原子力显微镜研究六偏磷酸钠、三聚磷酸钠和焦磷酸钠对牛肉肌原纤维蛋白超微结构的影响。
Effects of sodium hexametaphosphate, sodium tripolyphosphate and sodium pyrophosphate on the ultrastructure of beef myofibrillar proteins investigated with atomic force microscopy.
机构信息
Laboratory of Agricultural and Food Biomechanics, Institute of Biophysics and College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China.
Sichuan Key Laboratory of Cooking Science, Sichuan Tourism University, Chengdu, Sichuan 610100, China.
出版信息
Food Chem. 2021 Feb 15;338:128146. doi: 10.1016/j.foodchem.2020.128146. Epub 2020 Sep 21.
Myofibrillar protein isolated from beef muscles were treated with 3 phosphates (Sodium Hexametaphosphate, sodium tripolyphosphate, sodium pyrophosphate) with different concentrations of 0.3%, 0.6%, 0.9%, 1.2% respectively. Protein solubility, surface hydrophobicity and reactive sulfhydryl group was determined. Atomic force microscopy was used to observe the microscopic protein surface. SDS-PAGE was carried out to determine the proteolysis of myofibrillar protein. The solubility and surface hydrophobic bond of myofibrillar protein was highly increased and the diameter decreased by SHMP, TSPP, STPP. Reactive sulfhydryl groups increased after SHMP addition, but slightly decreased in STPP and TSPP treated MP. TSPP and STPP had the same effect on myofibrillar microstructure and was different from SHMP. Three phosphates all caused MP unfolding. The MP gel complexity was increased, and roughness was decreased after phosphates addition, indicating phosphates helped to construct a more ordered and smoother gel microcosmic surface.
从牛肉肌肉中分离出的肌原纤维蛋白分别用 3 种磷酸盐（六偏磷酸钠、三聚磷酸钠、焦磷酸钠）处理，浓度分别为 0.3%、0.6%、0.9%、1.2%。测定蛋白质溶解度、表面疏水性和反应性巯基。原子力显微镜用于观察蛋白质表面的微观形貌。SDS-PAGE 用于确定肌原纤维蛋白的水解程度。SHMP、TSPP、STPP 使肌原纤维蛋白的溶解度和表面疏水性显著增加，直径减小。加入 SHMP 后反应性巯基增加，但 STPP 和 TSPP 处理的 MP 略有减少。TSPP 和 STPP 对肌原纤维的微观结构有相同的影响，与 SHMP 不同。三种磷酸盐均导致 MP 展开。添加磷酸盐后，MP 凝胶的复杂性增加，粗糙度降低，表明磷酸盐有助于构建更有序和更光滑的凝胶微观表面。
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