College of Standardization, China Jiliang University, Hangzhou 310018, PR China; Synergetic Innovative Center of Food Safety and Nutrition, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Collaborative Innovation Center of Seafood Deep Processing, Zhejiang Province Joint Key Laboratory of Aquatic Products Processing, Institute of Seafood, Zhejiang Gongshang University, Hangzhou, PR China.
Food Res Int. 2021 Jan;139:109834. doi: 10.1016/j.foodres.2020.109834. Epub 2020 Nov 3.
High-pressure processing (HPP) can modify the construction of interfacial proteins (IPs) to improve the properties of reduced-fat and reduced-salt (RFRS) meat batters. In this study, the relationship between the construction of IPs and their solubility at fat droplet/water interface in RFRS meat batters with HPP treatments was investigated. When 200 MPa for 2 min was applied, the IPs exhibited the highest solubility due to a high concentration of absorbed myosin with the content of random coil 65.62%, but the particle diameter was in reverse. The microscopy revealed the depolymerization of IPs occurred at low pressure, while macromolecular aggregates were produced as the cross-linking of IPs to some degree at pressure ≥ 200 MPa. This phenomenon was supported by the result of SDS-PAGE and the sulfhydryl of IPs. In conclusion, the HPP induced solubility alteration of IPs was achieved by modifying their construction through adjusting the secondary structures and regulating bond interactions.
高压处理（HPP）可以改变界面蛋白（IPs）的结构，从而改善低脂低盐（RFRS）肉糊的性质。在这项研究中，研究了 HPP 处理的 RFRS 肉糊中 IPs 的结构与其在脂肪滴/水界面上溶解度之间的关系。当应用 200 MPa 持续 2 分钟时，由于随机卷曲含量为 65.62%的吸收肌球蛋白浓度较高，IPs 的溶解度最高，但粒径相反。显微镜观察显示，在低压下发生了 IPs 的解聚，而在压力≥200 MPa 时，IPs 发生了某种程度的交联，形成了大分子聚集体。SDS-PAGE 和 IPs 的巯基的结果支持了这一现象。总之，通过调节二级结构和调节键相互作用，改变 IPs 的结构，实现了 HPP 诱导的 IPs 溶解度的改变。
