Olatunde Oladipupo Odunayo, Singh Avtar, Shiekh Khursheed Ahmad, Nuthong Pornpot, Benjakul Soottawat
International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.
Office of Scientific Instrument and Testing, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand.
Foods. 2021 Feb 4;10(2):326. doi: 10.3390/foods10020326.
The effects of in-bag dielectric barrier discharge high voltage cold plasma (IB-DBD-HVCP) on myofibrillar protein isolate (MPI) from Asian sea bass (ASB) and its impact on the physiochemical and gelling properties of MPI gels were elucidated. A mixture of argon (90%) and oxygen (10%) was used for generating IB-DBD-HVCP. MPI was subjected to IB-DBD-HVCP for varying times (5-15 min). Total carbonyl content was increased, while total sulfhydryl content was decreased in MPI, especially with augmenting treatment time (TT) ( < 0.05). Surface hydrophobicity initially increased when IB-DBD-HVCP TT of 5 min (DBD-HVCP5) was implemented, followed by subsequent decrease with increasing TT. Based on gel electrophoresis, lower actin and myosin heavy chain (MHC) band intensities were found for MPI subjected to IB-DBD-HVCP, particularly when a TT longer than 10 min was used, compared to those of the control. Gel made from DBD-HVCP5 had higher breaking force, deformation, and highest G' value compared to others. A more ordered and fibrous network was found in DBD-HVCP5 treated gel. Therefore, IB-DBD-HVCP treatment, particularly for 5 min, enhanced cross-linking of proteins in ASB myofibrillar proteins, which resulted in the improved gel elasticity and strength.
研究了袋内介质阻挡放电高压冷等离子体（IB-DBD-HVCP）对亚洲海鲈肌原纤维蛋白分离物（MPI）的影响及其对MPI凝胶理化和凝胶特性的影响。使用氩气（90%）和氧气（10%）的混合物产生IB-DBD-HVCP。MPI接受不同时间（5-15分钟）的IB-DBD-HVCP处理。MPI中的总羰基含量增加，而总巯基含量减少，尤其是随着处理时间（TT）的增加（<0.05）。当实施5分钟的IB-DBD-HVCP TT（DBD-HVCP5）时，表面疏水性最初增加，随后随着TT的增加而降低。基于凝胶电泳，与对照相比，接受IB-DBD-HVCP处理的MPI的肌动蛋白和肌球蛋白重链（MHC）条带强度较低，特别是当使用超过10分钟的TT时。与其他凝胶相比，由DBD-HVCP5制成的凝胶具有更高的断裂力、变形和最高的G'值。在DBD-HVCP5处理的凝胶中发现了更有序的纤维网络。因此，IB-DBD-HVCP处理，特别是5分钟的处理，增强了亚洲海鲈肌原纤维蛋白中蛋白质的交联，从而提高了凝胶的弹性和强度。
