State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.
State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Ningbo University, Ningbo 315211, China; Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315832, China.
Food Chem. 2022 Mar 30;373(Pt B):131598. doi: 10.1016/j.foodchem.2021.131598. Epub 2021 Nov 14.
The aim of this study was to elucidate the effect of ultrasound-assisted phosphorylation on the structural and emulsifying properties of goose liver protein (GLP), and GLP underwent different treatments (native (GLP-N), only ultrasound (UGLP), only phosphorylation (GLP-STP) and ultrasound-assisted phosphorylation (UGLP-STP)). UGLP-STP showed the highest phosphorylation degree of GLP among four groups; The FT-IR spectrum confirmed the phosphate group covalently attached to GLP in UGLP-STP. The highest hydrophobic capability and solubility were exhibited in UGLP-STP, resulting from the transformation of α-helix and β-turn into β-sheet and random coil. The treatment of UGLP-STP showed significantly higher values in emulsifying activity (32.24 ± 0.27 m/g) and emulsifying stability (103.59 ± 2.40%) compared with other treatments. Confocal laser scanning microscopy suggested that UGLP-STP showed largest uniformity of particle distribution and smallest size than other groups. These results implied that ultrasonic-assisted phosphorylation showed a great improvement in emulsifying properties of goose liver protein.
本研究旨在阐明超声辅助磷酸化对鹅肝蛋白（GLP）结构和乳化性能的影响，GLP 经历了不同的处理（天然（GLP-N）、仅超声（UGLP）、仅磷酸化（GLP-STP）和超声辅助磷酸化（UGLP-STP））。UGLP-STP 组 GLP 的磷酸化程度最高；傅里叶变换红外光谱（FT-IR）证实了 UGLP-STP 中磷酸基团与 GLP 发生了共价结合。UGLP-STP 表现出最高的疏水性和溶解度，这是由于α-螺旋和β-转角向β-折叠和无规卷曲的转变所致。与其他处理相比，UGLP-STP 的乳化活性（32.24±0.27 m/g）和乳化稳定性（103.59±2.40%）显著更高。共焦激光扫描显微镜表明，UGLP-STP 比其他组具有更大的粒子分布均匀性和更小的粒径。这些结果表明，超声辅助磷酸化对鹅肝蛋白的乳化性能有很大的改善。
