College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China.
College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; Tianjin Key Laboratory of Food Biotechnology, Tianjin 300134, China.
Food Chem. 2023 Mar 1;403:134497. doi: 10.1016/j.foodchem.2022.134497. Epub 2022 Oct 3.
The objective of this study was to investigate the mechanisms of phosphates coupled with KCl (at 0, 0.01 and 0.03 M) affecting gel and emulsifying properties of myofibrillar protein (MP) from mantis shrimp. P NMR showed that phosphate groups were introduced to MP after treatment with sodium pyrophosphate (SPP) or sodium tripolyphosphate (STPP). The incorporation of phosphates enhanced electronegativity and solubility of MP, leading to exposure of hydrophobic groups, especially in the presence of 0.03 M KCl. These changes resulted in increased gel strength, water-holding capacity and elasticity of MP, mainly due to the improved cross-linking of proteins via ionic interaction, hydrophobic interaction and disulfide bonds. Furthermore, the combination of phosphate and KCl contributed to formation of more stable emulsions stabilized by MP with higher emulsifying activity and smaller droplet size. These results indicated that phosphates and low-dose sodium substitutes synergistically improved the processing properties of muscle food.
本研究旨在探讨磷酸盐与 KCl（0、0.01 和 0.03 M）结合影响螳螂虾肌原纤维蛋白（MP）凝胶和乳化特性的机制。磷 NMR 表明，用焦磷酸钠（SPP）或三聚磷酸钠（STPP）处理后，磷酸盐被引入 MP。磷酸盐的掺入增强了 MP 的电负性和溶解度，导致疏水性基团暴露，特别是在存在 0.03 M KCl 的情况下。这些变化导致 MP 的凝胶强度、持水性和弹性增加，主要是由于蛋白质通过离子相互作用、疏水相互作用和二硫键的交联得到改善。此外，磷酸盐和 KCl 的结合有助于形成更稳定的乳液，这些乳液由具有更高乳化活性和更小液滴尺寸的 MP 稳定。这些结果表明，磷酸盐和低剂量的钠替代品协同改善了肌肉食品的加工性能。
