Li Jiaxin, Feng Yan, Cheng Qianying, Liu Jingyu, Yun Shaojun, Cheng Yanfen, Cheng Feier, Cao Jinling, Feng Cuiping
College of Food Science and Engineering, Shanxi Agricultural University, Taigu, Jinzhong 030801, China.
Department of Life Science, Lyuliang University, Lyuliang 033001, China.
Foods. 2023 Feb 2;12(3):647. doi: 10.3390/foods12030647.
This study aimed to evaluate the effects of high-voltage pulsed electric fields (HPEF) and transglutaminase (TGase) cross-clinking on the physicochemical and rheological properties of protein (PEP). The results showed that HPEF increased α-helixes and β-turns but decreased β-folds. A HPEF at 1500 V/cm maximized the free sulfhydryl content and solubility of PEP. TGase formed high-molecular-weight polymers in PEP. TGase at 0.25% maximized the free sulfhydryl groups, particle size, and solubility; shifted the maximum absorption wavelength from 343 nm to 339 nm and 341 nm; increased α-helixes and β-turns and decreased β-folds; and showed better rheological properties. Compared with TGase cross-linking, HPEF-1500 V/cm and 1% TGase significantly reduced the free sulfhydryl groups, particle size, and solubility, produced more uniform network structures, and improved the rheological properties. These results suggest that HPEF can increase the cross-linking of TGase and improve rheological properties of TGase-cross-linked PEP by affecting the physicochemical properties.
本研究旨在评估高压脉冲电场（HPEF）和转谷氨酰胺酶（TGase）交联对蛋白质（PEP）物理化学和流变学性质的影响。结果表明，HPEF增加了α-螺旋和β-转角，但减少了β-折叠。1500 V/cm的HPEF使PEP的游离巯基含量和溶解度最大化。TGase在PEP中形成了高分子量聚合物。0.25%的TGase使游离巯基、粒径和溶解度最大化；将最大吸收波长从343 nm移至339 nm和341 nm；增加了α-螺旋和β-转角，减少了β-折叠；并表现出更好的流变学性质。与TGase交联相比，1500 V/cm的HPEF和1%的TGase显著降低了游离巯基、粒径和溶解度，产生了更均匀的网络结构，并改善了流变学性质。这些结果表明，HPEF可以增加TGase的交联，并通过影响物理化学性质改善TGase交联PEP的流变学性质。
