古德缓冲液在冷冻时抑制肌原纤维蛋白变性的潜力。
Potential of Good's buffers to inhibit denaturation of myofibrillar protein upon freezing.
作者信息
Tan Mingtang, Ding Zhaoyang, Chu Yuanming, Xie Jing
机构信息
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China; Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China; National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China.
出版信息
Food Res Int. 2023 Mar;165:112484. doi: 10.1016/j.foodres.2023.112484. Epub 2023 Jan 16.
The current systematic study sought to examine the potential use of three Good's buffers (MES, MOPS and HEPES) in inhibiting myofibrillar protein (MFP) denaturation induced by acidity changes. The highest degree of acidity variation was found in the center and bottom of large bottles due to the freeze-concentration effect. Good's buffer tended to basify during freezing, and it could prevent the crystallization of sodium phosphate (Na-P) buffer. Acidification upon freezing Na-P disrupted the natural conformation of MFP and induced the formation of large proteins aggregates with tight packing. The 15 mM MES, 20 mM MOPS, and 30 mM HEPES were respectively added to neutralize the strong acidity drop induced by freezing 20 mM Na-P, and all of them significantly improved the stability of the MFP conformation (P < 0.05). This work is not only critical to meet the growing demand for protein, but also groundbreaking for broadening the applicability of Good's buffers in the food industry.
当前的系统研究旨在考察三种Good's缓冲液（MES、MOPS和HEPES）在抑制因酸度变化引起的肌原纤维蛋白（MFP）变性方面的潜在用途。由于冷冻浓缩效应，在大瓶子的中部和底部发现了最高程度的酸度变化。Good's缓冲液在冷冻过程中趋于碱化，并且它可以防止磷酸钠（Na-P）缓冲液结晶。冷冻Na-P时的酸化破坏了MFP的天然构象，并诱导形成紧密堆积的大蛋白质聚集体。分别添加15 mM MES、20 mM MOPS和30 mM HEPES来中和冷冻20 mM Na-P引起的强酸度下降，并且所有这些都显著提高了MFP构象的稳定性（P < 0.05）。这项工作不仅对于满足对蛋白质不断增长的需求至关重要，而且对于拓宽Good's缓冲液在食品工业中的适用性具有开创性意义。
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