College of Food Science and Technology, Bohai University, Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Jinzhou, Liaoning, China.
J Sci Food Agric. 2023 Aug 15;103(10):4899-4907. doi: 10.1002/jsfa.12558. Epub 2023 Apr 4.
To study the effects of quercetin on the functionality of myofibrillar proteins (MPs), various levels of quercetin (0, 10, 50, 100 and 200 μmol g protein) were added to MP solution and the structure and gel properties of MPs were determined.
Compared with the control MPs not treated with quercetin, adding 10, 50 and 100 μmol g quercetin caused a significant (P < 0.05) loss of sulfhydryls; 10 and 50 μmol g quercetin enhanced the surface hydrophobicity significantly (P < 0.05), and 50, 100 and 200 μmol g quercetin reduced the fluorescence intensity of tryptophan. Additions of 50, 100 and 200 μmol g quercetin resulted in a significant (P < 0.05) reduction in MP solubility. Adding 10, 50 and 100 μmol g quercetin did not significantly (P > 0.05) change the gel strength and water-holding ability of MPs than control, but 200 μmol g quercetin declined the gel properties significantly (P < 0.05). The microstructure and dynamic rheological properties confirmed the results of the gel properties of MPs affected by various levels of quercetin.
The results obtained in the present study show that mildly high levels of quercetin can maintain the gel properties of MPs, which may be a result of the moderate MP cross-linkage and aggregation caused by the covalent and non-covalent interactions of MPs. © 2023 Society of Chemical Industry.
为了研究槲皮素对肌原纤维蛋白（MP）功能的影响，在 MP 溶液中添加了不同浓度（0、10、50、100 和 200μmol/g 蛋白）的槲皮素，测定了 MPs 的结构和凝胶特性。
与未用槲皮素处理的对照 MPs 相比，添加 10、50 和 100μmol/g 槲皮素会导致巯基显著损失（P<0.05）；10 和 50μmol/g 槲皮素显著增强了表面疏水性（P<0.05），而 50、100 和 200μmol/g 槲皮素降低了色氨酸的荧光强度。添加 50、100 和 200μmol/g 槲皮素会导致 MP 溶解度显著降低（P<0.05）。与对照相比，添加 10、50 和 100μmol/g 槲皮素对 MPs 的凝胶强度和持水能力没有显著影响（P>0.05），但 200μmol/g 槲皮素显著降低了凝胶特性（P<0.05）。微观结构和动态流变学特性证实了不同浓度槲皮素对 MPs 凝胶特性的影响结果。
本研究结果表明，轻度高浓度的槲皮素可以维持 MPs 的凝胶特性，这可能是由于 MPs 的共价和非共价相互作用导致 MP 适度交联和聚集的结果。© 2023 化学工业协会。
