鹰嘴豆蛋白稳定的 Pickering 乳液对带鱼肌球蛋白凝胶结构和胶凝特性的影响。
Effects of chickpea protein-stabilized Pickering emulsion on the structure and gelling properties of hairtail fish myosin gel.
机构信息
Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
College of Food Science and Technology, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, 121013, China.
出版信息
Food Chem. 2023 Aug 15;417:135821. doi: 10.1016/j.foodchem.2023.135821. Epub 2023 Mar 7.
The effects of different amount (0-12%) of chickpea protein-stabilized Pickering emulsion (CPE) on the gelling properties, intermolecular interactions, microstructure, and physicochemical stability of hairtail fish myosin gels were investigated. The myosin gel with 6%-9% CPE demonstrated significantly higher viscoelasticity, gel strength, hardness, water-holding capacity and whiteness, compared to the control (P < 0.05). In addition, Raman spectroscopy showed that CPE changed the microenvironment of the myosin, which promoted the changes in protein secondary structures, disulfide bond conformation and the local environments of the composite gels. The addition of 6%-9% CPE also enhanced the disulfide bond and hydrophobic interaction of myosin gels which induced more compact gel network structures. Furthermore, CPE improved the lipid oxidative stability and freeze-thaw stability of myosin gel. The results indicated that CPE could improve the gelling properties of myosin, making it a potential new additive and lipid substitute for the development of new emulsion gel products.
研究了不同添加量（0-12%）的鹰嘴豆蛋白稳定的 Pickering 乳液（CPE）对带鱼肌球蛋白凝胶的胶凝特性、分子间相互作用、微观结构和理化稳定性的影响。与对照组相比，添加 6%-9% CPE 的肌球蛋白凝胶具有更高的粘弹性、凝胶强度、硬度、持水能力和白度（P<0.05）。此外，拉曼光谱表明 CPE 改变了肌球蛋白的微环境，促进了蛋白质二级结构、二硫键构象和复合凝胶局部环境的变化。添加 6%-9%的 CPE 还增强了肌球蛋白凝胶中二硫键和疏水相互作用，诱导更致密的凝胶网络结构。此外，CPE 提高了肌球蛋白凝胶的脂质氧化稳定性和冻融稳定性。结果表明，CPE 可以改善肌球蛋白的胶凝特性，使其成为开发新型乳液凝胶产品的潜在新型添加剂和脂质替代品。
Zotero 插件