Duan Ziqiang, Wang Yuntao, Yu Xiao, Wu Nan, Pang Jie, Bai Yanhong
Henan Collaborative Innovation Center for Food Production and Safety, College of Food and Bioengineering, Zhengzhou University of Light Industry, Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou, China.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China.
J Sci Food Agric. 2023 Aug 30;103(11):5261-5269. doi: 10.1002/jsfa.12596. Epub 2023 Apr 20.
The high viscosity of konjac glumannan (KGM) limits its application in meat processing. In this work, the effects of konjac oligo-glucomannan (KOG), as a derivative of KGM, on the emulsifying properties of myofibrillar protein (MP) and the related mechanism were investigated.
It was found that the addition of KOG had no significant effect on the secondary structure of MP, but altered the tertiary conformation of MP, resulting in exposure of tyrosine residues to polar microenvironments and decreased intrinsic fluorescence intensity. In addition, the addition of KOG increased the emulsifying activity of MP, resulting in decreased particle size and improved physical stability of the emulsion. The emulsifying activity of MP reached the maximum value when 1.0 wt% KOG was added. Moreover, the interfacial tension and interfacially adsorbed protein content of MP/KOG emulsions decreased with the increase in KOG concentration.
These findings demonstrated that KOG mainly interacted with MP and changed the amphipathy of the KOG-MP at the oil-water interface, forming a stable interface film to improve the emulsifying properties of MP. © 2023 Society of Chemical Industry.
魔芋葡甘聚糖（KGM）的高粘度限制了其在肉类加工中的应用。在本研究中，研究了魔芋低聚葡甘聚糖（KOG）作为KGM的衍生物对肌原纤维蛋白（MP）乳化性能的影响及其相关机制。
发现添加KOG对MP的二级结构没有显著影响，但改变了MP的三级构象，导致酪氨酸残基暴露于极性微环境中，并且固有荧光强度降低。此外，添加KOG提高了MP的乳化活性，导致乳液粒径减小且物理稳定性提高。当添加1.0 wt% KOG时，MP的乳化活性达到最大值。此外，MP/KOG乳液的界面张力和界面吸附蛋白含量随KOG浓度的增加而降低。
这些发现表明，KOG主要与MP相互作用，并改变了油水界面处KOG-MP的两亲性，形成稳定的界面膜以改善MP的乳化性能。© 2023化学工业协会。
