Wang Xin, Li Mengzhe, Shi Tong, Monto Abdul Razak, Yuan Li, Jin Wengang, Gao Ruichang
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China.
Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, 723001, China.
Curr Res Food Sci. 2024 Jul 21;9:100814. doi: 10.1016/j.crfs.2024.100814. eCollection 2024.
The effects of various contents of okra polysaccharide (OP) (0%-1%) on myofibrillar protein (MP) gelation and the interaction mechanism between OP and MP were investigated. OP improved the gelling properties of MP with an additive limitation of 0.75%. Rheological analysis demonstrated that the addition of OP enhanced the interactions between MPs, resulting in a denser intermolecular gel network structure. The addition of OP shifted the I/I of Fourier transform infrared spectroscopy, indicating that hydrogen bonds were formed between OP and MP. Adding OP promoted the transition from α-helix to β-sheet in the MP. OP exposed the hydrophobic groups of MPs and increased the number of hydrophobic interactions between them, favoring the formation of a dense gel network. Molecular docking predicted that hydrogen bonds were the main force involved in the binding of OP and MP. Moderate OP promoted the aggregation of MPs and improved their functional properties, facilitating heat-induced gelation.
研究了不同含量（0%-1%）的秋葵多糖（OP）对肌原纤维蛋白（MP）凝胶化的影响以及OP与MP之间的相互作用机制。OP改善了MP的凝胶特性，添加量限制为0.75%。流变学分析表明，OP的添加增强了MP之间的相互作用，形成了更致密的分子间凝胶网络结构。OP的添加使傅里叶变换红外光谱的I/I发生偏移，表明OP与MP之间形成了氢键。添加OP促进了MP中α-螺旋向β-折叠的转变。OP使MP的疏水基团暴露，增加了它们之间疏水相互作用的数量，有利于形成致密的凝胶网络。分子对接预测氢键是OP与MP结合的主要作用力。适量的OP促进了MP的聚集并改善了其功能特性，促进了热诱导凝胶化。
