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渔业资源的可持续发展:低温等离子体从鱼糜漂洗废水中沉淀蛋白质。

Sustainable development of fishery resources: Precipitation of protein from surimi rinsing wastewater by low-temperature plasma.

机构信息

Engineering Research Center of Bio-process, MOE, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China; Anhui Province Key Laboratory for Agriculture Products Modern Processing, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.

Engineering Research Center of Bio-process, MOE, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China; Anhui Province Key Laboratory for Agriculture Products Modern Processing, School of Food and Biological Engineering, Hefei University of Technology, Hefei, China.

出版信息

Food Chem. 2025 Jan 15;463(Pt 2):141286. doi: 10.1016/j.foodchem.2024.141286. Epub 2024 Sep 13.

Abstract

This study aimed to determine the impact of low-temperature plasma (LTP) on the protein stability and composition in surimi rinsing wastewater (SRW). When SRW (300 mL) was treated with LTP at a power of 420 W and a flow rate of 1.1 L/min for 106 s, the protein precipitation was 76.04 %, the pH was close to the estimated value of the isoelectric point (pI). In comparison with the pI precipitation treatment, non-precipitated proteins in the SRW after LTP precipitation treatment showed significant changes in amino acids susceptible to oxidation but had minor changes in the hydrophobic amino acid content. LTP showed a markedly differentiated response to the different protein types in the SRW, increasing the relative amounts of several enzyme proteins in the non-precipitated protein. The combined effect of the active ingredients provided by LTP on protein conformation and hydrophobic interactions may be responsible for this 'screening' phenomenon.

摘要

本研究旨在确定低温等离子体(LTP)对鱼糜漂洗废水中(SRW)蛋白质稳定性和组成的影响。当 SRW(300 毫升)在功率为 420 W、流速为 1.1 L/min 的条件下处理 106 秒时,蛋白质沉淀率为 76.04%,pH 值接近等电点(pI)的估计值。与 pI 沉淀处理相比,LTP 沉淀处理后的 SRW 中未沉淀的蛋白质在易氧化的氨基酸方面表现出显著变化,但疏水性氨基酸含量变化较小。LTP 对 SRW 中的不同蛋白质类型表现出明显的差异反应,增加了未沉淀蛋白质中几种酶蛋白的相对含量。LTP 对蛋白质构象和疏水相互作用的活性成分的综合作用可能是造成这种“筛选”现象的原因。

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