Xu Yuyu, Yang Jingjing, Wu Mangang, Lei Shumin, Yin Peipei, Yin Qing, Zhu Tianhao, Wang Qingling, Zhao Xinxin, Jin Duxin, Liu Rui, Ge Qingfeng, Yu Hai
College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China.
Food Chem X. 2024 Sep 12;24:101831. doi: 10.1016/j.fochx.2024.101831. eCollection 2024 Dec 30.
Three different emulsions of myofibrillar protein (MP), soy protein isolate (SPI) and egg white protein isolate (EPI) were individually mixed with MP sol to form composite gels. N-ethylmaleimide (NEM) was used as a sulfhydryl group blocker to evaluate the effects of sulfhydryl and disulfide bonds on the properties of different protein-emulsion composite gels. The results show that the disulfide bond contents in the MP (SPI, EPI) emulsion composite gel decreased from the initial 2.4 ± 0.1, (2.3 ± 0.2, 1.8 ± 0.4) mol/kg to 0.6 ± 0.1, (0.5 ± 0.3, 0.7 ± 0.1) mol/kg with the NEM content increased. In addition, the microstructure showed that the interfacial protein membrane of the emulsion globules were broken in different degrees, indicating that the interaction between the emulsion and the gel matrix was weakened. Meanwhile, gel strength, water distribution and elastic modulus of the composite gels were reduced with NEM contents increased.
将肌原纤维蛋白（MP）、大豆分离蛋白（SPI）和蛋清分离蛋白（EPI）的三种不同乳液分别与MP溶胶混合以形成复合凝胶。使用N - 乙基马来酰亚胺（NEM）作为巯基阻断剂，以评估巯基和二硫键对不同蛋白质 - 乳液复合凝胶性能的影响。结果表明，随着NEM含量的增加，MP（SPI、EPI）乳液复合凝胶中的二硫键含量从初始的2.4±0.1、（2.3±0.2、1.8±0.4）mol/kg降至0.6±0.1、（0.5±0.3、0.7±0.1）mol/kg。此外，微观结构表明乳液球粒的界面蛋白膜不同程度地破裂，这表明乳液与凝胶基质之间的相互作用减弱。同时，随着NEM含量的增加，复合凝胶的凝胶强度、水分分布和弹性模量降低。
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