Zhang Yanyun, Chen Xing, Li Xingwei, Yan Bowen, Zhang Nana, Tao Yuan, Jiao Xidong, Huang Jianlian, Zhang Hao, Fan Daming
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
Int J Biol Macromol. 2025 Feb;290:139039. doi: 10.1016/j.ijbiomac.2024.139039. Epub 2024 Dec 20.
By using protein-glutaminase (PG) deamidation, thermo-reversible gel of pork myofibrillar protein (PMP) can be prepared. This study aims to reveal the connection between PMP thermo-reversible gel and the coiled-coil. The research explores how the water-holding capacity and reversibility of these gels improve with increased deamidation time. At a deamidation duration of 4 h, the gel strength reaches its peak. Moreover, PG deamidation significantly enhances the α-helix content to over 60 %. This change boosts the likelihood of α-helix interactions while increasing coiled helix content. Notably, the interference experiment of trifluoroethanol suggests that a high concentration of coiled coils is essential for imparting reversible properties to the deamidated myofibrillar protein gel. This research contributes to the advancement of protein micro-modification in the custom manufacturing of muscle protein-based soft meal products.
通过使用蛋白质谷氨酰胺酶（PG）脱酰胺作用，可以制备猪肉肌原纤维蛋白（PMP）的热可逆凝胶。本研究旨在揭示PMP热可逆凝胶与卷曲螺旋之间的联系。该研究探讨了随着脱酰胺时间的增加，这些凝胶的保水能力和可逆性如何提高。在脱酰胺持续时间为4小时时，凝胶强度达到峰值。此外，PG脱酰胺作用显著提高α-螺旋含量至60%以上。这种变化增加了α-螺旋相互作用的可能性，同时增加了卷曲螺旋的含量。值得注意的是，三氟乙醇的干扰实验表明，高浓度的卷曲螺旋对于赋予脱酰胺肌原纤维蛋白凝胶可逆特性至关重要。本研究有助于在定制生产基于肌肉蛋白的软质食品中推进蛋白质微修饰。
