摘要
研究不同添加量(2%、4%、6%)大豆分离蛋白(soy protein isolate,SPI)、蛋清蛋白(egg white protein,EWP)、乳清分离蛋白(whey protein isolate,WPI)对白鲢鱼糜肌原纤维蛋白(myofibrillar protein,MP)结构及其结合特征腥味物质(己醛、壬醛、1-辛烯-3-醇)能力的影响。结果表明,适量外源蛋白可促进MP展开,MP的表面疏水性、浊度、粒径、Zeta电位也随之增加,此时暴露出的疏水基团可增强MP结合己醛、壬醛的能力,暴露出的羟基则可增强MP对1-辛烯-3-醇的结合。外源蛋白添加量进一步增加,添加EWP、WPI的MP结合1-辛烯-3-醇的能力由于蛋白表面增加的亲水基团进一步增强。此外,添加WPI能更好地增强MP结合3种腥味物质的能力。
In this work,the effects of addition of different amounts(2%,4%and 6%)of soy protein isolate(SPI),egg white protein(EWP)and whey protein isolate(WPI)on the structure of silver carp surimi myofibrillar protein(MP)and its ability to bind to fishy-odor compounds(hexanal,nonanal,and 1-octen-3-ol)were investigated.The results indicated that adding an appropriate amount of external proteins could promote the unfolding of MP,thus increasing its surface hydrophobicity,turbidity,particle size,and zeta-potential.Moreover,the exposed hydrophobic group enhanced the ability of MP to bind to hexanal and nonanal,and the exposed hydroxyl group enhanced the ability of MP to bind to 1-octen-3-ol.With increasing amount of added EWP and WPI,the capacity of MP to bind to 1-octen-3-ol increased due to the increased hydrophilic groups on the protein surface.In addition,addition of WPI could better enhance the capacity of MP to bind to the three fishy-odor compounds.
作者
严浩
王玉栋
钟武
庄洋
杨宏
YAN Hao;WANG Yudong;ZHONG Wu;ZHUANG Yang;YANG Hong(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;School of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第2期64-70,共7页
Food Science
基金
“十三五”国家重点研发计划重点专项(2018YFD0901003)。
关键词
肌原纤维蛋白
外源蛋白
腥味物质
结合能力
蛋白结构
myofibrillar protein
external proteins
fishy-odor compounds
binding capacity
protein structure
