没食子酸诱导肌原纤维蛋白巯基含量和表面疏水性变化对蛋白凝胶特性的影响

doi:10.7506/spkx1002-6630-20190829-323

食品科学 ›› 2020, Vol. 41 ›› Issue (22): 1-7.doi: 10.7506/spkx1002-6630-20190829-323

• 食品化学 • 下一篇

没食子酸诱导肌原纤维蛋白巯基含量和表面疏水性变化对蛋白凝胶特性的影响

贾娜，林世文，王乐田，刘登勇

（渤海大学食品科学与工程学院，生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心，辽宁省食品安全重点实验室，辽宁锦州 121013）

出版日期:2020-11-25 发布日期:2020-11-26
基金资助:
国家自然科学基金青年科学基金项目（31301509）；辽宁省重点研发计划项目（2017205003）；辽宁省高等学校产业技术研究院重大应用研究项目（041804）

Effects of Changes in Sulfhydryl Content and Surface Hydrophobicity of Myofibrillar Protein Induced by Gallic Acid on Its Gel Properties

JIA Na, LIN Shiwen, WANG Letian, LIU Dengyong

(Food Safety Key Lab of Liaoning Province, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Technology, Bohai University, Jinzhou 121013, China)

Online:2020-11-25 Published:2020-11-26

摘要/Abstract

摘要： 将没食子酸（0、10、50、100、200 μmol/g）添加到肌原纤维蛋白中，测定蛋白质的巯基含量、表面疏水性、溶解度、凝胶强度和保水性、流变特性，并对凝胶的微观结构进行观察，研究没食子酸诱导的肌原纤维蛋白巯基和表面疏水性变化对蛋白凝胶特性的影响。结果表明：添加没食子酸使肌原纤维蛋白的巯基含量显著降低（P＜0.05），但不同添加量之间差异不显著（P＞0.05）；没食子酸使表面疏水性显著增加（P＜0.05）；没食子酸添加量为50、100、200 μmol/g时，溶解度显著增加（P＜0.05）；没食子酸添加量为10 μmol/g时，凝胶强度和保水性与对照相比无显著差异（P＞0.05），流变曲线与对照相似，当添加量增加至50、100、200 μmol/g时，凝胶强度与保水性显著降低（P＜0.05），流变曲线趋于平坦；微观结构显示没食子酸添加量增大，凝胶网络结构逐渐松散，孔隙变大。因此，低添加量没食子酸（10 μmol/g）对蛋白凝胶特性无不利影响，而中、高添加量没食子酸（50、100、200 μmol/g）可能通过促使蛋白质发生疏水性聚集或生成巯基-醌加成物而削弱蛋白凝胶化程度，降低蛋白凝胶强度与持水能力。

关键词: 没食子酸；肌原纤维蛋白；巯基；表面疏水性；凝胶特性

Abstract: The sulfhydryl content, surface hydrophobicity, solubility, gel strength, water-holding capacity and rheological properties of myofibrillar protein (MP) added with different levels (0, 10, 50, 100 and 200 μmol/g) of gallic acid were measured. Also, the microstructure of the obtained gels was observed. The effects of changes in sulfhydryl content and surface hydrophobicity induced by gallic acid on the gel properties of MP were studied. The results showed that gallic acid caused a significant reduction of sulfhydryl content (P < 0.05), but there was no significant difference among different concentrations (P > 0.05). The addition of gallic acid significantly increased the surface hydrophobicity of MP (P < 0.05). The solubility increased significantly when gallic acid was added at 50, 100 and 200 μmol/g (P < 0.05). The gel strength and water-holding capacity of the MP gel with 10 μmol/g gallic acid were not significantly different from those of the control (P > 0.05) and the rheological curve was similar to that of the control. When gallic acid concentration increased to 50, 100 and 200 μmol/g, the gel strength and water-holding capacity decreased significantly (P < 0.05) and the rheological curve tended to be flat. The microstructure observation showed that when gallic acid concentration increased, the gel network structure was gradually loosened, showing bigger pores. Therefore, the low concentration of gallic acid (10 μmol/g) had no adverse effect on the gel properties of MP, while the medium and high concentrations of gallic acid (50, 100 and 200 μmol/g) impaired protein gelation and reduced the gel strength and water-holding capacity of MP gels, probably by promoting hydrophobic aggregation or the formation of thiol-quinone adducts.

Key words: gallic acid; myofibrillar protein; sulfhydryl group; surface hydrophobicity; gel properties

中图分类号:

TS251.1

贾娜，林世文，王乐田，刘登勇. 没食子酸诱导肌原纤维蛋白巯基含量和表面疏水性变化对蛋白凝胶特性的影响[J]. 食品科学, 2020, 41(22): 1-7.

JIA Na, LIN Shiwen, WANG Letian, LIU Dengyong. Effects of Changes in Sulfhydryl Content and Surface Hydrophobicity of Myofibrillar Protein Induced by Gallic Acid on Its Gel Properties[J]. FOOD SCIENCE, 2020, 41(22): 1-7.

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没食子酸诱导肌原纤维蛋白巯基含量和表面疏水性变化对蛋白凝胶特性的影响

Effects of Changes in Sulfhydryl Content and Surface Hydrophobicity of Myofibrillar Protein Induced by Gallic Acid on Its Gel Properties

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