Changes in physicochemical and conformational properties of myofibrillar proteins isolated from mandarin fish (Siniperca chuatsi) treated by atmospheric pressure plasma jet

IF 2.1 4区农林科学

Cyta-Journal of Food Pub Date : 2023-10-24 DOI:10.1080/19476337.2023.2264900

Wei Jiang, Ricardo Antonio Wu, Xiao Hu, Runrun Zhang, Tian Ding, Jianwei Zhou

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Abstract

The effects of atmospheric pressure plasma jet (APPJ) treatment on the physicochemical and conformational properties of myofibrillar protein (MP) isolated from mandarin fish. The findings revealed that after exposing MP to APPJ for 0–12 s, there was a significant (P < .05) decline in the solubility and total sulfhydryl concentration. Turbidity and surface hydrophobicity increased significantly, while pH value decreased significantly at first but then stabilized. Gel electrophoresis confirmed that the extracted protein was unaffected. FTIR spectroscopy indicated that the APPJ treatment caused slight changes in secondary structure. However, the UV absorption spectral and intrinsic tryptophan fluorescence demonstrated that the tertiary structure of MP was altered following APPJ treatment. According to the rheological characteristics, APPJ treatment could improve protein cross-linking, raise storage modulus, and promote the development of protein gel network structure. These findings demonstrated that APPJ treatment might improve the functional characteristics of MP isolated from mandarin fish.

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常压等离子体射流处理鳜鱼肌纤维蛋白理化和构象特性的变化

大气压等离子体射流(APPJ)处理对鳜鱼肌纤维蛋白(MP)理化和构象性质的影响。结果表明，MP暴露于APPJ 0 ~ 12 s后，其溶解度和总巯基浓度显著下降(P < 0.05)。浊度和表面疏水性显著增加，pH值先显著下降后趋于稳定。凝胶电泳证实提取的蛋白质未受影响。FTIR光谱分析表明，APPJ处理引起了二级结构的轻微变化。然而，紫外吸收光谱和固有色氨酸荧光表明，APPJ处理后，MP的三级结构发生了改变。根据流变学特性，APPJ处理可以改善蛋白质交联，提高储存模量，促进蛋白质凝胶网络结构的发展。这些结果表明，APPJ处理可能改善鳜鱼MP的功能特性。

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来源期刊

Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

4.40

自引率

0.00%

发文量

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.