Effect of N-ethylmaleimide as a blocker of disulfide bonds formation on the properties of different protein-emulsion MP composite gels

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-09-12 DOI:10.1016/j.fochx.2024.101831

Yuyu Xu , Jingjing Yang , Mangang Wu, Shumin Lei, Peipei Yin, Qing Yin, Tianhao Zhu, Qingling Wang, Xinxin Zhao, Duxin Jin, Rui Liu, Qingfeng Ge, Hai Yu

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Abstract

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.

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作为二硫键形成阻断剂的 N-乙基马来酰亚胺对不同蛋白质-乳液-MP 复合凝胶特性的影响

将肌纤维蛋白（MP）、大豆分离蛋白（SPI）和蛋白分离蛋白（EPI）的三种不同乳液分别与 MP 溶胶混合，形成复合凝胶。使用 N-乙基马来酰亚胺（NEM）作为巯基阻断剂来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最初的 2.4 ± 0.1、（2.3 ± 0.2、1.8 ± 0.4）mol/kg 下降到 0.6 ± 0.1、（0.5 ± 0.3、0.7 ± 0.1）mol/kg。此外，微观结构显示，乳液球的界面蛋白膜出现了不同程度的破损，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都有所降低。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.