Effects of lipids on the properties of emulsified interfacial film of myofibrillar protein by Raman spectroscopy

IF 3.3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Science & Technology Pub Date : 2021-12-14 DOI:10.1111/ijfs.15501

Yang Gao, Jinyue Zheng, Sinong Liu, Lishuang Shi, Jun-Hua Shao

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引用次数: 2

Abstract

The purpose of this study was to detect the effects of lipids on the properties of emulsified myofibrillar protein (MP) interfacial layer by Raman spectroscopy combined with the protein adsorption characteristics. Results revealed that compared with butter and lard groups, the α-helix content in the soybean oil emulsifying layer was decreased (P < 0.05), while β-sheets and β-turns were increased (P < 0.05). The tryptophan bands and the disulphide bonds were higher in the soybean oil emulsifying layer, which implied a secondary structure, covalent bonding and hydrophobic interactions between the different lipids and MP have distinctive features. Moreover, the absolute value of the zeta potential in the soybean oil emulsifying layer was the highest, and the unit interface membrane protein surface loading (Γ_S) was higher, indicating that the soybean oil could form a more stable emulsifying layer with MP.

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用拉曼光谱研究脂类对肌原纤维蛋白乳化界面膜性质的影响

本研究的目的是利用拉曼光谱结合蛋白吸附特性，检测脂类对乳化肌纤维蛋白(MP)界面层性质的影响。结果表明，与牛油组和猪油组相比，大豆油乳化层中α-螺旋含量降低(P < 0.05)， β-片和β-转含量升高(P < 0.05)。色氨酸带和二硫键在大豆油乳化层中较高，说明存在二级结构，不同脂类之间的共价键和疏水相互作用具有明显的特点。同时，大豆油乳化层中zeta电位绝对值最高，单位界面膜蛋白表面负载(ΓS)也较高，说明大豆油加入MP后可以形成更稳定的乳化层。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Science & Technology 工程技术-食品科技

CiteScore

5.80

自引率

9.10%

发文量

655

审稿时长

2.9 months

期刊介绍： The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.