Jinhua Zhang, Penghui Bi, Jiamin Guo, Jinhao Zou, Xuping Wang
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引用次数: 0
摘要
本研究的目的是提出一种在低NaCl条件下（0.1 M）提高猪MP乳化和凝胶性能的替代方法，该方法是利用Volvaria volvacea （vvLOX）的脂氧合酶实现的。在0 ~ 1000 U/mL范围内加入vvLOX，蛋白粒径、多分散性指数和zeta电位值逐渐降低，同时乳液活性和稳定性指数提高。此外，MP凝胶的凝胶强度和持水性也有所提高。在0.1 M NaCl浓度下，通过动态粘弹性和微观结构的测量可以证明，使用vvLOX处理可以使MP凝胶形成致密的凝胶基质。掺加vvLOX提高乳化胶凝性能的机理可能与减小粒径分散、增大液滴间排斥力有关。
Enhancing emulsification and gelation properties of porcine myofibrillar protein under low NaCl by lipoxygenase from volvaria volvacea
The objective of this research was to present an alternate approach for enhancing the emulsification and gelation properties of porcine MP under low NaCl conditions (0.1 M). This was achieved by utilizing lipoxygenase from Volvaria volvacea (vvLOX). Addition of vvLOX from 0 to 1000 U/mL, gradually decreased the protein particle size, polydispersity index, and zeta potential values at same time increased the emulsion activity and stability index of the MP emulsion. Additionally, the gel strength and water holding capability of the MP gel also increased. At a concentration of 0.1 M NaCl, the application of vvLOX treatment resulted in a compact gel matrix for the MP gel, as evidenced by measurements of dynamic viscoelasticity and microstructure. The mechanism of enhancing emulsification and gelation properties by vvLOX addition could attribute to decreasing the dispersion of particle sizes and increasing the repulsive forces between droplets.
期刊介绍：
The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.
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