详细信息
Thermal stabilization effects of κ-Carrageenan on water-soluble protein extracted from Pinctada martensii meat ( SCI-EXPANDED收录 EI收录) 被引量:3
文献类型:期刊文献
英文题名:Thermal stabilization effects of κ-Carrageenan on water-soluble protein extracted from Pinctada martensii meat
作者:Ren, Dingding[1,2];Xue, Gaozhan[1,2];Zheng, Huina[1,2,3];Yang, Wen[1,2];Cao, Wenhong[1,2,3];Lin, Haisheng[1,2,3];Gao, Jialong[1,2,3];Qin, Xiaoming[1,2,3];Zhang, Caohua[1,2,3]
机构:[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[2]Guangdong Ocean Univ, Shenzhen Inst, Shenzhen 518116, Peoples R China;[3]Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Peoples R China
年份:2022
卷号:16
期号:6
起止页码:4985
外文期刊名:JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
收录:SCI-EXPANDED(收录号:WOS:000846978500002)、、EI(收录号:20223612686228)、Scopus(收录号:2-s2.0-85137024902)、WOS
基金:We gratefully acknowledge the financial support provided by the Guangdong Province Modern Agricultural Industry Technology System Innovation Team Construction Project (Grant No.2022KJ146). Special funds for science technology innovation and industrial funds development of Shenzhen Dapeng New District (Grant No. KJYF202101-07); and China Agriculture Research System of MOF and MARA.
语种:英文
外文关键词:Pinctada martensii; Water-soluble protein; kappa-Carrageenan; Thermal stability
外文摘要:This study aimed to explore the effect of kappa-carrageenan on the stability of WSP from the muscle of Pinctada martensii and provide data reference for the use of P. martensii meat and improvement of the functional properties and application expansion of different types of aquatic proteins. The effect of kappa-carrageenan (2 mg/mL) on WSP (1 mg/mL) stability before and after heat treatment (50 similar to 100 degrees C) in the range of pH 5.0 similar to 8.0 was explored using differential scanning (DSC), Fourier transform infrared spectroscopy (FT-IR) and circular dichroism (CD). Turbidity, zeta-potential, particle size, hydrophobicity, and presence of free sulfhydryl groups and total sulfhydryl groups of WSP and kappa-WSP were measured. Compared with WSP, light transmittance of kappa-WSP decreased after heat treatments at various temperatures (50 similar to 100 degrees C) under the same pH conditions, and the difference of transmittance reached maximum at pH 5.0 and 80 degrees C. DSC showed that the denaturation temperature of kappa-WSP was slightly higher (an average increase of 4.4 +/- 1.2 degrees C) than that of WSP except at pH 4.0 and pH 5.5. At pH 5.0, the zeta-potential value of kappa-WSP was higher than (an average increase value of 2.7 +/- 0.9) that of WSP with lower particle size distribution, and the hydrophobic content of WSP and kappa-WSP showed different trends with increasing temperature. The total thiol groups of both WSP and kappa-WSP increased with increasing temperature, except the decrease at 100 degrees C, while the content of free thiol groups of either WSP or kappa-WSP did not change significantly. The FT-IR and CD results showed that the electrostatic combination of WSP and kappa-carrageenan did not produce new functional groups, and kappa-carrageenan significantly affected the secondary structure of WSP under heat treatment in the range of 80 similar to 100 degrees C. These results suggest that kappa-carrageenan has a protective effect on the thermal denaturation of WSP of pearl shellfish, and this protective effect is most obvious at isoelectric point (pH 5.0).
参考文献:
正在载入数据...