###
食品研究与开发:2024,45(10):93-100
本文二维码信息
码上扫一扫!
pH 偏移处理对猪肝蛋白乳化特性的影响
(1.西南大学食品科学学院,重庆 400715;2.川渝共建特色食品重庆市重点实验室,重庆 400715)
Effect of pH-Shifting Treatment on the Emulsification Characteristic of Porcine Liver Protein
(1.College of Food Science,Southwest University,Chongqing 400715,China;2.Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing,Chongqing 400715,China)
摘要
图/表
参考文献
相似文献
本文已被:浏览 152次   下载 129
投稿时间:2023-07-13    
中文摘要: 为探究猪肝蛋白(porcine liver protein,PLP)的pH 偏移诱导重折叠改性方法与机制。猪肝蛋白溶液经pH 偏移处理(pH3~11)后再将pH 值调整到中性,经过冻干处理后再测定改性猪肝蛋白的溶解度、乳化活性与稳定性、表面疏水性、乳液粒径与Zeta 电位、活性巯基及内源荧光光谱、红外光谱。结果表明,在pH 酸性偏移条件下,PLP 的溶解度、乳化活性及乳化稳定性均有所下降,乳液粒径增大、Zeta 电位绝对值下降,而pH 碱性偏移处理会使PLP 的溶解度和乳化活性、乳化稳定性提高,乳液粒径减小、Zeta 电位绝对值上升;改性后PLP 的荧光强度及活性巯基含量降低,表明pH 偏移处理对蛋白质三级结构产生显著影响,而根据红外光谱结果显示,其对蛋白质二级结构影响较小。因此,pH 碱性偏移处理可作为提高猪肝蛋白的乳化性、溶解性等功能特性的有效手段。
Abstract:To explore the method and mechanism of pH-shifting-induced refolding modification of the porcine liver protein(PLP),and to lay the theoretical foundation for the high-value development and utilization of porcine liver.The solution of porcine liver protein was treated with pH-shifting(pH3-11)and then adjusted to neutral.After lyophilization,the solubility,emulsification activity,emulsion stability,surface hydrophobicity,emulsion size,Zeta potential,active sulfhydryl groups,endogenous fluorescence spectra,and infrared spectra of the modified porcine liver protein were measured. The results showed that the solubility,emulsification activity,and emulsion stability of PLP decreased after acidic pH-shifting treatment,the emulsion particle size increased and the absolute value of Zeta potential decreased,while the alkaline pH-shifting treatment increased the solubility and emulsification activity and emulsion stability of PLP,and the emulsion particle size decreased and the absolute value of Zeta potential increased. The fluorescence intensity and active sulfhydryl content of PLP decreased after modification,indicating that the pH-shifting treatment had a significant effect on the tertiary structure,while the infrared spectroscopy results showed that it had less effect on the secondary structure. The alkaline pH-shifting treatment can effectively improve the functional properties of porcine liver protein such as emulsification and solubility.
文章编号:202410013     中图分类号:    文献标志码:
基金项目:
引用文本:


用微信扫一扫

用微信扫一扫