A study on the catalytic domain of pork phospholipase A2: Enzymatic properties and hydrolysis characteristics of phosphatidylcholine and its hydroperoxide
文献类型： 外文期刊
作者： Liu, Yu 1 ; Ma, Jingjing 1 ; Xu, Jiamei 1 ; Li, Pengpeng 1 ; Wang, Daoying 1 ; Zhang, Muhan 1 ; Geng, Zhiming 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agriprod Proc, Nanjing 210014, Peoples R China
2.Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China
关键词： Phospholipase A 2; Hydrolysis characteristic; Phospholipids; Peroxidized phosphatidylcholine; Pork
期刊名称：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES （ 影响因子：7.7； 五年影响因子：7.7 ）
ISSN： 0141-8130
年卷期： 2024 年 270 卷
页码：
收录情况： SCI
摘要： Endogenous phospholipase A2 (PLA2) plays an important role in phospholipids degradation during cured meat products manufacturing. The present study was undertaken to reveal more information about the endogenous PLA2 in muscles and its role in degradation of intramuscular phospholipids. With the catalytic domain of pork calcium-independent PLA2 (iPLA2cd), impacts of physic-chemical factors on the activity were investigated and substrate specificity of the enzyme were tested respectively. The optimum temperature and pH of pork iPLA2cd were 40 degrees C and 7.5, respectively. The iPLA2cd could be stimulated by adequate contents of NaCl and ATP, and inhibited by CaCl2 and NaNO2. For native phospholipids, the iPLA2cd was of a little higher affinity towards phosphatidylcholine (PC) than phosphatidylethanolamine (PE), phosphoserine (PS) and phosphatidylinositol (PI). The iPLA2cd could preferentially hydrolyze peroxidized PC over the native PC. The results would help better understand the degradation of phospholipids and the role played by endogenous enzymes during meat products manufacturing.
- 相关文献
作者其他论文 更多>>
-
Potentially texture-modified food for dysphagia: Gelling, rheological, and water fixation properties of rice starch-soybean protein composite gels in various ratios
作者：Ren, Shuanghe;Zhang, Guofang;Wang, Zhuying;Sun, Fuwei;Cheng, Tianfu;Wang, Zhongjiang;Guo, Zengwang;Wang, Daoying;Yang, Hong
关键词：Rice starch; Soybean protein; Composite gels; Gelling properties; Dysphagia
-
Characterization of HIPEs stabilized by soy protein isolate with excellent rheological properties for 3D printing: Bridging the correlation among structure, function and application
作者：Yuan, Meng;Li, Bailiang;Sun, Fuwei;Cheng, Tianfu;Guo, Zengwang;Wang, Zhongjiang;Liu, Jun;Wang, Daoying
关键词：Soy protein isolate; Oxidation; High internal phase emulsions; Oil -water interface; Rheological properties; 3D printing
-
Changes in tenderness of beef M. semitendinosus and modification of actomyosin mediated by Fe(III)-protoporphyrin IX, protoporphyrin IX and free iron
作者：Zhang, Muhan;Shi, Miaomiao;Shu, Lizhi;Ma, Jingjing;Bian, Huan;Wang, Daoying;Yang, Jing;Xu, Weimin;Wei, Suhuan;Guo, Ruirui;Zhang, Muhan;Shi, Miaomiao;Shu, Lizhi;Ma, Jingjing;Bian, Huan;Wang, Daoying;Yang, Jing;Xu, Weimin;Wei, Suhuan;Guo, Ruirui;Zhang, Muhan;Shi, Miaomiao;Shu, Lizhi;Ma, Jingjing;Bian, Huan;Wang, Daoying;Yang, Jing;Xu, Weimin;Wei, Suhuan;Guo, Ruirui
关键词：Porphyrin; Hemin; FeCl 3; Tenderness; Actomyosin dissociation
-
Effects of proteases inactivation on textural quality of yellow-feathered chicken meat and the possible mechanism based on myofibrillar protein
作者：Hao, Danni;Tu, Xiaohang;Zhang, Xinxiao;Guo, Shiyu;Sun, Liangge;Li, Jiaolong;Wang, Daoying;Xu, Weimin;Li, Pengpeng;Hao, Danni;Sun, Liangge;Li, Pengpeng;Tu, Xiaohang;Zhang, Xinxiao;Li, Jiaolong;Wang, Daoying;Wang, Daoying
关键词：Texture; Residual activity of protease; Myofibril; Protein structure; Gel
-
Find alternative for bovine and porcine gelatin: Study on physicochemical, rheological properties and water-holding capacity of chicken lungs gelatin by ultrasound treatment
作者：Zou, Ye;Yang, Jing;Yang, Biao;Ma, Jingjing;Cheng, Mei;Wang, Daoying;Xu, Weimin;Zou, Ye;Chen, Xueying;Lan, Yibo;Yang, Jing;Yang, Biao;Ma, Jingjing;Cheng, Mei;Wang, Daoying;Xu, Weimin;Zou, Ye;Chen, Xueying;Yang, Biao;Ma, Jingjing;Cheng, Mei;Wang, Daoying;Xu, Weimin;Lan, Yibo
关键词：Livestock and poultry by-product; Lungs; Gelatin; Ultrasound treatment; Rheological property; Water-holding capacity
-
Preparation, Characterization and Stability of Calcium-Binding Peptides Derived from Chicken Blood
作者：Yang, Jing;Wang, Daoying;Yang, Jing;Shi, Jing;Zou, Ye;Xu, Weimin;Xia, Xiudong;Wang, Daoying;Zhou, Ying
关键词：chicken hemoglobin peptides; calcium-binding capacity; characterization; stability
-
Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception
作者：Xiao, Zuobing;Liu, Longxue;Niu, Yunwei;Zhang, Jing;Xiao, Zuobing;Wang, Daoying;Zhou, Cunshan
关键词：Odor-induced saltiness enhancement; Chinese dry-cured hams; Key volatile compounds; Different concentration NaCl solution
