Effect of ionic strength on the structural properties and emulsion characteristics of myofibrillar proteins from hairtail (Trichiurus haumela)
文献类型： 外文期刊
作者： Ren, Zhongyang 1 ; Cui, Yaqing 1 ; Wang, Yueqi 2 ; Shi, Linfan 1 ; Yang, Shen 1 ; Hao, Gengxin 1 ; Qiu, Xujian 1 ; Wu, Yanyan 2 ; Zhao, Yongqiang 2 ; Weng, Wuyin 1 ;
作者机构： 1.Jimei Univ, Coll Ocean Food & Biol Engn, Xiamen 361021, Peoples R China
2.Chinese Acad Fishery Sci, Natl R&D Ctr Aquat Prod Proc, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc,Minist Agr & Rural Affair, Guangzhou 510300, Peoples R China
3.Collaborat Innovat Ctr Prov & Ministerial Coconst, Dalian 116034, Peoples R China
关键词： Hairtail; Myofibrillar protein; Ionic strength; Protein structure; Emulsions
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）
ISSN： 0963-9969
年卷期： 2022 年 157 卷
页码：
收录情况： SCI
摘要： Myofibrillar proteins (MPs) are susceptibly affected by ionic strength. The effect of ionic strength on the structure and emulsifying properties of MPs from hairtail (Trichiurus haumela) is still unclear. Therefore, the effect of ionic strength on the structural properties and emulsification of myofibrillar proteins from hairtail was analyzed. The increase in ionic strength led to the increase in endogenous fluorescence intensity of MPs. The alpha-helix content in MPs first increased and then decreased from ionic strength of 0 to 1.0 mol/L and beta-sheet content exhibited the oppositive trend, indicating that alpha-helix in MP transformed into beta-sheet. The surface hydrophobic groups of MPs increased; however, the contact angle decreased with the increase in ionic strength of 0-0.8 mol/L and a slight rebound at 1.0 mol/L. Sulfhydryl content and electrophoretic analysis further exhibited the change of MP structure at ionic strengths of 0-1.0 mol/L. Besides, the droplet size of MP emulsions was small and evenly distributed at 0.6 mol/L. Additionally, the creaming index of MP emulsions had better stability prepared at 0.6 mol/L than the other ionic strength conditions. The apparent viscosity of MP emulsions increased with the increase in ionic strength of 0-0.8 mol/L and decreased slightly at 1.0 mol/L. The rheological behavior of MP emulsions exhibited gel-like behavior without the effect of temperatures at 20-80 C. These results can broaden the potential application of MPs from hairtail on the emulsion-type seafood products and delivery system in the food industry.
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