Effects of CaCl2 on the structure of high-density lipoprotein and low-density lipoprotein isolated from rapidly salted separated egg yolk,Food Research International

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Effects of CaCl2 on the structure of high-density lipoprotein and low-density lipoprotein isolated from rapidly salted separated egg yolk
Food Research International ( IF 7.0 ) Pub Date : 2023-08-28 , DOI: 10.1016/j.foodres.2023.113413
Yaotong Liu ₁ , Yujie Chi ₁ , Yuan Chi ₂

Affiliation

According to previous research, adding CaCl to the salting solution improves the quality of salted separated egg yolk. To further understand the improvement mechanism of CaCl, this paper investigated the effect of CaCl on the structure of high-density lipoprotein (HDL) and low-density lipoprotein (LDL) during the salting process. The results indicated that the addition of CaCl can affect the composition of HDL and LDL apolipoproteins, improving the orderliness of the HDL structure and the looseness of the LDL structure. It was discovered by atomic force microscopy (AFM) that adding CaCl to the salting solution can weaken the aggregation behavior of HDL. Simultaneously, the addition of CaCl decreased the relative content of intermolecular β-sheets in the secondary structure of HDL and LDL, influenced their tertiary conformation, and prevented HDL and LDL from participating in the formation of a three-dimensional gel structure by influencing their hydrogen bonds and hydrophobic interactions.

中文翻译：

CaCl2对快速咸蛋黄分离高密度脂蛋白和低密度脂蛋白结构的影响

根据以往的研究，在咸液中添加CaCl可以提高咸蛋黄的品质。为了进一步了解CaCl的改善机制，本文研究了盐腌过程中CaCl对高密度脂蛋白（HDL）和低密度脂蛋白（LDL）结构的影响。结果表明，CaCl的添加可以影响HDL和LDL载脂蛋白的组成，改善HDL结构的有序性和LDL结构的松散性。原子力显微镜（AFM）发现，在盐溶液中添加CaCl可以减弱HDL的聚集行为。同时，CaCl的添加降低了HDL和LDL二级结构中分子间β-折叠的相对含量，影响其三级构象，并通过影响其氢原子阻止HDL和LDL参与三维凝胶结构的形成。键和疏水相互作用。

更新日期：2023-08-28

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