Oxidative behaviour, aggregation and structural properties of silver carp myofibrillar proteins with different molecular states subjected to freeze–thaw process,International Journal of Food Science & Technology

当前位置： X-MOL 学术 › Int. J. Food Sci. Tech. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Oxidative behaviour, aggregation and structural properties of silver carp myofibrillar proteins with different molecular states subjected to freeze–thaw process
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2023-11-10 , DOI: 10.1111/ijfs.16827
Sunjie Yan _{1,

2} , Zhiyin Du _{1,

2} , Ruonan Feng _{1,

2} , Jun Li _{1,

2} , Dawei Yu _{1,

2} , Wenshui Xia _{1,

2} , Yanshun Xu _{1,

2}

Affiliation

Silver carp myofibrillar proteins (MP) with different moleculars states were constructed by the addition of NaCl and fracture degree of muscle fibres. Results showed that salt-dissolved MP (P+) under unfrozen and oxidised state showed higher oxidation degree with higher carbonyl (3.42 nmol mg⁻¹) and dityrosine contents (25.98 a.u.) (P < 0.05) compared with saltless-polymeric MP (P) and salt-induced swelling MP (F+) due to addition of salt and broken muscle fibres. After oxidative and freeze–thaw process, P+ group also exhibited more cross-linking as evidenced by turbidity (0.73), solubility (64.96%) and SDS-PAGE, but unordered aggregates in P group increased probably due to severe frozen denaturation. Moreover, F+ group of salt-induced swelling MP from intact muscle fibres suffered less structural damages with higher fluorescence intensity (668.41 a.u.) and higher α-helix contents (15.56%). Overall, Fish- Hua of salt-dissolved MP had a higher oxidation level and NaCl contributed to improve freeze–thaw stability of MP during freeze–thaw process.

中文翻译：

冻融过程中不同分子态鲢鱼肌原纤维蛋白的氧化行为、聚集及结构特性

通过氯化钠的添加和肌纤维的断裂程度，构建了不同分子状态的鲢鱼肌原纤维蛋白（MP）。结果表明，与无盐聚合MP（P）相比，未冷冻和氧化状态下的盐溶MP（P+）具有更高的氧化程度，羰基含量（3.42 nmol mg ^-1）和二酪氨酸含量（25.98 au）（P < 0.05）由于添加盐和破坏肌肉纤维而导致盐引起的 MP 肿胀（F+）。经过氧化和冻融过程后，P+组也表现出更多的交联，如浊度（0.73）、溶解度（64.96%）和SDS-PAGE证明，但P组中的无序聚集体增加，可能是由于严重的冷冻变性。此外，F+组来自完整肌纤维的盐诱导肿胀MP遭受的结构损伤较小，具有较高的荧光强度（668.41 au）和较高的α螺旋含量（15.56%）。总体而言，盐溶MP的Fish-Hua具有较高的氧化水平，并且NaCl有助于提高MP在冻融过程中的冻融稳定性。

更新日期：2023-11-10

点击分享查看原文

点击收藏

阅读更多本刊新发论文