Effects of malondialdehyde-induced protein modification on water functionality and physicochemical state of fish myofibrillar protein gel
Effects of malondialdehyde-induced protein modification on water functionality and physicochemical state of fish myofibrillar protein gel
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DOI：
10.1016/j.foodres.2016.06.007
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发表时间：
2016-08-01
影响因子：
8.1
通讯作者：
Gao, Zhongxue
中科院分区：
文献类型：
--
作者：
Wang, Lin;Zhang, Min;Gao, Zhongxue
利用核磁共振（NMR）和磁共振成像（MRI）技术研究了丙二醛（MDA）修饰对鱼肌原纤维蛋白（MP）凝胶中水分布的影响。通过表面疏水性、凝胶强度、持水性、扫描电镜和SDS-PAGE等方法对MP凝胶的氧化改性进行了研究。研究了加热过程对改性MP凝胶的水分分布和功能性质的影响。核磁共振和核磁共振结果表明，改性程度对水官能度有很大影响，这与MDA改性后MP保水性的变化相对应。与未修饰的MP凝胶相比，修饰样品的T-2弛豫时间显著增加，表明MDA诱导的修饰改变了水-蛋白质相互作用。随着MDA添加量的增加，P-23的含量从7.66%下降到0.15%，而T-2b的松弛成分随着MDA的增加而消失，这主要是由于蛋白质的柔性和表面疏水性增强。此外，与未加热的MP样品相比，加热的MP样品的P-23（自由水）增加了5.41倍。(C)2016爱思唯尔有限公司版权所有
Effects of malondialdehyde (MDA)-induced modification on water distribution in fish myofibrillar proteins (MP) gels were investigated using nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI). The oxidative modifications of MP gels were evaluated by surface hydrophobicity, gel strength, water holding capacity (WHC), scanning electron microscopy (SEM) and SDS-PAGE. Influence of heating procedure on water distribution and functional properties of modified MP gels was also investigated. Results from NMR and MRI indicated that the water functionality was strongly affected by the modification level, which corresponded to the changes of water holding capacity of MP upon MDA modification. Compared with unmodified MP gels, the T-2 relaxation times of modified sample increased significantly, indicating an alteration of water-protein interaction upon MDA-induced modification. The fraction of P-23 declined from 7.66% to 0.15% as the MDA addition increased from 0 to 50 mM. Moreover, the relaxation components T-2b disappeared with the addition of MDA mainly due to enhanced protein flexibility and surface hydrophobicity. Besides, the P-23 (free water) of heated MP samples increased by 5.41 times compared with that of unheated MP samples. (C) 2016 Elsevier Ltd. All rights reserved.