Gel properties of protein hydrolysates from trypsin-treated male gonad of scallop (Patinopecten yessoensis)
Gel properties of protein hydrolysates from trypsin-treated male gonad of scallop (Patinopecten yessoensis)
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胰蛋白酶处理的扇贝雄性性腺蛋白水解物的凝胶特性（虾夷扇贝）
DOI：
10.1016/j.foodhyd.2018.12.050
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发表时间：
2019-05
影响因子：
10.7
通讯作者：
Zhu Bei-Wei
中科院分区：
文献类型：
--
作者：
Yan Jia-Nan;Zhang Meng;Zhao Jun;Tang Yue;Han Jia-Run;Du Yi-Nan;Jiang Hui;Jin Wen-Gang;Wu Hai-Tao;Zhu Bei-Wei
为了为扇贝（Patinopecten yessoensis）的综合利用提供依据，对扇贝雄性性腺（SMGHs）水解物的凝胶特性进行了研究。用胰蛋白酶从扇贝雄性性腺（SMGs）中获得水解产物。采用SDS-PAGE和高效液相色谱（HPLC）测定蛋白质的分子量变化。采用流变仪和织构仪对SMGHs的凝胶性能进行了研究，并与ι-卡拉胶和明胶进行了比较。结果表明，在3000 U/g蛋白用量下，胰蛋白酶水解SMGs蛋白后，SMGs蛋白被显著降解。经过30-180 min的水解和冷却后，SMGHs呈现凝胶状。在不同的扫描模式下，SMGHs的储存模量（G′）、损耗模量（G″）、粘度（<e:1>）均明显高于SMGs。50和75 mg/mL剂量下SMGHs的硬度、内聚性和黏结力等结构参数与25 mg/mL剂量下的ι-卡拉胶和明胶相似。对于混合物，SMGHs/ι-卡拉胶SMGHs/明胶的凝胶性能显著提高。低场核磁共振（low- NMR）也反映SMGHs/ι-卡拉胶的t23， SMGHs/ι-卡拉胶和SMGHs/明胶混合物的t21与单独使用SMGHs相比显著降低。这些结果表明，SMGHs可以作为一种潜在的胶凝剂和增稠剂应用于食品配方。
In order to provide a foundation for comprehensive utilization of scallop(Patinopecten yessoensis), the gel properties of hydrolysates from scallop male gonad (SMGHs) were studied. The hydrolysates were obtained from scallop male gonads (SMGs) by using trypsin. The changes in molecular mass of proteins were determined by SDS-PAGE and HPLC with a peptide separation column. The gel properties of SMGHs were investigated by using rheometer and texture instrument in comparison with that of ι-carrageenan and gelatin. The results showed that the proteins of SMGs were significantly degraded after hydrolysis with trypsin at a dosage of 3000 U/g protein. The SMGHs showed an appearance of gelation after hydrolysis for 30–180 min and cooling down. Under various sweep models, the values of storage modulus (G′), loss modulus (G″), viscosity (ƞ) of SMGHs were obvious higher than those of SMGs. The textural parameters containing firmness, cohesiveness and adhesive force of SMGHs at dosages of 50 and 75 mg/mL were similar to those of ι-carrageenan and gelatin at 25 mg/mL, respectively. For the mixtures, the gel property of SMGHs/ι-carrageenan SMGHs/gelatin increased significantly. The low-field NMR (LF-NMR) also reflected theT23of SMGHs/ι-carrageenan,T21of SMGHs/ι-carrageenan and SMGHs/gelatin mixture decreased significantly in comparison with SMGHs alone. These results suggest that SMGHs could be applied as a potential gelling and thickening agent in food formulations.
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影响因子：
8.8
作者：
Huijuan Yang;Wangang Zhang;Teng Li;Haibo Zheng;M. Khan;Xinglian Xu;Jingxin Sun;G. Zhou
通讯作者：
Huijuan Yang;Wangang Zhang;Teng Li;Haibo Zheng;M. Khan;Xinglian Xu;Jingxin Sun;G. Zhou
影响因子：
8.1
作者：
Wang, Lin;Zhang, Min;Gao, Zhongxue
通讯作者：
Gao, Zhongxue
DOI：
10.1016/j.lwt.2015.10.020
发表时间：
2016-03
期刊：
Lwt - Food Science and Technology
影响因子：
--
作者：
Hazmi Yasin;A. S. Babji;H. Ismail
通讯作者：
Hazmi Yasin;A. S. Babji;H. Ismail
影响因子：
8.8
作者：
Devi, Anastasia Fitria;Buckow, Roman;Kasapis, Stefan
通讯作者：
Kasapis, Stefan
不同加工方法和盐含量对肉糊理化及流变特性的影响
影响因子：
2.9
作者：
Kang, Zhuang-Li;Li, Bin;Chen, Fu-Sheng
通讯作者：
Chen, Fu-Sheng