Forces involved in freeze-induced egg yolk gelation: Effects of various bond dissociation reagents on gel properties and protein structure changes.
Forces involved in freeze-induced egg yolk gelation: Effects of various bond dissociation reagents on gel properties and protein structure changes.
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DOI：
10.1016/j.foodchem.2021.131190
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发表时间：
2021-09
期刊：
影响因子：
8.8
通讯作者：
Ruihong Wang;Longyuan Zhang;Yujie Chi;Yuan Chi
中科院分区：
文献类型：
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作者：
Ruihong Wang;Longyuan Zhang;Yujie Chi;Yuan Chi
用尿素、十二烷基硫酸钠和β-巯基乙醇(2-ME)监测冷冻蛋黄中氢键、疏水相互作用和二硫键的作用。用变性剂制备了蛋黄样品，并对其质构特性、浊度特性、蛋白质图谱和结构进行了分析。结果表明，在蛋黄中添加十二烷基硫酸钠和2-羟甲基异丙基醚可提高蛋黄的浊度和质构特性，而尿素对蛋黄的浊度和质构特性的影响不同。SDS-PAGE结果表明，添加尿素的蛋黄蛋白模式略有减少高分子量物质的数量，而添加十二烷基硫酸钠和2-ME则增加了高分子量物质的数量。ATR-FTIR光谱分析表明，蛋白质二级结构由有序结构转变为无规卷曲。质构特性与蛋白质的二级结构密切相关，尤其是β-Sheet和β-Turns。因此，这三种解离试剂可以诱导蛋白质变性。氢键是影响冷冻蛋黄凝胶化的关键作用力，其次是疏水相互作用和二硫键。
Urea, sodium dodecyl sulfate (SDS) and β-mercaptoethanol (2-ME) were used to monitor the roles of hydrogen bonds, hydrophobic interactions and disulfide bonds in frozen egg yolk. Yolk samples were prepared with a denaturant, and the textural characteristics, turbidity properties, protein patterns and structures were analysed. The results showed that SDS or 2-ME addition to egg yolk promoted its turbidity and texture properties, but urea changed the turbidity differently. SDS-PAGE results showed that yolk protein patterns with urea slightly reduced the amount of high molecular weight substances, whereas SDS and 2-ME addition increased the amount. ATR-FTIR spectroscopy revealed that the protein secondary structures changed from ordered structures to random coils. The texture properties were correlated with the protein secondary structure, especially β-sheets and β-turns. Thus, the three bond dissociation reagents induced protein denaturation. Hydrogen bonds were the critical force affecting frozen egg yolk gelation, followed by hydrophobic interactions and disulfide bonds.