Mechanism for formation of ovalbuminfatty acid salt mixed gels
Mechanism for formation of ovalbuminfatty acid salt mixed gels
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卵清蛋白脂肪酸盐混合凝胶的形成机理
DOI：
10.1016/j.foodhyd.2004.03.008
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发表时间：
2006
期刊：
影响因子：
--
通讯作者：
Naoko Yuno
中科院分区：
文献类型：
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作者：
Naoko Yuno
本研究利用傅立叶变换红外光谱分析了卵清蛋白（OVA）在癸酸钠诱导凝胶形成过程中二级结构的变化，以帮助阐明蛋白质凝胶化的机制。由于聚集，在癸酸钠诱导的凝胶形成过程中，分子间β-折叠带增加，α-螺旋和分子内β-折叠含量减少。此外，凝胶的热处理导致分子间β折叠带的含量进一步增加。这些结果表明，类似于β-乳球蛋白凝胶，癸酸钠诱导的OVA凝胶和热诱导的OVA凝胶通过类似的机制形成，尽管癸酸钠诱导的凝胶形成伴随着蛋白质构象的不太显著的变化。
In this study, changes in the secondary structure of ovalbumin (OVA) during sodium caprate-induced gel formation were analyzed by FT-IR to help clarify mechanisms of protein gelation. Due to aggregation, there was an increase in intermolecular β-sheet bands and a decrease in α-helix and intramolecular β-sheet content during sodium caprate-induced gel formation. Furthermore, heat treatment of the gel caused a further enhancement in the content of intermolecular β-sheet bands. These results suggest that, similar to β-lactoglobulin gels, sodium caprate-induced OVA gels and heat-induced OVA gels form by similar mechanisms, although the sodium caprate-induced gel formation is accompanied by less marked changes in protein conformation.