Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling
Changes of microstructure characteristics and intermolecular interactions of preserved egg white gel during pickling
复制标题
皮蛋清凝胶腌制过程中微观结构特征及分子间相互作用的变化
DOI：
10.1016/j.foodchem.2016.02.044
复制
发表时间：
2016-07-15
期刊：
影响因子：
8.8
通讯作者：
Tu, Yonggang
中科院分区：
文献类型：
--
作者：
Zhao, Yan;Chen, Zhangyi;Tu, Yonggang
研究了腌制过程中蛋白凝胶微观结构特征和分子间相互作用的变化。蛋白的自旋-自旋弛豫时间在前8天显著降低，第16天后保持不变。SEM图像显示三维凝胶网络，与松散的线性纤维网状结构交织。随着腌制时间的延长，蛋白质凝胶的网状结构变得更加规则、细小、致密。腌制过程中蛋白中游离巯基含量显著增加，而总巯基含量显著降低。皮蛋白色凝胶中的主要分子间作用力为离子键和二硫键。第二种力包括疏水相互作用和相对较少的氢键。在前8天，离子键的比例急剧下降，而二硫键的比例在前24天增加。(C)2016爱思唯尔有限公司版权所有
Changes in gel microstructure characteristics and in intermolecular interactions of preserved egg whites during pickling were investigated. Spin-spin relaxation times of preserved egg whites significantly decreased in the first 8 days and remained unchanged after the 16th day. SEM images revealed a three-dimensional gel network, interwoven with a loose linear fibrous mesh structure. The protein gel mesh structure became more regular, smaller, and compacted with pickling time. Free sulfhydryl contents in the egg whites increased significantly, while total sulfhydryl contents dramatically decreased during pickling. The primary intermolecular forces in the preserved egg white gels were ionic and disulfide bonds. Secondary forces included hydrophobic interaction and relatively few hydrogen bonds. During the first 8 days, the proportion of ionic bonds sharply decreased, and that of disulfide bonds increased over the first 24 days. (C) 2016 Elsevier Ltd. All rights reserved.