Gelation properties and the improvement of water soluble protein from fish

鱼的水溶性蛋白的凝胶化特性和改进

• 批准号: 14580161
• 负责人: OHTA Naoko
• 金额: $ 2.3万
• 依托单位: Nihon University Junior College
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2002
• 资助国家: 日本
• 起止时间: 2002 至 2003
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-14580161/
• 关键词: water soluble protein from fish; ovalbumin; gel; fatty acid salt; dynamic viscoelasticity; fourier transform infrared spectroscopy; protein secondary structure; 卵白アルビミン; ゲル化特性; レオロジー解析

Sodium caprate-induced gelation was investigated for water-soluble protein concentrate(WSPC) from fish with or without ovalbumin(OVA). Prior to the gel formation, effects of sodium oleate on the viscoelasticity of water-soluble protein(WSP) suspension were investigated. It was indicated that hydrogen bondings facilitated increase in dynamic modulus. Rheological measurements using WSPC indicated that although WSPC alone could not form a gel by the addition of sodium caprate, it formed a gel by the mixing with OVA even at room temperature. The WSPC-OVA mixed gel containing sodium caprate had fine microstructure which was comparable to that of fatty acid-induced OVA gel. Aggregation bands due to intermolecular β-sheet with concomitant formation of sodium caprate-induced OVA gel appeared on FT-IR analysis. However, secondary structural changes of the mixed gel from WSPC and OVA was not clear, since remarkable aggregation band in the mixed protein was not found. Further study is necessary to clarify the mechanism for formation of the mixed gel.

研究了在添加或不添加卵清蛋白（OVA）的情况下，癸酸钠诱导的鱼源水溶性浓缩蛋白（WSPC）凝胶化。在凝胶形成之前，研究了油酸钠对水溶性蛋白质悬浮液粘弹性的影响。结果表明，氢键促进动态模量的增加。使用WSPC的流变学测量表明，虽然单独的WSPC不能通过添加癸酸钠形成凝胶，但即使在室温下，它通过与OVA混合也形成凝胶。含癸酸钠的WSPC-OVA混合凝胶具有与脂肪酸诱导的OVA凝胶相当的微细结构。FT-IR分析中出现了分子间β折叠的聚集带，并伴随着癸酸钠诱导的OVA凝胶的形成。但由于混合蛋白中未发现明显的聚集带，因此混合凝胶的二级结构变化不明显，其形成机理有待进一步研究。