Effect of extraction temperature on the gelling properties and identification of porcine gelatin
Effect of extraction temperature on the gelling properties and identification of porcine gelatin
复制标题
提取温度对猪明胶凝胶性能的影响及鉴定
DOI：
10.1016/j.foodhyd.2019.01.059
复制
发表时间：
2019-07-01
影响因子：
10.7
通讯作者：
Tu, Zong-Cai
中科院分区：
文献类型：
--
作者：
Sha, Xiao-Mei;Hu, Zi-Zi;Tu, Zong-Cai
采用高效液相色谱（HPLC）和线性离子阱（LTQ）/Orbitrap高分辨质谱（HPLC-MS）对不同温度下提取的猪明胶进行鉴定。此外，剪切应力流变学检测技术和质构仪被用来评估各种猪明胶的凝胶特性。结果表明，随着提取温度的升高，猪明胶的凝胶强度、凝胶点和熔点逐渐降低，说明温度对明胶的凝胶特性有显著影响。HPLC-LTQ/Orbitrap高分辨质谱分析表明，不同提取温度下制备的猪明胶也表现出内在的独特性，即不同的明胶鉴定标记肽。与已建立的猪明胶和牛明胶理论序列片段数据库比较，在55 ℃、65 ℃和75 ℃下分别提取了64、74和71条明胶中的胰蛋白酶解猪肽。值得注意的是，无论提取温度如何，在猪明胶的胰蛋白酶水解产物中检测到47种常见肽。利用这些常见的胰蛋白酶肽可以有效地提高猪明胶鉴别的准确性。
High-performance liquid chromatography (HPLC) and linear-ion trap (LTQ)/Orbitrap high-resolution mass spectrometry were used to identify porcine gelatins extracted at different temperatures. Moreover, shear stress rheological detection techniques and a texture analyzer were applied to evaluate the gelling properties of various porcine gelatins. The results showed that, with an increased in the extraction temperature, the gel strength, gelation point and melting point of the porcine gelatin gradually decreased, indicating that the temperature significantly affected the gelling properties of gelatin. HPLC-LTQ/Orbitrap high-resolution mass spectrometry indicated that porcine gelatins prepared at different extraction temperatures also showed internal uniqueness, namely, diverse marker peptides for gelatin identification. Compared with the established theoretical sequence fragment database of porcine gelatin and bovine gelatin, 64, 74 and 71 tryptic porcine peptides in gelatins were extracted at 55 degrees C, 65 degrees C and 75 degrees C, respectively. Notably, regardless of the extraction temperature, 47 common peptides were detected in the tryptic hydrolysates of porcine gelatins. Using these common tryptic peptides can effectively improve the accuracy of the porcine gelatin identification.