Microstructure and inter-molecular forces involved in gelation-like protein hydrolysate from neutrase-treated male gonad of scallop (Patinopecten yessoensis)
Microstructure and inter-molecular forces involved in gelation-like protein hydrolysate from neutrase-treated male gonad of scallop (Patinopecten yessoensis)
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DOI：
10.1016/j.foodhyd.2014.03.004
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发表时间：
2014-10
影响因子：
10.7
通讯作者：
Wengang Jin;Haitao Wu;Xin-Sheng Li;B. Zhu;Xiu‐ping Dong;Yi Li;Fu Yinghuan
中科院分区：
文献类型：
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作者：
Wengang Jin;Haitao Wu;Xin-Sheng Li;B. Zhu;Xiu‐ping Dong;Yi Li;Fu Yinghuan
中性酶水解的扇贝（Patinopecten yessoensis）雄性性腺显示出类似凝胶的特征，但其潜在机制尚不清楚。在本研究中，通过监测不同化学物质存在下的凝胶强度变化，研究了扇贝（P. yessoensis）雄性性腺水解物（SMGH）凝胶网络中涉及的微观结构和分子间力。结果表明，SMGHs主要由小于1000Da（46.86%）和大于10,000Da（30.30%）的肽组成，并表现出多孔的三维网络，硬度为40.49±1.96g，内聚力为479.02±37.04g·s，粘附力为23.69 ± 1.92 g，与 1.0–1.5% 瓜尔胶、1.5% 卡拉胶、1.0–2.0% 黄原胶和 0.5–1.5% 明胶的重量相似。随着浓度的增加，添加尿素和丙二醇 (PG) 会降低 SMGH 的凝胶强度，当尿素浓度达到 8 M 时，仅观察到非常弱的凝胶。在 0.3 M NaCl、KCl、CH3COONa 和 NaSCN 存在下，SMGH 的整体凝胶性能得到改善 (p< 0.05)。然而，盐浓度升高导致 SMGH 的凝胶特性下降，特别是 3 M 时 NaSCN 的抑制作用。此外，二硫苏糖醇 (DTT)、2-巯基乙醇 (2-ME) 和 N-乙基马来酰亚胺 (NEM) 的加入也会降低高浓度下的凝胶特性 (p< 0.05)，但并不严重，并且它们的添加不会改变 SMGH 的凝胶状特征。这些结果表明 SMGH 的凝胶网络主要由疏水性、静电相互作用和氢键维持。
Neutrase-hydrolyzed male gonad of scallop (Patinopecten yessoensis) displayed a gelation-like profile, whereas the underlying mechanism was unknown. In this study, the microstructure and inter-molecular forces involved in the gel network of scallop (P. yessoensis) male gonad hydrolysates (SMGHs) were investigated, by monitoring changes of its gel strength in presence of different chemicals. The results showed that SMGHs chiefly consisted of peptides both below 1000 Da (46.86%) and above 10,000 Da (30.30%), and exhibited a porous, three-dimensional network, with firmness of 40.49 ± 1.96 g, cohesiveness of 479.02 ± 37.04 g·s and adhesive force of 23.69 ± 1.92 g, which were similar with that of 1.0–1.5% guar gum, 1.5% carrageenan, 1.0–2.0% xanthan gum and 0.5–1.5% gelatin. Addition of urea, and propylene glycol (PG) decreased the gel strength of SMGHs with the increase of concentration, and only a very weak gel was observed when the concentration of urea reached 8 M. The overall gel properties of SMGHs were improved in the presence of 0.3 M NaCl, KCl, CH3COONa and NaSCN (p< 0.05). However, elevated salt concentration led to decreased gel properties of SMGHs, especially the inhibiting effect of NaSCN at 3 M. In addition, inclusion of dithiothreitol (DTT), 2-mercaptoethanol (2-ME), andN-ethylmaleimide (NEM) also diminished the gel properties at high concentration (p< 0.05), but not severely, and their addition did not change the gelation-like profiles of SMGHs. These results suggest that the gel network of SMGHs was primarily maintained by hydrophobic, electrostatic interactions and hydrogen bonds.