کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
8329121 | 1540208 | 2018 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Protective effect of porcine plasma protein hydrolysates on the gelation of porcine myofibrillar protein exposed to a hydroxyl radical-generating system
ترجمه فارسی عنوان
اثر حفاظتی هیدرولیزپتیک پروتئین پالس سوسپور بر ژل شدن پروتئین مایوفیبریل سوسیس در معرض یک سیستم تولید رادیکال هیدروکسیل
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موضوعات مرتبط
علوم زیستی و بیوفناوری
بیوشیمی، ژنتیک و زیست شناسی مولکولی
زیست شیمی
چکیده انگلیسی
This study investigated the effect of different concentrations of porcine plasma protein hydrolysates (PPPH) on the gelation of porcine myofibrillar protein (MP) exposed to a hydroxyl radical-generating system (HRGS). Compared to non-oxidized MP, the oxidative modification led to a decreased penetration force and water holding capacity (WHC) (PÂ <Â 0.05). Meanwhile, addition of PPPH (1.5Â mg/mL) reduced the loss of MP gel strength and WHC induced by HRGS (PÂ <Â 0.05). Low-field nuclear magnetic resonance results suggested that the addition of PPPH facilitated the hydration of the protein. The results concerning molecular forces revealed that hydrophobic interactions, hydrogen bonds, and disulphide bonds are the primary forces in gel formation. Non-reducing electrophoresis indicated that the addition of PPPH reduced protein loss and aggregation. The addition of PPPH promoted the formation of a more smooth and homogeneous gel network. Our results demonstrated that PPPH effectively retarded oxidation-induced MP gel deterioration and could be used as an antioxidant in meat products.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Journal of Biological Macromolecules - Volume 107, Part A, February 2018, Pages 654-661
Journal: International Journal of Biological Macromolecules - Volume 107, Part A, February 2018, Pages 654-661
نویسندگان
Haili Niu, Yichun Chen, Huan Zhang, Baohua Kong, Qian Liu,