Synergistic Enhancement of Gelling Properties of Oxidatively Damaged Myofibrillar Protein by Sodium Pyrophosphate and Transglutaminase
LI BaoLing,, LI Ying, FAN Xin, MA WenHui, CAO YunGang,School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021
Abstract 【Objective】 This study was designed to explore the effects of sodium pyrophosphate (PP), transglutaminase (TG), and their combination (PP+TG) on the gelling properties of oxidatively damaged pork myofibrillar protein (MP), which was expected to provide a theoretical basis for the enhancement of functional properties of oxidatively damaged proteins. 【Method】 MP was extracted from porcine longissimus lumborum muscle, and oxidized using a lipoxygenase-linoleic acid oxidation system. Subsequently, PP (1 mmol∙L-1), TG (E:S=1:500) and their combination (PP+TG) were added and incorporated into the oxidatively damaged MP systems, respectively. The effects of different additive treatments on the secondary and tertiary structures of oxidatively damaged MP solution were investigated by circular dichroism spectroscopy and endogenous tryptophan fluorescence, respectively. The changes of cross-linking and aggregation of MP with different treatments were investigated through measuring particle size, solubility and SDS-PAGE. The textural properties of MP gels were measured by physical property tester, and the water holding capacity (WHC) was determined by centrifugation method. The whiteness of the MP gels was measured by spectrophotometer, and the microstructure of the MP gels was observed by a scanning electron microscopy. 【Result】 The results showed that PP treatment significantly changed the protein conformation, reduced the mean particle size and enhanced the solubility of oxidatively damaged MP, and obviously enhanced the gel strength and water holding capacity (P <0.05). The microstructure of gel with PP treatment was more regular, uniform and delicate than that of oxidatively damaged MP gel. TG treatment significantly improved the gel strength, but had no positive effect on the water holding capacity. While the MP gel with TG treatment had a compact microstructure with small pores, there were still irregular shape and rough surface. On the whole, the combination of PP and TG had the best synergistic effect. The gel strength and water holding capacity of oxidatively damaged MP under PP+TG treatment were significantly enhanced, and the gel performance was obviously better than that of non-oxidized MP. 【Conclusion】 The combination of PP and TG could effectively improve the gelling properties of oxidatively damaged MP. Keywords:myofibrillar protein;sodium pyrophosphate;transglutaminase;oxidation;gelling properties
PDF (1057KB)元数据多维度评价相关文章导出EndNote|Ris|Bibtex收藏本文 本文引用格式 李保玲, 李颖, 范鑫, 马文慧, 曹云刚. 焦磷酸钠与谷氨酰胺转氨酶对氧化损伤肌原纤维蛋白凝胶性能的协同改善效应[J]. 中国农业科学, 2021, 54(16): 3527-3536 doi:10.3864/j.issn.0578-1752.2021.16.014 LI BaoLing, LI Ying, FAN Xin, MA WenHui, CAO YunGang. Synergistic Enhancement of Gelling Properties of Oxidatively Damaged Myofibrillar Protein by Sodium Pyrophosphate and Transglutaminase[J]. Scientia Acricultura Sinica, 2021, 54(16): 3527-3536 doi:10.3864/j.issn.0578-1752.2021.16.014
NonOx:未氧化 Non-oxidized;Ox:氧化 Oxidized;Ox+PP:氧化+焦磷酸钠 Oxidized+sodium pyrophosphate;Ox+TG:氧化+谷氨酰胺转氨酶 Oxidized+transglutaminase;Ox+PP+TG:氧化+焦磷酸钠+谷氨酰胺转氨酶 Oxidized+sodium pyrophosphate+transglutaminase。下同 The same as below Fig. 1Effects of different treatments on the structure of MP solution
不同小写字母表示差异显著(P<0.05)。下同 Fig. 3Effects of different treatments on the particle size of MP solution
Different lowercase letters indicate significant difference (P<0.05). The same as below
2.4 PP和TG处理对氧化损伤MP交联聚集行为的影响
在非还原条件下(图4-A),与未氧化MP相比,氧化MP的肌球蛋白重链(myosin heavy chain,MHC)和肌动蛋白(Actin)的条带强度明显降低,同时在浓缩胶的顶端出现了蛋白聚集体;在还原条件下(图4-B),氧化损伤MP的MHC和Actin条带损失完全恢复,说明氧化诱导的聚合物主要与肌球蛋白重链和肌动蛋白有关[6,18],同时也表明这些聚合物主要通过二硫键的交联形成[19]。PP和TG单独使用时均未对氧化损伤MP的MHC和Actin条带强度产生显著影响,PP+TG处理下的MHC和Actin条带强度显著减弱。在还原条件下,PP处理下的氧化损伤MP顶端聚集物完全消失,而TG和PP+TG处理的MP顶端聚集物未完全消失,这表明部分聚集体是由TG催化形成的非S-S共价键连接产生,如ε-(γ-谷氨酰基)赖氨酸异肽键[20]。
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