化学
肌原纤维
傅里叶变换红外光谱
圆二色性
流变学
蛋白质二级结构
热稳定性
化学工程
生物化学
材料科学
有机化学
复合材料
工程类
作者
Junpeng Bi,Yangying Sun,Daodong Pan,Changyu Zhou,Lihui Du
标识
DOI:10.1016/j.procbio.2023.12.003
摘要
In this study, we aimed to investigate the effect of ultrasound (US) combined with different amounts of psyllium husk powder (PHP) (0%, 0.5%, 1%, 2%, 3%) on the gelation and structure of goose myofibrillar protein (GMP). The analysis of circular dichroism, surface hydrophobicity and fluorescence spectroscopy showed that the combination of US and 2% PHP could promote the development of myofibrillar protein (MP) secondary and tertiary structure, which could facilitate the exposure of active site and enhance the interaction between GMP and PHP. Meanwhile, the thermal stability was enhanced with US and PHP treatment. In addition, the analysis of rheology, Low field nuclear magnetic resonance (LF-NMR), Fourier transform infrared (FT-IR) spectroscopy and microstructure showed that US combined with 2% PHP addition could make the gel network structure denser. Thus, these results suggested that the combination of US and 2% PHP could promote the unfolding of GMP structure and improve its gel properties. This study provides new insights for the interaction of GMP and PHP under US treatment, improving the application of goose meat in practical production.
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