化学
小火焰菌属
傅里叶变换红外光谱
多糖
凝胶电泳
聚丙烯酰胺凝胶电泳
十二烷基硫酸钠
食品科学
核化学
色谱法
生物化学
化学工程
酶
蘑菇
工程类
作者
Qi Li,Zhiguo Meng,Jia Hu,Qiqiong Li,Yingying Dong,Chunbo Cai,Yingchun Zhu
标识
DOI:10.1016/j.foodchem.2024.139300
摘要
The present study aimed to investigate the impact of Flammulina velutipes polysaccharide (FVSP) on the rheological properties and structural alterations of myofibrillar protein (MP) and oxidized MP (OMP), utilizing techniques such as rhehometer, fourier transform infrared spectroscopy (FTIR), scanning electron microscopy (SEM), and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE). In the unoxidized system, the addition of 5.00% FVSP significantly improved (p < 0.05) the storage and loss moduli of the composite gel and promoted the α-helix to β-sheet transformation. These effects enhanced the protein's gel strength and water-holding capacity (WHC). In the oxidation system, 5.00% FVSP had significant effects (p < 0.05) on repair and improvement of the oxidized MP. These effects inhibited the cross-linking aggregation and degradation of the protein. In addition, the addition of FVSP significantly improved the gel properties of MPs after oxidation (p < 0.05), hindered fracture of the protein gel network structure. In summary, polysaccharides have a substantial effect on the functional characteristics of MP, and FVSP could potentially be applied in meat products.
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