染色质结构重塑复合物
没食子酸
化学
降级(电信)
无规线圈
绿茶
食品科学
海参
氢键
立体化学
有机化学
生物化学
分子
抗氧化剂
蛋白质二级结构
DNA
生物
计算机科学
核小体
电信
组蛋白
生态学
作者
Xin Qi,Xiao Sun,Lulu Zhu,Hongwei Zhang,Yangfan Wang,Yang Liu,Hu Hou
标识
DOI:10.1016/j.foodres.2022.111282
摘要
Gallic acid (GA) and green tea extract (GT) could retard the self-degradation of ready-to-eat sea cucumber (RSC). The physical and chemical properties of RSC were changed after cross-linking. Cross-linkers could retard the conversion of α-helix like structure to random coil. Besides, the peptides of cross-linked RSC were easily broken at the sites of G, E, A, L, S, H, Y, V and I after stored for 30 d. The self-degradation rate of RSC before and after cross-linking was determined by synthetic typical peptides. After cross-linked by GA, the relative peak heights of NQ, NL and GLQ increased by 20.59%, 11.14% and 31.49%, indicating that GA could effectively retard the degradation of the peptides during storage. Moreover, hydrogen bond was confirmed as the main force to maintain the stability of RSC body wall before and after cross-linking.
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