组织谷氨酰胺转胺酶
肌原纤维
化学
卡拉胶
复合数
傅里叶变换红外光谱
化学工程
色谱法
酶
有机化学
生物化学
材料科学
复合材料
工程类
作者
Jihong Li,Yajun Zhou,Zongping Li,Zhiyuan Ma,Qingshu Ma,Lu Wang
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-11-01
卷期号:426: 136635-136635
被引量:5
标识
DOI:10.1016/j.foodchem.2023.136635
摘要
To improve the limitation of transglutaminase on the quality of myofibrillar protein (MP) gel, this study investigated the synergistic effect of ultrasonic pretreatment in combination with carrageenan on the gel properties of transglutaminase-mediated MP gels. The synergistic effect generated gel with lower surface hydrophobicity and fluorescence intensity. Combined with the secondary structure results, it can be hypothesized that the synergistic effect caused the rearrangement of the proteins and the formation of aggregates wrapping hydrophobic groups, which changed the structure and phase behavior of the proteins. The synergistic effect also improved the formation of dense and interpenetrating gel networks, which reduced cooking loss and produced composite MP gels with optimal gel strength. Moreover, FTIR spectroscopy revealed the presence of electrostatic interactions in the hybrid gel system. This study provides a theoretical basis and experimental foundation for the effective use of high-tech composite functional components to improve the quality of gel products.
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