| Autor: |
Kang ZL; School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, China.; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China., Shang XY; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China., Li YP; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China., Ma HJ; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China. |
| Jazyk: |
angličtina |
| Zdroj: |
Molecules (Basel, Switzerland) [Molecules] 2022 Nov 03; Vol. 27 (21). Date of Electronic Publication: 2022 Nov 03. |
| DOI: |
10.3390/molecules27217493 |
| Abstrakt: |
To study the effects of an ultrasound (0, 30, and 60 min) and sodium bicarbonate (0% and 0.2%) combination on the reduced-salt pork myofibrillar protein, the changes in pH, turbidity, aggregation, and conformation were investigated. After the ultrasound-assisted sodium bicarbonate treatment, the pH increased by 0.80 units, the absolute value of Zeta potential, hydrophobic force, and active sulfhydryl group significantly increased (p < 0.05), and the turbidity and particle size significantly decreased (p < 0.05). Meanwhile, the fluorescence intensity decreased from 894 to 623, and the fluorescence peak showed a significant redshift, which indicated that the ultrasound-assisted sodium bicarbonate treatment exposed the non-polarity of the microenvironment in which the fluorescence emission group was located, leading to the microenvironment and protein structure of myofibrillar tryptophan being changed. Overall, an ultrasound-assisted sodium bicarbonate treatment could significantly improve pork myofibrillar protein solubility and change the protein structure under a reduced-salt environment. |
| Databáze: |
MEDLINE |
| Externí odkaz: |
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