期刊
FOODS
卷 10, 期 12, 页码 -出版社
MDPI
DOI: 10.3390/foods10123079
关键词
myofibrillar protein; sulfhydryl-blocking agent; disulfide bond; protein-stabilized emulsions; interface protein membrane
资金
- National Natural Science Foundation of China [31371792, 31901610]
- Jiangsu Province Science and Technology Project [BN2016191]
- Natural Science Foundation of Jiangsu Province [BK20200928]
- Cultivation of Young and Middle-aged Academic Leaders Project of Yangzhou University
- Jiangsu Provincial Government Scholarship for Overseas Studies (2019)
The study investigated the role of sulfhydryl groups and disulfide bonds in different protein-stabilized emulsions. Addition of the sulfhydryl-blocking agent NEM reduced disulfide bond formation, disrupted the internal protein structure, decreased emulsifying activity and stability, and increased emulsion droplet size. The effects were similar across different protein types, but subtle differences were observed in the degree of impact on emulsifiers.
To investigate the role of sulfhydryl groups and disulfide bonds in different protein-stabilized emulsions, N-ethylmaleimide (NEM) was used as a sulfhydryl-blocking agent added in the emulsion. The addition of NEM to block the sulfhydryl groups resulted in a reduction in disulfide bond formation, which enabled the internal structure of the protein molecule to be destroyed, and then decreased the restriction of protein membrane on the oil droplets. Furthermore, with the NEM content increasing in the emulsion, a reduction in the protein emulsifying activity and emulsion stability also occurred. At the same time, the intermolecular interaction of the protein on the oil droplet interface membrane was destroyed, and the emulsion droplet size increased with the NEM content in the emulsion. Although NEM blocking sulfhydryl groups from forming disulfide bonds has similar effects on three types of protein emulsion, the degree of myofibrillar protein (MP), egg-white protein isolate (EPI), and soybean protein isolate (SPI) used as emulsifiers had a subtle difference.
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