期刊
FOOD CHEMISTRY
卷 394, 期 -, 页码 -出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2022.133456
关键词
Myofibrillar protein; Quinoa protein; Pickering emulsion; Gel properties; Intermolecular interactions
资金
- National Natural Science Foundation of China [32001643]
- Natural Science Foundation of Jiangsu Prov-ince [SBK2020040148]
- Priority Academic Program Development of Jiangsu Higher Education Institutions (PAPD)
- Postgraduate Research & Practice Innovation Program of Jiangsu Province
This study investigated the effects of quinoa protein Pickering emulsion (QPE) on the gel properties, protein structure, and intermolecular interactions of myofibrillar protein (MP) gels. The addition of 5.0%-7.5% QPE significantly improved the storage modulus, whiteness, gel strength, and water holding capacity of MP gels. It also increased the content and altered the conformation of disulfide bonds, transformed the protein structure from alpha-helix to beta-sheet, and enhanced hydrophobic and electrostatic interactions in the gels.
The effects of quinoa protein Pickering emulsion (QPE) on the gel properties, protein structure and intermolecular interactions of myofibrillar protein (MP) gels were studied. Compared with the MP gels without QPE, the MP gels with 5.0%-7.5% added QPE showed significant increasing trends in storage modulus (G '), whiteness, gel strength and water holding capacity (WHC). The content of disulfide bonds in the gel increased with the addition of QPE and the disulfide bond conformation changed from gauche-gauche-gauche to gauche-gauche-trans. Moreover, the increase of hydrogen bonds after QPE addition confirmed the transformation from alpha-helix to beta-sheet, as beta-sheet structure was stabilized by interchain hydrogen bonds. The added QPE also enhanced the hydrophobic interaction and electrostatic interaction of MP gels. To conclude, the addition of 5.0%-7.5% QPE improved the intermolecular interactions and the structure stability of MP gels, and enhanced the gelation and WHC of MP gels.
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