热改性卵清蛋白贮藏期间凝胶性与结构相关性研究

Relationship between structure characteristics and gelling properties of thermo-modified egg white protein during storage

摘要: 对热改性卵清蛋白凝胶性和结构特点进行了分析,以期能够了解贮藏期间二者之间的关系。研究结果表明,热改性卵清蛋白经6个月的贮藏,凝胶硬度和持水性分别下降了56.88%和21.76%,且呈现多孔、松散的网络结构,贮藏期间热改性卵清蛋白表面疏水性、表面巯基和总巯基含量分别下降了35.19%,42.60%和13.20%。圆二色光谱表明,热改性卵清蛋白在贮藏过程中二级结构稍有变化。色氨酸荧光强度的降低表明热改性卵清蛋白的结构变得紧密。贮藏期间热改性卵清蛋白凝胶性的变化是由空间结构的折叠引起的。

Abstract: The relationship between gelling properties and structure characteristics of thermo-modified egg white protein (TMEWP) during storage was investigated.The results showed that the hardness and water holding capacity of the thermo-modified egg white protein was decreased by 56.88% and 21.76%, respectively, with 6 months of storage.The gel exhibited multiporous and loose microstructure.Surface hydrophobicity, surface and total sulfhydryl group of EWMH decreased by 35.19%, 42.60% and 13.20% during storage.The result of circular dichroism spectra indicated that the secondary structure of the TMEWP changed slightly.The decreasement of tryptophan fluoresecence intersity of EWMH suggested the EWMH converted to compact conformation.The fold of structure was owing to the change of gelling properties of TEMWP.