当前位置：
X-MOL 学术
›
Int. J. Food Sci. Tech.
›
论文详情
Our official English website, www.x-mol.net, welcomes your
feedback! (Note: you will need to create a separate account there.)
Effect of heat pretreatment before isoelectric solubilisation/precipitation on the characteristics of Pacific oyster (Crassostrea hongkongensis) and Antarctic krill (Euphausia superba) protein isolates
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-07-01 , DOI: 10.1111/ijfs.14702 Huina Zheng 1, 2, 3 , Liang Shiming 1 , Xue Gaozhan 1 , Ren Dingding 1 , Cao Wenhong 1, 2, 3 , Zhang Chaohua 1, 2, 3, 4 , Yuan Jianjun 4, 5
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2020-07-01 , DOI: 10.1111/ijfs.14702 Huina Zheng 1, 2, 3 , Liang Shiming 1 , Xue Gaozhan 1 , Ren Dingding 1 , Cao Wenhong 1, 2, 3 , Zhang Chaohua 1, 2, 3, 4 , Yuan Jianjun 4, 5
Affiliation
|
Heat treatment is a convenient way to eliminate the effects of endogenous enzymes on the industrial production of stable products. This study describes the preparation of protein isolates from oysters (OPI and HOPI) and krill (KPI and HKPI) by isoelectric solubilisation/precipitation (ISP) with or without heat pretreatment and comparatively presents their characteristics. The results showed that the solubilities of HOPI (24.08 ± 1.94%) and HKPI (42.29 ± 0.78%) were higher than those of OPI (13.46 ± 0.78%) and KPI (21.71.46 ± 1.51%), and the free and total sulphhydryl (‐SH) content and surface hydrophobicity of HOPI and HKPI were higher than those of OPI and KPI, which are related to higher fat content of HOPI (10.37 ± 0.55%) and HKPI (34.89 ± 1.19%). SDS–PAGE and gel chromatography pattern results showed that macromolecular proteins were degraded by endogenous enzymes in OPI and KPI, while they remained unaffected in HOPI and HKPI. The FT‐IR spectra showed similar patterns between OPI and HOPI and between KPI and HKPI. While the essential amino acid content was similar for OPI and HOPI (47.06 ± 1.33% and 47.93 ± 1.02%), that of KPI and HKPI (50.89 ± 0.89% and 51.19 ± 1.11%, respectively) was not significantly different.
中文翻译：
等电增溶/沉淀前的热处理对太平洋牡蛎（Crassostrea hongkongensis）和南极磷虾（Euphausia superba）分离蛋白特性的影响
热处理是消除内源酶对稳定产品工业生产的影响的便捷方法。这项研究描述了通过等电增溶/沉淀（ISP）对牡蛎（OPI和HOPI）和磷虾（KPI和HKPI）的蛋白质分离物的制备，并进行加热预处理或不进行加热预处理，并比较地展现了它们的特征。结果表明，HOPI（24.08±1.94％）和HKPI（42.29±0.78％）的溶解度高于OPI（13.46±0.78％）和KPI（21.71.46±1.51％）的溶解度，游离和总HOPI和HKPI的巯基（‐SH）含量和表面疏水性高于OPI和KPI，这与HOPI（10.37±0.55％）和HKPI（34.89±1.19％）的脂肪含量更高有关。SDS-PAGE和凝胶色谱图谱结果表明，大分子蛋白质在OPI和KPI中被内源酶降解，而在HOPI和HKPI中不受影响。FT-IR光谱显示OPI和HOPI之间以及KPI和HKPI之间的模式相似。尽管OPI和HOPI的必需氨基酸含量相似（分别为47.06±1.33％和47.93±1.02％），但KPI和HKPI的必需氨基酸含量（分别为50.89±0.89％和51.19±1.11％）没有显着差异。
更新日期：2020-07-01
中文翻译：
等电增溶/沉淀前的热处理对太平洋牡蛎（Crassostrea hongkongensis）和南极磷虾（Euphausia superba）分离蛋白特性的影响
热处理是消除内源酶对稳定产品工业生产的影响的便捷方法。这项研究描述了通过等电增溶/沉淀（ISP）对牡蛎（OPI和HOPI）和磷虾（KPI和HKPI）的蛋白质分离物的制备，并进行加热预处理或不进行加热预处理，并比较地展现了它们的特征。结果表明，HOPI（24.08±1.94％）和HKPI（42.29±0.78％）的溶解度高于OPI（13.46±0.78％）和KPI（21.71.46±1.51％）的溶解度，游离和总HOPI和HKPI的巯基（‐SH）含量和表面疏水性高于OPI和KPI，这与HOPI（10.37±0.55％）和HKPI（34.89±1.19％）的脂肪含量更高有关。SDS-PAGE和凝胶色谱图谱结果表明，大分子蛋白质在OPI和KPI中被内源酶降解，而在HOPI和HKPI中不受影响。FT-IR光谱显示OPI和HOPI之间以及KPI和HKPI之间的模式相似。尽管OPI和HOPI的必需氨基酸含量相似（分别为47.06±1.33％和47.93±1.02％），但KPI和HKPI的必需氨基酸含量（分别为50.89±0.89％和51.19±1.11％）没有显着差异。
京公网安备 11010802027423号