Abstract
Different concentration of γ-polyglutamic acid were added to chicken myofibrillar protein, and the effects of γ-polyglutamic acid on the function of chicken myofibrillar protein were studied. The study found that with the increase of the concentration of γ-polyglutamic acid, surface hydrophobicity of myofibrillar protein first decreases and then increases, and reached the minimum when the concentration of γ-polyglutamic acid was 0.6‰; the solubility, emulsification, the gelatin of hardness, springiness and water holding capacity were first increases and then decreases, and respectively reached the maximum when the concentration of γ-polyglutamic acid was 0.6‰, but γ-polyglutamic acid on gelatin whiteness had little effect. The change of rheological properties indicated that γ-PGA had a certain effect on the formation of myofibrillar protein gelatin. SDS-PAGE studies indicated that the cross-linking reaction between γ-polyglutamic acid and myofibrillar protein.
Publication Date
9-28-2017
First Page
35
Last Page
40
DOI
10.13652/j.issn.1003-5788.2017.09.008
Recommended Citation
Dengrong, BAI; Wei, DONG; Xinyu, QI; and Yongbiao, SHANG
(2017)
"Effects of γ-polyglutamic acid on functional properties of chicken myofibrillar protein,"
Food and Machinery: Vol. 33:
Iss.
9, Article 8.
DOI: 10.13652/j.issn.1003-5788.2017.09.008
Available at:
https://www.ifoodmm.cn/journal/vol33/iss9/8
References
[1] 施海东. 论我国肉鸡行业发展[J]. 家禽科学, 2017(1): 4-10.
[2] 张海峰, 白杰, 张英. 宰后处理方式对鸡肉品质及加工性能的影响[J]. 肉类研究, 2009, 23(8): 32-36.
[3] 倪学文, 严文莉, 汪芳丽, 等. 魔芋胶对鸡肉和猪肉混合肉糜凝胶特性的影响[J]. 食品工业科技, 2015, 36(8): 305-308.
[4] 马力量. 超高压及亲水胶体对鸡肉凝胶品质的影响[D]. 合肥: 合肥工业大学, 2007: 7-10.
[5] 赵春青, 彭增起. 鸡肉盐溶蛋白质凝胶特性及其影响因素的研究[D]. 保定: 河北农业大学, 2002: 1-4.
[6] 唐学燕, 李博, 顾小红, 等. 魔芋葡甘露聚糖对肌肉蛋白质性质的影响[J]. 食品与机械, 2000(4): 25-26.
[7] 贾娜, 韩齐, 芦嘉莹, 等. 复配食用胶对肌原纤维蛋白功能特性的影响[J]. 中国食品学报, 2014(10): 141-148.
[8] 王希希, 林超, 李向红, 等. 工艺条件对蛋清鲢鱼鱼糜凝胶特性的影响[J]. 食品与机械, 2016, 32(12): 22-25.
[9] 董建国, 李茂华, 潘润淑, 等. 超高压和转谷氨酰胺酶联合处理对碎牛肉重组特性的影响[J]. 食品与机械, 2014, 30(2): 184-187.
[10] BAJOVIC B, BOLUMAR T, HEINZ V. Quality considera-tions with high pressure processing of fresh and value added meat products[J]. Meat Science, 2012, 92(3): 280-289.
[11] ISHWAR Bajaj, REKHA Singhal. Poly(glutamic acid)-An emerging biopolymer of commercial interest [J]. Bioreso-urce Technology, 2011, 102(10): 5 551-5 561.
[12] ADETORO Ogunleye, ADITYA Bhat, VICTOR U, et al. Poly-γ-glutamic acid: production, properties and applications[J]. Microbiology, 2015, 161: 1-17.
[13] HO G H, HO T I, HSIEH K H, et al. Gamma-Polyglutamic acid produced by Bacillus subtilis (natto): structural characteristics, chemical properties and biological functionalities[J]. Journal of the Chinese Chemical Society, 2006, 53(6): 1 363-1 384.
[14] KONNO A, TAGUCHI T, YAMAGUCHI T. Bakery prod-ucts andnoodles containing polyglutamic acid: United State, 4888193[P]. 1989-12-19.
[15] SATO S, KOYAMA M. Inhibitor for sweet aftertaste of high-intensity sweetener: Japanese, 118741[P]. 2010-11-25.
[16] WANG T L, KAO T H, INBARAJ B S, et al. Inhibition effect of poly(γ-glutamic acid) on lead-induced toxicity in mice[J]. Journal of Agricultural and Food Chemistry, 2010, 58(23): 12 562-12 567.
[17] SATO S, SATOKAWA H, IWASAKI T, et al. Taste improver: United State, 146491[P]. 2009-11-30.
[18] 白登荣, 温佳佳, 贺雪华, 等. γ-聚谷氨酸对鸡肉糜凝胶特性的影响[J]. 食品科学, 2017, 38(15): 158-164.
[19] AGYARE K K, XIONG You-ling, ADDO K. Influence of salt and pH on the solubility and structural characteristics of transglutaminase-treated wheat gluten hydrolysate[J]. Food Chemistry, 2008, 107(3): 1 131-1 137.
[20] AGYARE K K, ADDO K, XIONG You-ling. Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt[J]. Food Hydrocolloids, 2009, 23(1): 72-81.
[21] CHELH L, GATELLIER P, SANTE-LHOUTELLIER V. Technical note: A simplied procedure for myobril hydrophobicity determination[J]. Meat Science, 2006, 74(4): 681-683.
[22] 徐谓, 李洪军, 徐明悦, 等. 亚麻籽胶对猪、兔肉混合肉糜凝胶特性的影响[J]. 食品工业科技, 2015, 36(24): 296-300.
[23] SALVADOR P, TOLDRA M, SAGUER E, et al. Microstructure-function relationships of heat-induced gels of porcinehaemoglo- bin[J]. Food Hydrocolloids, 2009, 23(7): 1 654-1 659.
[24] WESTPHALEN A D, BRIGGS J L, LONERGAN S M. Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation[J]. Meat Science, 2006, 72(4): 697-703.
[25] LAEMMLI U K. Cleavage of structural proteins during the assembly of the head of Bacteriophage T4[J]. Nature, 1970, 227(5 259): 680-685.
[26] THAWORNCHINSOMBUT S. Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions[D]. United States: Oregon State University, 2004: 8-10.
[27] ZORBA O, KURT S, GENCCELEP H. The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions[J]. Food Hydrocolloids, 2005, 19(1): 149-155.
[28] WAGNER J R, GUEGUEN J. Surface functional properties of native, acid- treated and reduced soy glycinin: 2. emulsifying properties[J]. Journal of Agricultural and Food Chemistry, 1999, 47(6): 2 181-2 187.
[29] 王中江, 江连洲, 魏冬旭, 等. pH值对大豆分离蛋白构象及表面疏水性的影响[J]. 食品科学, 2012, 33(11): 47-51.
[30] 杨明. 马铃薯淀粉及转谷氨酰胺酶对鲤鱼肌原纤维蛋白功能特性的研究[D]. 哈尔滨: 东北农业大学, 2014: 3-4.
[31] GOTO A, KUNIOKA M. Biosynthesis and hydrolysis of poly(glutamic acid) from bacillus subtilis IFO3335[J]. Biosci Biotechnol Biochem, 1992, 56(7): 1 031-1 035.
[32] 吴烨, 许柯, 徐幸莲, 等. 低场核磁共振研究pH值对兔肌球蛋白热凝胶特性的影响[J]. 食品科学, 2010, 31(9): 6-11.
[33] SOOTTAWAT B, WONNOP V, SUTTIRAK P. Suwari gel properties as affected by transglutaminase activator and inhibitors[J]. Food Chemistry, 2004, 85(1): 91-99.
[34] 刘文娟. 凝胶增强剂对带鱼肌肉蛋白质热凝胶形成的影响及机理研究[D]. 杭州: 浙江大学, 2015.
[35] 付湘晋, 许时婴, 王璋. 酸碱处理对鲢鱼肌原纤维蛋白热变性, 聚集, 胶凝性质的影响[J]. 食品科学, 2008, 29(6): 100-103.
[36] 魏晓明, 郭晓娜, 朱科学, 等. 谷氨酰胺转氨酶对荞麦面条品质的影响[J]. 食品与机械, 2016, 32(3): 188-192.