Abstract
Objective: This study aimed to improve the emulsifying and processing properties of tilapia myofibrillar protein. Methods: The tilapia muscle fibrin (TMP) was modified with galactose oligosaccharide (GOS). The effects of TMP/GOS concentrations, pH values, temperature, time and other technological conditions on the grafting degree, solubility, emulsifying activity and emulsifying stability of TMP-GOS conjugation were investigated. The preparation process of TMP-GOS conjugate was optimized using emulsion stability as response surface. The functional properties of TMP-GOS conjugation were analyzed and verified by endogenous fluorescence spectroscopy, surface hydrophobicity, Fourier infrared spectroscopy and peakering emulsion microscopy. Results: The optimal process conditions were as follows: tilapia myofibrillar protein/ galactooligosaccharides (mTMP∶mGOS=1∶1) mass concentration is 27.34 mg/mL, pH value is 11.2, temperature is 79.9 ℃, time is 4.09 h. The emulsifying stability, emulsifying activity and solubility of glycosylated TMP were (90.30±1.44) min, (4.70±0.03) m2/g and (66.09±0.52) %. Compared with before modification, they increased by 112.97%, 62.07% and 129.39% respectively. The glycosylation grafting degree of TMP was 34.17%; The protein hydrolysis degree was large, and the protein structure was expanded; The surface hydrophobicity index decreased by 55.68%. Conclusion: Galactose oligosaccharide can significantly modify the structural properties of TMP and improve the emulsification activity and the solubility of TMP.
Publication Date
6-9-2023
First Page
173
Last Page
181
DOI
10.13652/j.spjx.1003.5788.2022.80435
Recommended Citation
Ze-qian, LIN; Wei-dong, BAI; Qiao-yu, LIU; Xiao-fang, ZENG; Hai-guang, CHEN; and Zhen, HUANG
(2023)
"Optimization of glycosylation process of tilapia myofibrillar protein,"
Food and Machinery: Vol. 39:
Iss.
5, Article 28.
DOI: 10.13652/j.spjx.1003.5788.2022.80435
Available at:
https://www.ifoodmm.cn/journal/vol39/iss5/28
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