| 金属离子对蛋清蛋白质结构的影响研究 |
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| 引用本文： | 刘西海.金属离子对蛋清蛋白质结构的影响研究[J].中国家禽,2012,34(1):27-31. |
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| 作者姓名： | 刘西海 |
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| 作者单位： | 华中农业大学,湖北武汉,430070 |
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| 摘 要： | 本文旨在探讨各种金属离子对腌制鸭蛋蛋清蛋白质结构的影响。研究发现:金属离子腌蛋后增加了蛋清蛋白质的β-折叠,分子展开而促进交联。但长时间金属离子的处理可导致蛋白质分子通过疏水作用部分簇集,使其表面疏水性下降。蛋清蛋白加热后α-螺旋减少、β-折叠比例增加,同时增加蛋白质表面疏水性,金属离子通过影响蛋清蛋白结构,促进蛋白质在加热过程中随机聚集,形成凝胶网络交联度降低,结构粗糙、空洞多、网络不均匀,从而影响蛋清凝胶结构特性。二价金属离子对蛋清蛋白质构象和蛋清凝胶微观结构的影响较一价离子更强,亦基本符合霍夫曼斯特离子序。
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| 关 键 词： | 咸蛋 稀薄蛋白 浓厚蛋白 金属离子 表面疏水性 二级结构 微观结构 |
Effect of Metal Ions on Protein Structure of Egg White in Salted Duck Eggs |
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| LIU Xihai.Effect of Metal Ions on Protein Structure of Egg White in Salted Duck Eggs[J].China Poultry,2012,34(1):27-31. |
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| Authors: | LIU Xihai |
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| Institution: | LIU Xihai(Huazhong Agricultural University,Wuhan,Hubei 430070) |
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| Abstract: | The aim of this paper was to investigate the effects of metal ion on protein structure of egg white in salted duck egg. The results showed that during pickling,the increased β-sheet structures promoted protein molecules stretching and crosslinking. However,metal ions would cause protein molecules to cluster close via hydrophobic interaction as treating time was very long,thereby reducing their surface hydrophobicity. The further increase in β-sheet and decrease in α-helix were found in heat-denatured egg protein,as well as accretion of surface hydrophobicity. The univalent ions and divalent ions could change the conformation of egg protein,and accelerate random aggregation which reduced cross-link of protein,produce coarse,open,uneven gel network,and decrease gel properties. Divalent ions also had more influence on conformation and microstructure of egg gel than univalent,and it was consistent with the Hofmeister series. |
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| Keywords: | salted egg thick white thin white metal ions surface hydrophobicity secondary structure microstructure |
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