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Use of an isoelectric solubilization/precipitation process to modify the functional properties of PSE (pale, soft, exudative)-like chicken meat protein: A mechanistic approach

机译:使用等电增溶/沉淀过程来修饰类似PSE(苍白,柔软,渗出)的鸡肉蛋白的功能特性:一种机械方法

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The functionality of pale, soft, exudative (PSE)-like chicken protein was improved by isoelectric solubilization/ precipitation (ISP) treatment. PSE-like chicken proteins were solubilized at an acidic pH 3.5 or an alkaline pH 11.0, followed by precipitating at pH 5.5 and 6.2. PSE-like meat paste was treated as control (CON). Precipitated at pH 6.2 led to a more elastic gel than at pH 5.5. Water distribution of ISP-isolated protein was affected by precipitation pH. More tryptophan residues exposed and -SH was partially oxidized to disulfide bond after ISP treatment, which led to large aggregates formation and higher viscosity of ISP isolated proteins than of CON. Absolute zeta potential of alkali-treated protein was higher than other counterparts, indicating stronger electric repulsion. ISP treatments could convert a-helix structure to relatively irregular structures. Overall, solubilizing at pH 11.0, combined with a precipitation pH 6.2 ISP treatment offers a potential for enhanced functionality of PSE-like chicken protein.
机译:通过等电增溶/沉淀(ISP)处理可改善苍白,柔软,渗出(PSE)样鸡蛋白的功能。将PSE样鸡蛋白在酸性pH 3.5或碱性pH 11.0下溶解,然后在pH 5.5和6.2下沉淀。将类似PSE的肉酱作为对照(CON)。在pH 6.2时沉淀比在pH 5.5时沉淀更具弹性。 ISP分离蛋白的水分布受沉淀pH值的影响。 ISP处理后,更多的色氨酸残基暴露出来,-SH被部分氧化为二硫键,这导致形成大的聚集体和ISP分离的蛋白质比CON的粘度更高。碱处理的蛋白质的绝对ζ电势高于其他蛋白质,表明较强的电排斥力。 ISP处理可以将a螺旋结构转变为相对不规则的结构。总的来说,在pH 11.0时增溶,再在pH 6.2的沉淀条件下进行ISP处理,为增强PSE样鸡蛋白的功能性提供了潜力。

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