Effect of dynamic high-pressure microfluidization treatment on the solubility and structure of myofibril protein in low-salted system

  • WU Jia ,
  • ZHAO Luan ,
  • WEI Na ,
  • ZHAO Lei ,
  • WANG Liyu ,
  • XIA Yangyi
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  • 1(College of Food Science, Southwest University, Chongqing 400700,China)
    2(Chongqing Special Food Programme and Technology Research Center, Chongqing 400700,China)

Received date: 2021-04-27

  Revised date: 2021-07-06

  Online published: 2022-06-23

Abstract

This experiment explored the effects of dynamic high-pressure microfluidization (DHPM) treatment pressure (0,34,69,103,138,172 MPa) and treatment times (0-12 times) on the solubility and structure of the myofibrillar protein in low-salted system (0.15 mol/L NaCl). The results showed that as the pressure and times of DHPM treatment increased (P<0.05), the protein solubility increased significantly (P<0.05), but it was no longer significant after the pressure over 103 MPa (P>0.05) and the Zeta-particle size decreased significantly (P<0.05). Moreover, the hydrophobicity of the protein surface increased significantly after DHPM treatment (P<0.05). It decreased significantly with the increase of pressure (P<0.05), and increased first and then decreased with the increase of the number of times (P<0.05). This was the result of the unfolding and folding of the protein structure. After DHPM treatment, confocal laser scanning microscopy(CLSM) showed that the protein particles became smaller and more uniform in size. The results of sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed that the protein has been degraded. Raman analysis showed that the α-helix content decreased significantly, while the content of random curls increased. In summary, DHPM treatment could break the protein, depolymerize the protein, reduce the size, and change the structure, thereby improving the solubility of myofibrillary protein under low salt.

Cite this article

WU Jia , ZHAO Luan , WEI Na , ZHAO Lei , WANG Liyu , XIA Yangyi . Effect of dynamic high-pressure microfluidization treatment on the solubility and structure of myofibril protein in low-salted system[J]. Food and Fermentation Industries, 2022 , 48(11) : 129 -135 . DOI: 10.13995/j.cnki.11-1802/ts.027887

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