Effect of L-cysteine on the physicochemical properties of heat-induced sheep plasma protein gels
文献类型： 外文期刊
作者： Zhang, Xudong 1 ; Ni, Na 1 ; Fei, Zixuan 1 ; Li, Xiaoxue 1 ; Yang, Wanpeng 1 ; Siqin, Qimuge 1 ; Wang, Zhenyu 2 ; Zhang, Zhiyong 3 ;
作者机构： 1.Inner Mongolia Minzu Univ, Sch Life Sci & Food, Tongliao 028000, Peoples R China
2.Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr, Inst Agroprod Proc Sci & Technol, Beijing 100193, Peoples R China
3.Tongliao Acad Agr Sci, Tongliao, Inner Mongolia, Peoples R China
关键词： L -Cysteine; Sheep plasma protein; Gel
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 444 卷
页码：
收录情况： SCI
摘要： The effects of different L-Cysteine additions (0-2 %) on the gel properties, microstructure and physicochemical stability of sheep plasma protein gels were studied. The introduction of L-Cys significantly improved the water retention capacity and whiteness of the plasma protein gel (p < 0.05). The addition of 0.2 %-0.4 % L-Cys increased gel strength, but L-Cys had no significant effect on gel elasticity (p < 0.05). Scanning electron microscopy confirmed that the addition of L-Cys also promoted the formation of a porous three-dimensional network structure in the gel. Raman spectroscopy and SDS-PAGE revealed that the addition of L-Cys generally reduced alpha-helix structures in protein gels and promoted the formation of beta-folds. Addition of 0.2 % L-Cys treatment leading to the greatest increase in disulfide bonds, and its surface hydrophobicity and endogenous fluorescence intensity were the largest. At this time, the comprehensive performance of sheep plasma protein gel is the best performance.
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