| Literature DB >> 32234656 |
Jinfeng Pan1, Hongliang Lian2, Hui Jia3, Shengjie Li2, Ruoyi Hao3, Yujie Wang2, Xuening Zhang2, Xiuping Dong2.
Abstract
Effects of 0, 1, 5, 25 and 125 μmol/g gallic acid (GA) without or with ultrasound treatment (20 kHz, 400 w, 5 min) (NU or U groups) on properties of Japanese seerfish myofibrillar protein (MP) were studied. After sonication, tryptophan fluorescence decreased while surface hydrophobicity, free amine and SH content (not U125) and solubility increased. After heating, NU125 showed the heaviest polymers among NU groups, but U5 exhibited the strongest while U125 showed the weakest polymers in U groups. Storage modulus (G') of NU groups showed a dose-dependent style, but for U groups, U5 had the highest G' while U125 had the lowest G'. Mass analysis confirmed the formation of Cys-GA-Cys and Lys-GA-Lys polymers in U125. Thus, ultrasound promoted structural unfolding and reactive groups exposure, producing GA quinone by triggering OH·. These together led to the G' improvement by low dose GA but deterioration by high does GA.Entities:
Keywords: 2,4,6-Trinitrobenzenesulfonic acid (PubChem CID: 11045); 5,5′-Dithiobis-(2-nitrobenzoic acid) (PubChem CID: 6254); Amino-quinone adduct; Bromophenol blue (PubChem CID: 8272); Gallic acid; Gallic acid (PubChem CID: 370); Hydroxyl radical; Maleic acid (PubChem CID: 444266); Myofibrillar protein; N-Ethylmaleimide (PubChem CID: 4362); Rheological properties; Sodium dodecyl sulfate (PubChem CID: 3423265); Thiol-quinone adduct; Ultrasound; l-Leucine (PubChem CID: 6106); β-Mercaptoethanol (PubChem CID: 1567)
Year: 2020 PMID： 32234656 DOI： 10.1016/j.foodchem.2020.126637
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514