文章基本信息

标题：Effects of Cathepsins on Gel Strength and Water-Holding Capacity of Myofibrillar Protein Gels from Bighead Carp ( Aristichthys nobilis) under a Hydroxyl Radical-Generation Oxidizing System
本地全文：下载
作者：Han Lu ; Yunhong Liang ; Xiangmei Zhang 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2022
卷号：11
期号：3
DOI：10.3390/foods11030330
语种：English
出版社：MDPI Publishing
摘要：This study investigates the effects of cathepsins on the gel strength and water-holding capacity (WHC) of myofibrillar protein gels from bighead carp ( Aristichthys nobilis) under a hydroxyl radical-generation oxidizing system. The myofibrillar proteins were divided into control group (with cathepsins) and E64 group (without cathepsins). The changes of cathepsin B and cathepsin L activities, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), protein oxidation (total sulfhydryl and carbonyl contents), and chemical interactions (nonspecific association, ionic bonds, hydrogen bonds, hydrophobic interactions, and disulfides) of myofibrillar protein and gels, as well as the gel strength and WHC of two groups under 0–100 mM H 2O 2, were measured. The results indicated that mild oxidation (10 mM H 2O 2) made a better gel strength and WHC. Cathepsin B and L activities decreased with increasing H 2O 2 concentrations but their effects on myofibrillar protein degradation still existed during 0.1–50 mM H 2O 2, which was expressed by higher carbonyl contents and ionic bonds at 0.1 and 50 mM H 2O 2, higher total sulfhydryl contents at 0 mM H 2O 2, and a lower intensity of MHC and actin of the control group than the E64 group. Besides more protein degradation, cathepsin proteolysis also resulted in lower gel strength and WHC in control gels than E64 gels under mild oxidation, which could be explained by lower hydrophobic interaction and moderate disulfides bonds between gel protein molecules of control gels.
关键词：enbighead carpcathepsinsgel strengthWHChydroxyl radicals