Preparation and Characterization of Trachinotus ovatus Myofibrillar Protein Emulsion Gel
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摘要: 本文以金鲳鱼肌原纤维蛋白作为乳化剂，以玉米油为油相制备乳液凝胶。利用SDS-PAGE、傅里叶红外光谱、电镜对金鲳鱼肌原纤维蛋白的结构进行表征；筛选优化制备金鲳鱼肌原纤维蛋白乳液凝胶的最佳蛋白浓度（C）、最佳油相比（φ），采用激光共聚焦对乳液凝胶结构进行了表征；探究了pH和NaCl浓度对乳液凝胶稳定性影响。结果表明：金鲳鱼肌原纤蛋白具有典型的蛋白结构峰，β-折叠的含量最高，由椭圆颗粒聚集形成的纤维状结构，其蛋白浓度（C）为2.5%，油相比（φ）为0.68时制备出的乳液凝胶弹性模量G'最佳，平均粒径小。激光共聚焦结构显示，乳液凝胶的结构为W/O/W的多重乳液结构。乳液凝胶在pH酸性条件下不稳定，碱性环境下相对稳定，pH对乳液凝胶流变和粒径分布影响较大，NaCl的浓度改变对乳液凝胶的影响较小。综上，本文探究了金鲳鱼肌原纤维蛋白乳液凝胶的制备及表征，为金鲳鱼肌原纤维蛋白的开发利用提供了一定的技术参考。Abstract: An emulsion gel was prepared with Trachinotus ovatus myofibrillar protein as emulsifier and corn oil as oil phase in this study. The structure of Trachinotus ovatus myofibrillar protein was characterized using SDS-PAGE, Fourier transform infrared spectroscopy and electron microscope. Preparation of Trachinotus ovatus myofibrillar protein emulsion gel was done by screening for the optimal protein concentration (C) and oil ratio (φ). The structure of the emulsion gel was characterized by confocal laser, and the effects of pH and NaCl concentration on the stability of the emulsion gel were explored. The results showed that Trachinotus ovatus myofibrillar protein had typical protein structure with β-sheet as the dominant secondary structure, and the fibrillar structure was formed by the aggregation of elliptical particles. The emulsion gel had the best elastic modulus G' when the protein concentration was 2.5% with an oil ratio of 0.68, and had a small average particle size. Laser confocal examination showed that the emulsion gel had a W/O/W multiple emulsion structure. The emulsion gels were unstable under acidic pH but relatively stable under alkaline conditions. In conclusion, the optimized preparation and characterization golden pomfret myofibrillar protein emulsion gel in this study would provide invaluable technical reference for the commercial development of golden pomfret myofibrillar protein.
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Key words:
- myofibrillar protein /
- emulsion gel /
- particle size /
- rheological properties /
- stability
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图 3 pH7.0条件下对TMP显微结构形态观察
Figure 3. Microstructure morphology of TMP was observed under pH7.0 conditions
图 4 不同蛋白浓度对TMP乳液/乳液凝胶流变特性影响
Figure 4. Effects of different protein concentrations on rheological properties of TMP emulsions/emulsion gels
图 5 不同油相比条件下制备的TMP乳液凝胶形态及光学显微镜图像
Figure 5. Form and optical microscope image of TMP gel prepared under different oil conditions
图 6 不同油相比对TMP乳液/乳液凝胶流变特性的影响
Figure 6. Effects of different oils on the rheological properties of TMP emulsions/emulsion gels
图 7 不同油相比对TMP乳液/乳液凝胶粒径分布的影响
Figure 7. Effects of different oils on particle size distribution of TMP emulsion/emulsion gel
图 8 蛋白质含量2.5%和0.68油相比制备的TMP乳液凝胶的CLSM图像
Figure 8. CLSM image of TMP emulsion gel prepared at 2.5% protein content and 0.68 oil ratio
注：绿色部分代表油相，红色部分代表蛋白。
图 9 不同pH条件下制备的TMP乳液凝胶形态及光学显微镜图像
Figure 9. Form and optical microscope image of TMP gel prepared under different pH conditions
图 10 不同pH对TMP乳液凝胶流变特性的影响
Figure 10. Effects of different pH on the rheological properties of TMP emulsion gels
图 11 不同pH对TMP乳液凝胶粒径分布的影响
Figure 11. Effect of different pH on particle size distribution of TMP emulsion gel
图 12 不同NaCl浓度条件下制备的TMP乳液凝胶形态及光学显微镜图像
Figure 12. Form and optical microscope image of TMP gel prepared under different salt concentration conditions
图 13 不同盐浓度对TMP乳液凝胶流变学特性的影响
Figure 13. Effects of different salt concentrations on the vasculology characteristics of TMP oil gel
图 14 不同盐浓度对TMP乳液凝胶粒径分布的影响
Figure 14. Effects of different salt concentrations on the particle size distribution of TMP gel
表 1 pH7. 0时TMP 二级结构
Table 1. pH7.0 TMP primary fibrin secondary structure
二级结构 含量（%） β-折叠 47.07±3.10 无规则卷曲 12.02±0.13 α-螺旋 11.79±0.96 β-转角 29.12±3.01 
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