Patinopecten yessoensis Mantle Polypeptides Enhanced the Structural Stability of Myofibrillar Proteins from Silver Carp
CONG Haihua, GENG Wenhao, ZHU Jiawen, YANG Tian, LU Xiaoyan, CHANG Kexin, ZHAO Qiancheng
1.College of Food Science and Technology, Suzhou Polytechnic Institute of Agriculture, Suzhou 215008, China; 2.Liaoning Provincial Aquatic Products Analysis and Processing Technology Scientific Service Center, Key Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; 3.Collaborative Innovation Center of Seafood Deep Processing, Dalian 116034, China
Abstract：In this study, myofibrillar proteins (MP) from silver carp (Hypophthalmichthys molitrix) were modified by addition of 0, 2, 4 g/100 mL of Patinopecten yessoensis mantle polypeptides (PMP). By measuring the sulfhydryl contents, carbonyl contents, Fourier transform infrared (FTIR) spectra, ultraviolet (UV) absorption spectra and endogenous fluorescence spectra of MP and PMP-MP, we evaluated the effect of PMP on the structure of MP. The results showed that the total sulfhydryl, active sulfhydryl and carbonyl contents of MP decreased with increasing PMP concentration; there was no significant difference in the α-helix content of MP after modification, but the β-sheet content decreased and the β-turn content increased with increasing PMP concentration. The addition of PMP was beneficial to maintain the stability of MP structure. PMP also effectively delayed the carbonylation of MP. PMP can be considered as a potential natural antioxidant, cryoprotective agent and gel texture enhancer.
2022, Vol. 36 
