Effect of Three Phosphates on the Phosphorylation of Myofibrillar Proteins from Silver Carp
XIA Lizhi, LU Yufeng, LI Qiang, LIU Songkun, LIN Lin, LU Jianfeng
1. College of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China; 2. Anhui Provincial Key Laboratory for Agriculture Products Modern Processing, Hefei 230601, China; 3. Engineering Research Center of Bio-Process, Ministry of Education, Hefei 230601, China
摘要为改善低盐（1 g/100 mL NaCl）环境中肌原纤维蛋白的功能特性，研究不同添加量的焦磷酸钠（tetrasodium pyrophosphate，TSPP）、三聚磷酸钠（sodium tripolyphosphate，STPP）、六偏磷酸钠（sodium hexametaphosphate，SHMP）对白鲢鱼肌原纤维蛋白结构和功能特性的影响。结果表明：低盐条件下，随着磷酸盐添加量的增加，肌原纤维蛋白的溶解度、表面疏水性、乳化性均呈上升趋势；3 种磷酸盐均使肌原纤维蛋白引入磷酸基团；添加0.2～0.5 g/100 mL STPP能够降低肌原纤维蛋白热解速率，提升蛋白质热稳定性，其中0.4 g/100 mL STPP修饰的蛋白质磷酸化程度最大，此时大量的磷酸根基团与肌原纤维蛋白结合；TSPP和STPP更有利于蛋白质的聚集，而SHMP磷酸化的蛋白质更稳定。综上，0.4 g/100 mL STPP对低盐条件下肌原纤维蛋白功能特性具有更好的改善作用。
Abstract：This study investigated the effects of adding different levels of tetrasodium pyrophosphate (TSPP), sodium tripolyphosphate (STPP) or sodium hexametaphosphate (SHMP) on the structural and functional properties of myofibrillar proteins from silver carp in a low-salt (1 g/100 mL NaCl) environment. The results indicated that under low-salt conditions, the solubility, surface hydrophobicity, and emulsification properties of increased with increasing addition of phosphate. All three phosphates introduced phosphate groups into myofibrillar proteins. The pyrolysis rate of myofibrillar proteins was reduced by the addition of 0.2–0.5 g/100 mL STPP, indicating improved thermal stability. The protein was most significantly phosphorylated by the addition of 0.4 g/100 mL STPP, resulting in binding of a large number of phosphate groups to the protein. TSPP and STPP led to protein aggregation, while proteins phosphorylated by SHMP were more stable. In conclusion, the addition of 0.4 g/100 mL STPP improved the functional properties of myofibrillar proteins to a greater extent under low-salt conditions.
夏立志，鲁玉凤，李 强，刘松昆，林 琳，陆剑锋. 3种磷酸盐对白鲢鱼肌原纤维蛋白磷酸化的影响[J]. 肉类研究, 2024, 38(1): 10-18.
XIA Lizhi, LU Yufeng, LI Qiang, LIU Songkun, LIN Lin, LU Jianfeng. Effect of Three Phosphates on the Phosphorylation of Myofibrillar Proteins from Silver Carp. Meat Research, 2024, 38(1): 10-18.
2024, Vol. 38 
