期刊论文

Effects of sodium chloride on the configuration of porcine myofibrillar protein and its interaction with capsaicin

中文

食品安全质量检测学报

2095-0381

2023

14

5

101-107

2020-01:农产品加工与转化湖北省重点实验室开放课题项目 2017ABB674:湖北省农业科技成果转化资金项目

本校为第一机构

目的 探究氯化钠浓度对猪肉肌原纤维蛋白(myofibrillar proteins,MPs)与辣椒素(capsaicin,CAP)相互作用的影响。方法 选择0~0.9 mol/L的氯化钠处理MPs,然后与CAP在25℃进...展开更多 目的 探究氯化钠浓度对猪肉肌原纤维蛋白(myofibrillar proteins,MPs)与辣椒素(capsaicin,CAP)相互作用的影响。方法 选择0~0.9 mol/L的氯化钠处理MPs,然后与CAP在25℃进行反应,并采用粒度仪、十二烷基硫酸钠-聚丙烯酰胺凝胶电泳(sodium dodecyl sulfate-polyacrylamide gel electrophoresis,SDS-PAGE)、激光共聚焦显微拉曼光谱、荧光光谱分析了不同浓度氯化钠对MPs的结构以及MPs与CAP相互作用的影响。结果 MPs在溶...

Objective To explore the effects of NaCl concentration on the interaction between porcine myofibrillary proteins(MPS) and capsaicin(CAP). Methods MPs was treated with 0-0.9 mol/L NaCl and reacted with CAP at 25℃, and the configuration of MPs and the interaction of MPs-C...MORE Objective To explore the effects of NaCl concentration on the interaction between porcine myofibrillary proteins(MPS) and capsaicin(CAP). Methods MPs was treated with 0-0.9 mol/L NaCl and reacted with CAP at 25℃, and the configuration of MPs and the interaction of MPs-C...