Effect of L-cysteine on the physicochemical properties of heat-induced sheep plasma protein gels.

The effects of different l-Cysteine additions (0-2 %) on the gel properties, microstructure and physicochemical stability of sheep plasma protein gels were studied. The introduction of l-Cys significantly improved the water retention capacity and whiteness of the plasma protein gel (p < 0.05). The addition of 0.2 %-0.4 % l-Cys increased gel strength, but l-Cys had no significant effect on gel elasticity (p < 0.05). Scanning electron microscopy confirmed that the addition of l-Cys also promoted the formation of a porous three-dimensional network structure in the gel. Raman spectroscopy and SDS-PAGE revealed that the addition of l-Cys generally reduced α-helix structures in protein gels and promoted the formation of β-folds. Addition of 0.2 % l-Cys treatment leading to the greatest increase in disulfide bonds, and its surface hydrophobicity and endogenous fluorescence intensity were the largest. At this time, the comprehensive performance of sheep plasma protein gel is the best performance. Copyright © 2024 Elsevier Ltd. All rights reserved.

Citation

Xudong Zhang, Na Ni, Zixuan Fei, Xiaoxue Li, Wanpeng Yang, Qimuge Siqin, Zhenyu Wang, Zhiyong Zhang. Effect of L-cysteine on the physicochemical properties of heat-induced sheep plasma protein gels. Food chemistry. 2024 Jun 30;444:138508

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PMID: 38340502

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