Aggregates and gel network structure of globin hydrolysates.
A gel with excellent functional properties was prepared successfully using the hydrolysates of globin. In the present study, the structures of intermediate aggregates and gel network were observed directly with an electronic microscope. It was shown clearly that the intermediate aggregates were in a thin rod shape with a length of 130--140 nm, which was in good accordance with the results of the light scattering obtained in a previous study. The diameter of intermediate aggregates was 4--5 nm. Each unit of the intermediate aggregate was composed of beta-chain and peptide beta-1 in a ratio of 1:1. Its molecular weight was 26922 Da, and it had a diameter of 4.1 nm. The thin rod-shaped aggregates were formed with units through the hydrophobic interaction. The length of intermediate aggregate was >30--33 times the diameter. Furthermore, the cross-linked structure formed by peptide alpha-1 and the thin rod-shaped aggregates was also confirmed by the photography of the electronic microscope. These results supported the model proposed in previous papers as proper to depict exactly the formation and structure of the gel network of globin hydrolysates.
Liu
X Q
XQ
National Food Research Institute, Kannondai 2-1-2, Tsukuba City, Ibaraki 305-0856, Japan. liuxinqi@nfri.affrc.go.jp
Ohtani
T
T
Nakajima
M
M
Xu
Q Y
QY
Ogawa
Y
Y
Sano
Y
Y
D000596:Amino Acids / Q000032:analysis; D005914:Globins / Q000737:chemistry* / Q000648:ultrastructure; D008854:Microscopy, Electron; D008970:Molecular Weight; D011487:Protein Conformation; D011492:Protein Hydrolysates / Q000648:ultrastructure*; D012212:Rheology
D000596:Amino Acids; D011492:Protein Hydrolysates; D005914:Globins