Abstract
［Objective］ To explore the effects of sodium chloride (NaCl ) on the functional and structural properties of porcine plasma proteins (PPP),with the aim of providing a reference for the practical application of PPP.［Methods］ PPP was treated with different concentrations of NaCl (0~1.0 mol/L ),and changes in its functional and structural properties were measured using ultraviolet -visible spectrophotometry,laser particle size analysis,and Zeta potential analysis.［Results］］ NaCl promoted the solubility of PPP,reaching a peak at 0.2 mol/L.With further increases in NaCl concentration,solubility showed a downward trend.The trends in surface hydrophobicity and emulsifying properties of PPP changed at 0.8 mol/L,with maximum increases of 69.75% and 23.88%,respectively.NaCl had a negative effect on the foaming ability of PPP,as evidenced by a reduction in foam formation.In addition,compared with the control,the water -holding capacity of PPP decreased,with a maximum reduction of 40.18%,while the oil -holding capacity and turbidity increased,with maximum increases of 50.22% and 37.93%,respectively.In terms of structural characteristics,the UV absorption spectrum of PPP exhibited a blue shift,the average particle size increased,and both the absolute value of Zeta potential and the free sulfhydryl content decreased.These findings indicate that NaCl facilitated intermolecular interactions among PPP molecules,thereby altering their structural properties.［Conclusion］ NaCl can enhance intermolecular interactions among PPP molecules,leading to changes in protein structure and thus 引用格式：王德强，赵龙源，唐怀建，等.氯化钠对猪血浆蛋白功能及结构特性的影响 ［J］.食品与机械，2025，41（7）：24-31.C itation:WANG Deqiang,ZHAO Longyuan,TANG Huaijian,et al.Effects of sodium chloride treatment on the functional characteristics and structure of porcine plasma protein [J].Food & Machinery,2025,41(7):24-31.|regulating their functional properties.
Publication Date
7-11-2025
First Page
24
Last Page
31
DOI
10.13652/j.spjx.1003.5788.2024.80670
Recommended Citation
Deqiang, WANG; Longyuan, ZHAO; Huaijian, TANG; Yihao, MA; and Feng, JIA
(2025)
"Effects of sodium chloride treatment on the functional characteristics and structure of porcine plasma protein,"
Food and Machinery: Vol. 41:
Iss.
7, Article 4.
DOI: 10.13652/j.spjx.1003.5788.2024.80670
Available at:
https://www.ifoodmm.cn/journal/vol41/iss7/4
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