乙酰化磷酸二淀粉与豌豆蛋白分离物改善肌纤维蛋白凝胶质量的分子机理

IF 7.4 Q1 FOOD SCIENCE & TECHNOLOGY Food frontiers Pub Date : 2024-07-14 DOI:10.1002/fft2.447
Wenting Jiang, Jiulin Wu, Fujia Yang, Xu Chen, Meizhen Chen, Jianlian Huang, Jinhong Wu, Shuo Wan, Xixi Cai, Shaoyun Wang
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引用次数: 0

摘要

在鱼糜产品的生产过程中,改善肌纤蛋白(MP)的凝胶特性至关重要。本研究探讨了乙酰化磷酸二淀粉(ADSP)和豌豆蛋白分离物(PPI)作为外源添加剂对鱼胶蛋白凝胶理化性质的影响,并阐明了改善鱼胶蛋白凝胶质量的分子机制。结果表明,3%的ADSP和1%的PPI混合物可将MP凝胶的强度提高2.1倍,持水量提高1.8倍。热诱导凝胶过程中的流变特性得到改善,凝胶微观结构的表面粗糙度降低。通过提高表面疏水性和巯基含量稳定了蛋白质的构象,凝胶呈现出α-螺旋减少和无规线圈增加的趋势。相关分析和聚类分析表明,MP凝胶的理化性质与蛋白质结构的变化和活性基团的变性密切相关。进一步阐明了 ADSP、PPI 和 MP 之间的分子相互作用以及增强 MP 凝胶性质和功能的机制。这些发现凸显了 ADSP-PPI 作为改善鱼类 MP 凝胶质量的有效策略的可行性。
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Molecular mechanism of acetylated distarch phosphate with pea protein isolate to improve the gel quality of myofibrillar protein gel

It is crucial to improve the gel properties of myofibrillar protein (MP) in the production of surimi products. This study investigated the effects of combining acetylated distarch phosphate (ADSP) with pea protein isolate (PPI) as exogenous additives on the physicochemical properties of Larimichthys crocea MP gel and elucidated the molecular mechanisms underlying the improvement of MP gel quality. The results showed that the mixture of 3% ADSP and 1% PPI increased the MP gel strength to 2.1 times and water holding capacity to 1.8 times. The rheological properties during thermal-induced gelation were improved, and the surface roughness of gel microstructure was reduced. The protein conformation was stabilized by enhancing surface hydrophobicity and sulfhydryl content, and the gels showed trends of decreasing α-helix and increasing random coils. Correlation and cluster analysis showed that physicochemical properties of MP gels were closely related to the changes of protein structure and the denaturation of active groups. The molecular interaction between ADSP, PPI, and MP and the mechanism of enhancing the properties and functions of MP gel were further clarified. These findings highlight the feasibility of ADSP–PPI as an effective strategy to improve the quality of fish MP gel.

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CiteScore
10.50
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审稿时长
10 weeks
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