基于β-谷甾醇+γ-oryzanol的油凝胶对鱼糜蛋白质构象和凝胶特性的影响

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-10-15 DOI:10.1002/jsfa.13944

Hongbo Mi, Yingci Yang, Miaomiao Tan, Jianrong Li, Xuepeng Li, Jingxin Chen

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引用次数: 0

摘要

研究背景评估了基于β-谷甾醇+γ-oryzanol的油凝胶或花生油对鱼糜（Nemiperus virgatus surimi）蛋白质构象和凝胶质量的影响：结果发现，随着油脂浓度的增加，鱼糜的凝胶强度、质地参数和持水能力（WHC）明显降低（P -1）。油凝胶和花生油都能提高鱼糜凝胶的白度。油凝胶能诱导鱼糜蛋白质解折，并促进其构象从 α-螺旋结构转变为 β-片状结构。结论：γ-赤藓醇+β-谷甾醇油凝胶减轻了直接添加花生油对鱼糜产品凝胶和质构特性的不利影响。© 2024 化学工业协会。

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Effect of β-sitosterol+γ-oryzanol-based oleogels on protein conformation and gel properties of Nemiperus virgatus surimi.

Background: The impact of β-sitosterol+γ-oryzanol-based oleogels or peanut oil on the protein conformation and gel quality of Nemiperus virgatus surimi was evaluated.

Results: A significant reduction in gel strength, texture parameters and water holding capacity (WHC) of surimi was found as oil concentration increased (P < 0.05). However, compared with peanut oil, the gel strength, hydrophobic interaction and disulfide bond content of surimi gel containing oleogels increased by 6.919%, 32.635% and 12.409%, respectively, when the oil concentration was 10 g kg^-1. Both oleogels and peanut oil could enhance the whiteness of surimi gel. Oleogels induced the unfolding of surimi proteins, and promoted the conformational shift from α-helix to β-sheet structure. Furthermore, oleogels filled the gaps of protein networks to make the microstructure of surimi gel more compact and uniform, improving the WHC and reducing the cooking loss.

Conclusion: γ-Oryzanol+β-sitosterol-based oleogel alleviated the adverse influences of direct addition of peanut oil on the gel and textural properties of surimi products. © 2024 Society of Chemical Industry.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.