School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China.
Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, Iowa.
J Texture Stud. 2020 Apr;51(2):333-342. doi: 10.1111/jtxs.12480. Epub 2019 Sep 30.
The effects of phlorotannin extracts (PTE) (from sporophyll of Undaria pinnatifida) added at different concentration (0, 1.6, 8, and 40 mg/g protein) with and without ultraviolet A (UVA) irradiation treatment on gel properties of mackerel (Scomberomorus niphonius) mince (MM) were investigated. The results indicated that both the breaking force and water-holding capacity (WHC) of the MM gel increased with addition of PTE, and the highest breaking force and WHC were observed with 40 mg/g PTE under UVA irradiation. Low-field nuclear magnetic resonance revealed that free water significantly decreased in this PTE-MM gel as well. UVA irradiation treatment led to reduction of total sulfhydryls and free amines in the PTE-MM gel, indicating more cross-linking between proteins. Electrophoresis results indicated that myosin heavy chains were aggregated in the UVA-treated PTE-MM gel. The microstructure of the UVA-treated PTE-MM gel showed that protein formed more evenly distributed cross-linked structures and was more compact than the untreated control gel. As a conclusion, PTE addition with UVA irradiation is shown to improve gelling properties of mackerel mince.
研究了不同浓度（0、1.6、8 和 40mg/g 蛋白）的岩藻黄质提取物（PTE）（来自裙带菜孢子叶）添加物对添加和未添加紫外线 A（UVA）照射处理的马鲛鱼糜（Scomberomorus niphonius）凝胶特性的影响。结果表明，随着 PTE 的添加，鱼糜凝胶的断裂力和持水力（WHC）均增加，在 UVA 照射下添加 40mg/g PTE 时，断裂力和 WHC 最高。低场核磁共振表明，这种 PTE-鱼糜凝胶中的游离水显著减少。UVA 照射处理导致 PTE-鱼糜凝胶中总巯基和游离胺减少，表明蛋白质之间的交联更多。电泳结果表明，肌球蛋白重链在 UVA 处理的 PTE-鱼糜凝胶中聚集。UVA 处理的 PTE-鱼糜凝胶的微观结构表明，蛋白质形成了更均匀分布的交联结构，比未处理的对照凝胶更紧凑。总之，添加 PTE 并结合 UVA 照射可改善马鲛鱼糜的凝胶特性。
