School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian 116034, PR China; Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, Dalian 116034, China.
Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50011, USA.
Food Chem. 2020 Dec 1;332:127373. doi: 10.1016/j.foodchem.2020.127373. Epub 2020 Jun 27.
In the present study, effects of riboflavin (RF) and kelp polyphenol extracts (KPE) on mackerel (Scomberomorus Niphonius) myofibrillar protein (MP) gel were studied with or without ultraviolet A (UVA) irradiation treatment. The gel strength was increased with the addition of RF and KPE under UVA irradiation. Analysis of the proteins in the gel indicated that the carbonyl content increased, while the contents of total sulfhydryl and amino groups decreased. The proteins appeared to have no α-helix structures, and the endogenous tryptophan content appeared to decrease. The results of SDS-PAGE indicated that the RF and KPE treated samples under UVA irradiation showed massive MP cross-linking by covalent bonds. Electron spin resonance (ESR) results indicated that UVA irradiation generated free radicals in RF and KPE, which ultimately led to an improvement in MP gel properties. It also indicated that KPE could prevent the occurrence of peroxidation to improve the gel properties.
在本研究中，研究了核黄素（RF）和海带多酚提取物（KPE）对鲐鱼（Scomberomorus Niphonius）肌原纤维蛋白（MP）凝胶的影响，有无紫外线 A（UVA）照射处理。在 UVA 照射下，添加 RF 和 KPE 可提高凝胶强度。对凝胶中的蛋白质分析表明，羰基含量增加，而总巯基和氨基含量减少。蛋白质似乎没有α-螺旋结构，内源性色氨酸含量似乎减少。SDS-PAGE 的结果表明，在 UVA 照射下用 RF 和 KPE 处理的样品通过共价键显示出大量的 MP 交联。电子自旋共振（ESR）结果表明，UVA 照射在 RF 和 KPE 中产生自由基，最终导致 MP 凝胶性质的改善。它还表明，KPE 可以防止过氧化的发生，从而改善凝胶性质。
