Wang Chunyan, Jiang Di, Sun Yihan, Gu Yue, Ming Yu, Zheng Jie, Yu Chenxu, Chen Xing, Qi Hang
School of Food Science and Technology, Dalian Polytechnic University, Liaoning Provincial Aquatic Products Deep Processing Technology Research Center, National Engineering Research Center of Seafood, Dalian, China.
Liaoning Ocean and Fisheries Science Research Institute, Dalian, China.
J Sci Food Agric. 2021 May;101(7):2659-2667. doi: 10.1002/jsfa.10890. Epub 2020 Nov 10.
Oxidized phlorotannin can be used as a protein crosslinking agent to produce high-quality fish gel products. Phlorotannin can be easily induced to form quinone compounds in an oxidizing environment, while o-quinone has been proven to be a reactive, electrophilic intermediate that easily reacts with proteins to form rigid molecular crosslinking networks. The objective of this study was to investigate the synergistic effects of ultraviolet A (UVA) irradiation (1 h, 15 W m ) and various concentrations of Laminaria japonica phlorotannin extracts (PTE) on the gel properties of grass carp myofibrillar protein (MP).
UVA treatment and PTE could synergistically improve the MP gel properties more than PTE alone (P < 0.05). At 625 mmol kg MP PTE alone, the gel strength and cooking yield reached 3.10 ± 0.16 g cm and 47.45 ± 0.35%, respectively, while with the same level of PTE plus UVA they became 4.26 ± 0.19 g cm and 53.89 ± 1.54%, respectively. The three-dimensional network structure of the gel (with PTE + UVA) showed higher connectivity and tightness than that of the control group (no treatment).
The synergistic effects of PTE and UVA could effectively induce crosslinking of grass carp MP, which could lead to an improvement of MP gel quality. These findings would provide a new technical approach to produce high-quality protein gel products in the fish processing industry. © 2020 Society of Chemical Industry.
氧化后的褐藻多酚可作为蛋白质交联剂用于生产高品质鱼凝胶产品。在氧化环境中，褐藻多酚很容易被诱导形成醌类化合物，而邻醌已被证明是一种具有反应活性的亲电中间体，容易与蛋白质反应形成刚性分子交联网络。本研究的目的是探讨紫外线A（UVA）照射（1小时，15 W m）和不同浓度的海带褐藻多酚提取物（PTE）对草鱼肌原纤维蛋白（MP）凝胶特性的协同作用。
UVA处理和PTE协同作用对MP凝胶特性的改善效果优于单独使用PTE（P < 0.05）。单独使用PTE时，在MP浓度为625 mmol kg时，凝胶强度和蒸煮得率分别达到3.10±0.16 g cm和47.45±0.35%，而在相同PTE水平下加入UVA后，凝胶强度和蒸煮得率分别变为4.26±0.19 g cm和53.89±1.54%。（PTE + UVA处理的）凝胶三维网络结构比对照组（未处理）显示出更高的连通性和紧密性。
PTE和UVA的协同作用可有效诱导草鱼MP交联，从而提高MP凝胶质量。这些研究结果将为鱼类加工业生产高品质蛋白质凝胶产品提供一种新的技术方法。© 2020化学工业协会。
