State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China.
Fujian Provincial Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Xiamen, China.
J Sci Food Agric. 2021 Aug 30;101(11):4498-4505. doi: 10.1002/jsfa.11090. Epub 2021 Feb 5.
Recently, fatty fish have been utilized as a potential approach for the fabrication of surimi products, with the yield of fatty fish surimi being > 10 000 tons in 2019. However, the gelling properties of catfish surimi can be influenced by intermuscular lipid. Lipase could effectively enhance the gel quality of catfish surimi gels, although the chemical forces involved in gel formation and alteration in lipid and protein oxidation status are not well understood. The present study investigated the gelation-enhancing effects of lipase on catfish surimi based on changes in chemical oxidation interactions.
The addition of 7.5 g kg lipase significantly increased the hydrophobic interactions and disulfide bond contents, both of which facilitated gel formation, in surimi gels. The 2-thiobarbituric acid reactive substance and carbonyl concentrations demonstrated that lipase promoted lipid and protein oxidations. Furthermore, an appropriate dose of malondialdehyde accelerated protein oxidation, thereby resulting in the covalent cross-linking of proteins. Consequently, the gel strength increased from 55.72 to 127.71 g × cm with lipase contents of up to 7.5 g kg , and strong chemical cross-linking and a compact network were observed via sodium dodecyl sulfate polyacrylamide gel electrophoresis and scanning electron microscopy. However, excessive oxidation led to the degeneration of the gel matrix. A schematic mechanism, mainly based on the chemical changes, is proposed.
The present study revealed the gelation mechanism of catfish surimi gels with lipase, and suggested that lipase treatments may be an effective approach for improving the textural properties of fatty fish surimi gels. © 2021 Society of Chemical Industry.
近年来，高脂肪鱼类已被用作生产鱼糜制品的潜在方法，2019 年高脂肪鱼类鱼糜的产量超过 10000 吨。然而，鲶鱼鱼糜的凝胶性能可能会受到肌肉间脂肪的影响。脂肪酶可以有效地提高鲶鱼鱼糜凝胶的凝胶质量，尽管凝胶形成和脂质及蛋白质氧化状态变化涉及的化学力还不太清楚。本研究基于化学氧化相互作用的变化，研究了脂肪酶对鲶鱼鱼糜凝胶增强作用。
添加 7.5 g/kg 的脂肪酶可显著增加疏水性相互作用和二硫键含量，这两者都有利于鱼糜凝胶的形成。2-硫代巴比妥酸反应物和羰基浓度表明，脂肪酶促进了脂质和蛋白质的氧化。此外，适量的丙二醛加速了蛋白质的氧化，从而导致蛋白质的共价交联。因此，随着脂肪酶含量从 0 增加到 7.5 g/kg，凝胶强度从 55.72 增加到 127.71 g×cm，通过十二烷基硫酸钠聚丙烯酰胺凝胶电泳和扫描电子显微镜观察到了蛋白质的强化学交联和紧密网络。然而，过度氧化导致凝胶基质退化。提出了一个主要基于化学变化的示意图机制。
本研究揭示了脂肪酶对鲶鱼鱼糜凝胶的凝胶化机制，并表明脂肪酶处理可能是改善高脂肪鱼类鱼糜凝胶质构特性的有效方法。 © 2021 英国化学学会。
