School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China.
School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; National Engineering Research Center of Seafood, Dalian 116034, China.
Food Chem. 2021 Jul 30;351:129344. doi: 10.1016/j.foodchem.2021.129344. Epub 2021 Feb 20.
Protein oxidation is considered as an important factor affecting the texture quality of surimi. In this work, the myofibrillar protein (MP) from shrimp (Penaeus vannamei) was subjected to a hydroxyl radical generating system at various concentrations of HO, to simulate the oxidative environment during surimi processing. After the hydroxyl radical oxidation, it was found that the carbonyl content, surface hydrophobicity, and MP aggregation increased. Meanwhile, the a-helix decreased, but β-sheet increased after oxidation. The moderate oxidation led to a dense network microstructure, increased water holding capacity (WHC) and decreased water mobility, which ultimately enhanced textural (hardness and springiness increased by 0.51- and 0.06-fold, respectively) and rheological properties of MP gel (MPG). However, excessive oxidation could reduce the mechanical properties of MPG. The microstructure, WHC and water distribution played a key role in the mechanical properties of MPG. This study can provide a theoretical basis for processing of shrimp surimi products.
蛋白质氧化被认为是影响鱼糜制品质地品质的一个重要因素。在这项工作中，采用羟自由基生成体系对虾（凡纳滨对虾）肌原纤维蛋白（MP）进行处理，以模拟鱼糜加工过程中的氧化环境。羟自由基氧化后，发现羰基含量、表面疏水性和 MP 聚集增加。同时，氧化后α-螺旋减少，β-折叠增加。适度氧化导致致密的网络微观结构，增加了持水能力（WHC），降低了水的流动性，最终提高了 MP 凝胶的质地（硬度和弹性分别增加了 0.51 倍和 0.06 倍）和流变性能。然而，过度氧化会降低 MPG 的机械性能。微观结构、WHC 和水分分布对 MPG 的机械性能起着关键作用。本研究可为虾类鱼糜制品的加工提供理论依据。
