Zhang Zhongli, Xiong Zhouyi, Walayat Noman, Lorenzo Jose M, Nawaz Asad, Xiong Hanguo
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Fisheries Research Institute, Wuhan Academy of Agricultural Sciences, Wuhan 430207, China.
Foods. 2021 Aug 26;10(9):2007. doi: 10.3390/foods10092007.
This study focuses on the effect of the mixture (XO/EW) of xylooligosaccharides (XO) and egg white protein (EW) on the physicochemical properties, conformation, and gel-forming ability of myofibrillar proteins (MP) during multiple freeze-thaw (FT) cycles. In our methodology, MP samples added with EW, XO, or XO/EW mixture (1%, /) are prepared, and after multiple FT cycles, the XO or XO/EW-treated samples show significant ( < 0.05) inhibition on the decrease of sulfhydryl content and the increase of carbonyl content of MP. Compared with EW, XO or XO/EW could delay the increase of surface hydrophobicity and the decline of secondary and tertiary structural properties of MP, indicating that XO or XO/EW could more effectively increase the stability of MP conformation. Meanwhile, XO/EW could more effectively reduce the decrease of gel strength and gel water holding capacity, and the increase in the T relaxation time of MP gel, confirming that XO/EW could substantially improve the MP gel-forming ability. Analysis of intermolecular interaction force proves that, compared with EW, XO/EW could reduce the content decrease of ionic and hydrogen bonds in MP gel. Overall, XO/EW could improve the stability of MP functional properties over multiple FT cycles. This study provides a new perspective for the potential commercial application of EW as a low-calorie cryoprotectant in aquatic products.
本研究聚焦于低聚木糖（XO）与蛋清蛋白（EW）的混合物（XO/EW）在多次冻融（FT）循环过程中对肌原纤维蛋白（MP）的理化性质、构象及凝胶形成能力的影响。在我们的方法中，制备添加了EW、XO或XO/EW混合物（1%，/）的MP样品，经过多次FT循环后，经XO或XO/EW处理的样品对MP的巯基含量降低和羰基含量增加表现出显著（<0.05）抑制作用。与EW相比，XO或XO/EW能够延缓MP表面疏水性的增加以及二级和三级结构性质的下降，表明XO或XO/EW能够更有效地提高MP构象的稳定性。同时，XO/EW能够更有效地减少凝胶强度和凝胶持水能力的降低以及MP凝胶横向弛豫时间（T2）的增加，证实XO/EW能够显著提高MP的凝胶形成能力。分子间相互作用力分析证明，与EW相比，XO/EW能够减少MP凝胶中离子键和氢键的含量降低。总体而言，XO/EW能够在多次FT循环中提高MP功能性质的稳定性。本研究为EW作为低热量冷冻保护剂在水产品中的潜在商业应用提供了新的视角。
