School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province 212013, China.
Department of Food Science, University of Massachusetts Amherst, Amherst, MA 01003, USA.
Food Chem. 2022 Oct 15;391:133184. doi: 10.1016/j.foodchem.2022.133184. Epub 2022 May 13.
The reduction of the salt content of foods is of interest for health reasons. The present study showed that low-salt surimi gels could be produced using a combination of l-arginine (Arg) and transglutaminase (TGase) under microwave (MW) irradiation. The low-salt surimi gels produced by MW had similar physicochemical properties as regular-salt surimi gels produced by conventional two-stage water bath heating. Compared to low-salt surimi gels containing TGase alone, Arg increased the water holding capacity and gel strength (P < 0.05) and promoted the formation of a more homogeneous and compact three-dimensional gel network. As a result, there was a significant increase in the proportion of immobilized water and decrease in the proportion of free water (P < 0.05). The nature of the binding sites between Arg and myosin heavy chain was predicted using the molecular docking simulations analysis. These results may be useful for the development of low-salt surimi products.
出于健康原因，减少食物中的盐含量很有意义。本研究表明，使用 l-精氨酸（Arg）和转谷氨酰胺酶（TGase）的组合，并在微波（MW）辐射下，可以生产低盐含量的鱼糜凝胶。MW 生产的低盐鱼糜凝胶具有与常规两阶段水浴加热生产的常规盐鱼糜凝胶相似的物理化学性质。与仅含有 TGase 的低盐鱼糜凝胶相比，Arg 提高了持水能力和凝胶强度（P<0.05），并促进了更均匀和致密的三维凝胶网络的形成。因此，固定水的比例显著增加，而自由水的比例降低（P<0.05）。使用分子对接模拟分析预测了 Arg 和肌球蛋白重链之间的结合位点的性质。这些结果可能对低盐鱼糜产品的开发有用。
