National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, National and Local United Engineering Lab of Marine Functional Food, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Technology, Bohai University, Jinzhou, China.
J Food Sci. 2022 Sep;87(9):3900-3912. doi: 10.1111/1750-3841.16255. Epub 2022 Jul 27.
In the present study, egg white protein (EWP) and myofibrillar protein (MP) were mixed in different ratios (0/100, 10/90, 20/80, 30/70, 40/60, 50/50, 100/0 for EWP/MP) and subjected to unheated, preheated (40°C/30 min), two-step heated (40°C/30 min, 90°C/20 min), and one-step heated (90°C/20 min) treatments to study the thermal aggregation of the two proteins. Their aggregation behavior was characterized by turbidity, active sulfhydryl, degree of protein cross-linking, protein characteristic spectra, and microscopic morphology. The results indicated that for the mixed protein system composed of EWP and MP, the mixed protein aggregation volume was larger and regular at an EWP/MP of 30/70, when the degree of cross-linking was best. When the ratio of EWP/MP was 50/50, the aggregate-protein interaction was dominant, and the excess EWP acted as a barrier to cross-linking and wrapped around the surface of the aggregates to form larger aggregates. Comparing the two-step heated and one-step heated conditions, the former is superior. PRACTICAL APPLICATION: The combination of egg white protein and myofibrillar protein can provide a theoretical reference for the protein content in surimi products, and moderate addition has an enhancing effect on surimi protein cross-linking and promotes gel formation. Excessive addition will form aggregates outside the egg white protein wrapping phenomenon, and the quality of surimi gel products will be affected.
在本研究中，蛋清蛋白（EWP）和肌原纤维蛋白（MP）以不同比例（0/100、10/90、20/80、30/70、40/60、50/50、100/0 的 EWP/MP）混合，并进行未经加热、预加热（40°C/30min）、两步加热（40°C/30min，90°C/20min）和一步加热（90°C/20min）处理，以研究两种蛋白质的热聚集。通过浊度、活性巯基、蛋白质交联程度、蛋白质特征光谱和微观形态来表征其聚集行为。结果表明，对于由 EWP 和 MP 组成的混合蛋白体系，当 EWP/MP 为 30/70 时，混合蛋白聚集体积更大且更规则，交联程度最佳。当 EWP/MP 为 50/50 时，聚集-蛋白相互作用占主导地位，过量的 EWP 作为交联的障碍并包裹在聚集物的表面，形成更大的聚集物。比较两步加热和一步加热条件，前者更优。实际应用：蛋清蛋白和肌原纤维蛋白的组合可以为鱼糜制品中的蛋白质含量提供理论参考，适量添加对鱼糜蛋白交联有增强作用，并促进凝胶形成。过量添加会形成蛋白包裹现象之外的聚集物，影响鱼糜凝胶制品的质量。
