Li Shuang, Lin Songyi, Jiang Pengfei, Bao Zhijie, He Xueqing, Sun Na
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian, PR China.
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, PR China.
J Sci Food Agric. 2023 Jan 30;103(2):524-533. doi: 10.1002/jsfa.12163. Epub 2022 Aug 20.
The contribution and mechanism of κ-/ι-carrageenan (CG) with different hydration characteristics on the gelling properties of shrimp myofibrillar protein (MP) gelation was studied.
The gel strength, water-holding capacity and viscoelastic properties of MP gels were significantly enhanced by 1.0% κ-/ι-CG (P < 0.05), but the microstructure showed that excessive carrageenan caused fragmentation of the gel network and a corresponding decrease in gel properties. Compared to MP-ιCG, MP-κCG showed larger breaking force and shorter breaking distance, thus enhancing the hardness and brittleness of the gel, which might be ascribed to a reinforced network skeleton and a tighter binding of κCG-myosin. However, MP-ιCG stabilized more moisture in the gel network, thereby improving the tenderness of the gel, which might be related to the electrostatic repulsion observed between the sulfate groups of ιCG and the myosin observed by molecular docking. In addition, the β-sheet content and intermolecular interactions might be positively correlated with gel properties.
In this study, a composite gel system was constructed based on the interaction of MP and CG. The quality differences of two kinds of CG-MP gels were clarified, which will provide guidance for the application of different kinds of carrageenan and the development of recombinant meat products with specific quality. © 2022 Society of Chemical Industry.
研究了具有不同水化特性的κ-/ι-卡拉胶（CG）对虾肌原纤维蛋白（MP）凝胶化凝胶特性的贡献及作用机制。
1.0%的κ-/ι-CG显著提高了MP凝胶的凝胶强度、持水能力和粘弹性（P < 0.05），但微观结构表明，过量的卡拉胶会导致凝胶网络破碎，凝胶特性相应降低。与MP-ιCG相比，MP-κCG表现出更大的断裂力和更短的断裂距离，从而增强了凝胶的硬度和脆性，这可能归因于强化的网络骨架和κCG-肌球蛋白更紧密的结合。然而，MP-ιCG在凝胶网络中稳定了更多的水分，从而改善了凝胶的嫩度，这可能与分子对接观察到的ιCG硫酸基团和肌球蛋白之间的静电排斥有关。此外，β-折叠含量和分子间相互作用可能与凝胶特性呈正相关。
本研究基于MP和CG的相互作用构建了复合凝胶体系。阐明了两种CG-MP凝胶的品质差异，这将为不同种类卡拉胶的应用以及具有特定品质的重组肉制品的开发提供指导。© 2022化学工业协会。
