Cen Kaiyue, Huang Caoxing, Yu Xi, Gao Chengcheng, Yang Yuling, Tang Xiaozhi, Feng Xiao
College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety/Key Laboratory of Grains and Oils Quality Control and Processing, Nanjing University of Finance and Economics, Nanjing 210023, China.
Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing 210037, China.
Food Chem. 2023 May 1;407:135139. doi: 10.1016/j.foodchem.2022.135139. Epub 2022 Dec 5.
In this work, the effects of different QPE addition on the freeze-thaw (F-T) stability of fish myofibrillar protein (MP) gels were revealed. During freezing process, QPE decreased the freezing point of MP gels and shortened the time to pass through the maximum-ice-crystal-formation zone. The occurrence of thermal hysteresis effect led to the formation of small ice crystals and alleviated the damage to MP gel network. The incorporation of 7.5% QPE also reduced the free water amount to 19.23% and improved the water holding capacity of MP gels. Furthermore, the incorporation of QPE decreased the carbonyl content of MP gels after F-T cycles and delayed the protein oxidation. Meanwhile, QPE addition maintained the stability of the tertiary structure of MP gels via stabilizing the microenvironment of tyrosine and tryptophan. Overall, QPE shows the potential as a new cryoprotectant to improve the F-T stability of MP gel products.
在本研究中，揭示了不同添加量的QPE对鱼肌原纤维蛋白（MP）凝胶冻融（F-T）稳定性的影响。在冷冻过程中，QPE降低了MP凝胶的冰点，并缩短了通过最大冰晶形成区的时间。热滞效应的出现导致形成小冰晶，并减轻了对MP凝胶网络的损伤。添加7.5%的QPE还将游离水量降低至19.23%，并提高了MP凝胶的持水能力。此外，添加QPE降低了F-T循环后MP凝胶的羰基含量，并延缓了蛋白质氧化。同时，添加QPE通过稳定酪氨酸和色氨酸的微环境来维持MP凝胶三级结构的稳定性。总体而言，QPE显示出作为一种新型冷冻保护剂来提高MP凝胶产品F-T稳定性的潜力。
