Wang Zonghan, Li Deyang, Liu Xiaoyang, Zhang Min, Chu Pengfei, Zhu Beiwei, Liu Donghong, Zhou Dayong
National Engineering Research Center of Seafood, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
National Engineering Research Center of Seafood, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Food Chem. 2023 Aug 30;418:136034. doi: 10.1016/j.foodchem.2023.136034. Epub 2023 Mar 27.
Epigallocatechin-3-gallate (EGCG) exhibits excellent cross-linking effects of myofibrillar proteins, it is prone to self-aggregation, causing excessive cross-linking and moisture loss of gels, which limits its application as a food additive in surimi products. Here, through combination γ-cyclodextrin and EGCG into one inclusion complex, we achieved proper usage of EGCG in shrimp surimi products: elevating both water holding capability and texture properties (hardness, chewiness and resilience). Moreover, the mechanism behind excellent performance was elucidated: as texture modifiers, the complexes improved gel network integrity through intermolecular interactions and moderated disulfide bonds; and as water retainer agents, the complexes promoted transformation of nitrogen in proteins towards the form of protonated amino, facilitating the occurrence of hydration. Furthermore, the inclusion complexes brought a higher phenolic retention within products in contrast with direct addition of EGCG. This work may propose novel insights for the usage of polyphenols as additives in surimi-based products.
表没食子儿茶素-3-没食子酸酯（EGCG）对肌原纤维蛋白具有优异的交联作用，但它易于自聚集，导致凝胶过度交联和水分流失，这限制了其作为食品添加剂在鱼糜制品中的应用。在此，通过将γ-环糊精与EGCG形成一种包合物，我们实现了EGCG在虾鱼糜制品中的合理使用：提高了持水能力和质地特性（硬度、咀嚼性和弹性）。此外，还阐明了其优异性能背后的机制：作为质地改良剂，该包合物通过分子间相互作用和调节二硫键改善了凝胶网络的完整性；作为保水剂，该包合物促进蛋白质中的氮向质子化氨基形式转化，从而促进水合作用的发生。此外，与直接添加EGCG相比，该包合物在产品中具有更高的酚类保留率。这项工作可能为多酚类物质作为鱼糜基产品添加剂的使用提供新的见解。
