洞察八角（Illicium verum Hook. f.）水不溶性膳食纤维对肌原纤维蛋白凝胶持水能力的作用机制。
Insight into the mechanism of water-insoluble dietary fiber from star anise (Illicium verum Hook. f.) on water-holding capacity of myofibrillar protein gels.
机构信息
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Laboratory for Agro-products Processing, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China; School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
出版信息
Food Chem. 2023 Oct 15;423:136348. doi: 10.1016/j.foodchem.2023.136348. Epub 2023 May 11.
This study aimed to determine the efficacy of star anise dietary fiber (SADF) in alleviating the oxidative damage of myofibrillar protein (MP) from the perspective of volatile components. SADF and SADF without essential oils (EOs) (NSADF) were added to oxidized MP. The addition of NSADF and SADF improved the water-holding capacity (WHC) and gel strength, with the 0.4% addition showing the highest values. Moreover, the WHC of MP from the SADF-treated group was significantly higher than that from the NSADF-treated group at the same dosage, suggesting that EOs in SADF improved the WHC through antioxidation. EOs in SADF prevented the attack of hydroxyl radicals on MP, increasing the β-sheet level and decreasing the random coil level, which was supported by the results of FT-IR, carbonyl content, and sulfhydryl content. Limonene and anisaldehyde present in EOs played an antioxidant role, and anisaldehyde could scavenge free radicals through demethoxylation.
本研究旨在从挥发性成分的角度确定八角膳食纤维（SADF）对肌原纤维蛋白（MP）氧化损伤的缓解效果。将 SADF 和不含精油（EOs）的 SADF（NSADF）添加到氧化的 MP 中。添加 NSADF 和 SADF 提高了持水力（WHC）和凝胶强度，添加 0.4%时达到最高值。此外，在相同剂量下，SADF 处理组的 MP 的 WHC 明显高于 NSADF 处理组，表明 SADF 中的 EOs 通过抗氧化作用提高了 WHC。SADF 中的 EOs 阻止了羟基自由基对 MP 的攻击，增加了β-折叠水平，降低了无规卷曲水平，这得到了傅里叶变换红外光谱（FT-IR）、羰基含量和巯基含量结果的支持。EOs 中的柠檬烯和大茴香醛发挥了抗氧化作用，大茴香醛可以通过脱甲氧基化清除自由基。
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