Du Yanyu, Lan Jiaojiao, Zhong Rongbin, Shi Feifei, Yang Qian, Liang Peng
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, China.
Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition, Fuzhou, China.
J Sci Food Agric. 2024 Feb;104(3):1347-1356. doi: 10.1002/jsfa.13029. Epub 2023 Oct 21.
The present study aimed to investigate the effects of large yellow croaker roe phospholipids (LYCRPLs) on the physical properties of surimi gels and to clarify their interaction mechanism with myofibrillar proteins (MPs) in terms of chemical forces and the spatial conformation.
LYCRPLs could improve the gel strength, textural properties, rheological properties and water-holding capacity of surimi gels. Moreover, the interaction mechanism between LYCRPLs with MPs was revealed through intermolecular forces, Fourier transform infrared spectroscopy and ultraviolet visible absorption spectroscopy. The findings demonstrated that LYCRPLs enhanced the surface hydrophobicity and particle size of MPs, facilitating expansion and cross-linking of MPs.
These results provide a theoretical basis for improving the characteristics of surimi gels and thus facilitate the application of LYCRPLs in the aquatic food industry. © 2023 Society of Chemical Industry.
本研究旨在探究大黄鱼鱼籽磷脂（LYCRPLs）对鱼糜凝胶物理性质的影响，并从化学作用力和空间构象方面阐明其与肌原纤维蛋白（MPs）的相互作用机制。
LYCRPLs可改善鱼糜凝胶的凝胶强度、质地特性、流变学特性和持水能力。此外，通过分子间作用力、傅里叶变换红外光谱和紫外可见吸收光谱揭示了LYCRPLs与MPs之间的相互作用机制。研究结果表明，LYCRPLs增强了MPs的表面疏水性和粒径，促进了MPs的膨胀和交联。
这些结果为改善鱼糜凝胶特性提供了理论依据，从而有助于LYCRPLs在水产食品工业中的应用。© 2023化学工业协会。
