State Key Laboratory of Food Science and Resources, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China.
State Key Laboratory of Food Science and Resources, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Ave, Wuxi, Jiangsu 214122, China.
Food Chem. 2024 Dec 15;461:140824. doi: 10.1016/j.foodchem.2024.140824. Epub 2024 Aug 10.
Frozen surimi sol incline to protein oxidation, but the quality control strategies based on oxidation remain limited. Hence, the antioxidant and cryoprotective effects of γ-polyglutamic acid (γ-PGA) on freeze-thawed salt-dissolved myofibrillar protein (MP) sol were investigated. Results showed that γ-PGA could effectively regulate protein oxidation of MP sol during freeze-thawing with lower carbonyl contents and less oxidative cross-linking. Meanwhile, γ-PGA primely maintained sol protein structures, showing reduction of 15.28% of salt soluble protein contents at γ-PGA addition of 0.04% under unoxidized condition. Additionally, compared to the control group without oxidation treatment, cooking loss of heat-induced gel with 0.04% γ-PGA decreased by 47.19%, while gel strength obviously increased by 57.22% respectively. Overall, moderate γ-PGA addition (0.04%) could inhibit protein oxidation of sol, further improving frozen stability of sol through hydrogen bonds and hydrophobic interaction, but excessive γ-PGA was adverse to sol quality due to severe cross-linking between γ-PGA and MP.
冷冻鱼糜溶胶容易发生蛋白质氧化，但基于氧化的质量控制策略仍然有限。因此，研究了γ-聚谷氨酸（γ-PGA）对冻融盐溶肌原纤维蛋白（MP）溶胶的抗氧化和抗冷冻保护作用。结果表明，γ-PGA 可以在冻融过程中有效调节 MP 溶胶的蛋白质氧化，其羰基含量较低，氧化交联较少。同时，γ-PGA 可以很好地保持溶胶蛋白质结构，在未氧化条件下，添加 0.04%的γ-PGA 可以使盐溶性蛋白含量减少 15.28%。此外，与未经氧化处理的对照组相比，添加 0.04%γ-PGA 的热诱导凝胶的蒸煮损失降低了 47.19%，凝胶强度则明显增加了 57.22%。总的来说，适量添加（0.04%）γ-PGA 可以抑制溶胶的蛋白质氧化，通过氢键和疏水相互作用进一步提高溶胶的冷冻稳定性，但过量的 γ-PGA 由于γ-PGA 与 MP 之间的严重交联，不利于溶胶的质量。
