Mi Hongbo, Yang Yingci, Tan Miaomiao, Li Jianrong, Li Xuepeng, Chen Jingxin
College of Food Science and Technology, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China.
J Sci Food Agric. 2025 Feb;105(3):1663-1671. doi: 10.1002/jsfa.13944. Epub 2024 Oct 15.
The impact of β-sitosterol+γ-oryzanol-based oleogels or peanut oil on the protein conformation and gel quality of Nemiperus virgatus surimi was evaluated.
A significant reduction in gel strength, texture parameters and water holding capacity (WHC) of surimi was found as oil concentration increased (P < 0.05). However, compared with peanut oil, the gel strength, hydrophobic interaction and disulfide bond content of surimi gel containing oleogels increased by 6.919%, 32.635% and 12.409%, respectively, when the oil concentration was 10 g kg. Both oleogels and peanut oil could enhance the whiteness of surimi gel. Oleogels induced the unfolding of surimi proteins, and promoted the conformational shift from α-helix to β-sheet structure. Furthermore, oleogels filled the gaps of protein networks to make the microstructure of surimi gel more compact and uniform, improving the WHC and reducing the cooking loss.
γ-Oryzanol+β-sitosterol-based oleogel alleviated the adverse influences of direct addition of peanut oil on the gel and textural properties of surimi products. © 2024 Society of Chemical Industry.
评估了基于β-谷甾醇+γ-谷维素的油凝胶或花生油对长蛇鲻鱼糜蛋白质构象和凝胶品质的影响。
随着油浓度的增加，鱼糜的凝胶强度、质地参数和持水能力（WHC）显著降低（P < 0.05）。然而，当油浓度为10 g/kg时，与花生油相比，含油凝胶的鱼糜凝胶的凝胶强度、疏水相互作用和二硫键含量分别提高了6.919%、32.635%和12.409%。油凝胶和花生油均可提高鱼糜凝胶的白度。油凝胶诱导鱼糜蛋白展开，并促进其构象从α-螺旋向β-折叠结构转变。此外，油凝胶填充了蛋白质网络的间隙，使鱼糜凝胶的微观结构更加致密和均匀，提高了持水能力并减少了蒸煮损失。
基于γ-谷维素+β-谷甾醇的油凝胶减轻了直接添加花生油对鱼糜制品凝胶和质地特性的不利影响。© 2024化学工业协会。
