Wang Wei, Yan Lijuan, Yi Shumin
National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and Engineering, Bohai University, Jinzhou 121013, China.
Foods. 2024 Oct 10;13(20):3220. doi: 10.3390/foods13203220.
How to improve the gel properties of protein has become a research focus in the field of seafood processing. In this paper, a fucoidan (FU)-vegetable oil emulsion was prepared, and the mechanism behind the effect of emulsion on protein conformation and the heat-induced gel properties was studied. The results revealed that the FU-vegetable oil complex caused the aggregation and cross-linking of myosin, as well as increased the surface hydrophobicity and total sulfhydryl content of myosin. In addition, the addition of the compound (0.3% FU and 1% vegetable oil) significantly improved the gel strength, hardness, chewiness, and water-holding capacity of the myosin gel ( < 0.05). In particular, when the addition of camellia oil was 1%, the gel strength, hardness, chewiness, and water-holding capacity had the highest values of 612.47 g.mm, 406.80 g, 252.75 g, and 53.56%, respectively. Simultaneously, the emulsion (0.3% FU-1% vegetable oil) enhanced the hydrogen bonds and hydrophobic interaction of the myosin gels. The image of the microstructure showed that the emulsion with 0.3% FU-1% vegetable oil improved the formation of the stable three-dimensional network structure. In summary, the FU-vegetable oil complex can promote unfolding of the protein structure and improve the gel properties of myosin, thus providing a theoretical basis for the development of functional surimi products.
如何改善蛋白质的凝胶特性已成为海产品加工领域的一个研究热点。本文制备了一种岩藻聚糖（FU）-植物油乳液，并研究了该乳液对蛋白质构象及热诱导凝胶特性影响的作用机制。结果表明，FU-植物油复合物导致肌球蛋白聚集和交联，同时增加了肌球蛋白的表面疏水性和总巯基含量。此外，添加该复合物（0.3%FU和1%植物油）显著提高了肌球蛋白凝胶的凝胶强度、硬度、咀嚼性和持水能力（P<0.05）。特别是当山茶油添加量为1%时，凝胶强度、硬度、咀嚼性和持水能力分别达到最高值612.47 g·mm、406.80 g、252.75 g和53.56%。同时，该乳液（0.3%FU-1%植物油）增强了肌球蛋白凝胶中的氢键和疏水相互作用。微观结构图像显示，含0.3%FU-1%植物油的乳液改善了稳定三维网络结构的形成。综上所述，FU-植物油复合物可促进蛋白质结构的展开并改善肌球蛋白的凝胶特性，从而为功能性鱼糜制品的开发提供理论依据。
