Wu Yiqiong, Zhao Honglei, Lv Yanan, Xu Yongxia, Yi Shumin, Li Xuepeng, Li Jianrong
College of Food Science and Engineering, Institute of Ocean Research, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China.
College of Food Science and Engineering, Institute of Ocean Research, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China.
Int J Biol Macromol. 2024 Dec;282(Pt 2):136833. doi: 10.1016/j.ijbiomac.2024.136833. Epub 2024 Oct 24.
This study aimed to improve the gel properties of emulsion gels prepared by physical complex of fish protein and polysaccharide. The effects of Konjac glucomannan (KGM) on the structure, emulsibility of Nemipterus virgatus myofibrillar protein (MP), and the gel properties of heat-induced MP emulsion gel were investigated. The results indicated KGM modification facilitated the unfolding of MP, exposing more tryptophan and hydrophobic groups, thereby improving the wettability and emulsifying activity of MP/KGM mixtures. The interactions between MP and KGM molecules were mainly non-covalent hydrogen bonding and hydrophobic interaction. The MP/KGM mixtures exhibited superior adsorption properties at the oil-water interface, particularly with 0.5 % KGM addition, thus forming small and evenly distributed oil droplets. Besides, the curves of viscosity, G' and G" of MP/KGM emulsions climbed continuously with the increased KGM concentration. The presence of KGM, especially the medium amount (0.5 %), was conducive to the translation of α-helix into β-sheet and the formation of more dense and ordered gel network structure, thereby enhancing the gel properties of MP/KGM emulsion gels.
本研究旨在改善通过鱼蛋白与多糖物理复合制备的乳液凝胶的凝胶特性。研究了魔芋葡甘聚糖（KGM）对金线鱼肌原纤维蛋白（MP）的结构、乳化性以及热诱导MP乳液凝胶的凝胶特性的影响。结果表明，KGM改性促进了MP的展开，暴露出更多色氨酸和疏水基团，从而提高了MP/KGM混合物的润湿性和乳化活性。MP与KGM分子之间的相互作用主要为非共价氢键和疏水相互作用。MP/KGM混合物在油水界面表现出优异的吸附性能，特别是添加0.5%KGM时，从而形成小且分布均匀的油滴。此外，MP/KGM乳液的粘度、G'和G"曲线随KGM浓度的增加而持续上升。KGM的存在，尤其是中等含量（0.5%），有利于α-螺旋向β-折叠的转变以及形成更致密、有序的凝胶网络结构，从而增强MP/KGM乳液凝胶的凝胶特性。
