Chen Xiangwen, Wang Jian, Yang Faming, Zhang Chenxue, Wu Hao, Zhu Junxiang, Li Ming
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; Key Laboratory of Special Food Processing (Co-construction by Ministry and Province), Ministry of Agriculture Rural Affairs, Qingdao Agricultural University, Qingdao 266109, China; Shandong Technology Innovation Center of Special Food, Qingdao 266109, China; Qingdao Special Food Research Institute, Qingdao 266109, China.
Int J Biol Macromol. 2024 Dec;283(Pt 1):137595. doi: 10.1016/j.ijbiomac.2024.137595. Epub 2024 Nov 13.
This study explores the impact of flavonols (kaempferol, quercetin, kaempferitrin, and isorhamnetin) on the gel properties of myosin derived from silver carp (Hypophthalmichthys molitrix). Before employing a two-stage heating process, myosin samples are pretreated with flavonols, which enhance the structural stability of myosin and aid in the dispersion of myosin molecules. These pretreatments prepare the samples for subsequent thermal processing, where flavonols facilitate myosin unfolding and enhance intermolecular aggregation, thereby improving gel strength. This process also transforms free water within the gel to bound water, significantly increasing the water-holding capacity. Both macroscopic and microscopic rheological analyses suggest that flavonols, particularly isorhamnetin, notably enhance the elasticity and viscosity of myosin during the gelation process. Further, microstructural examinations employing techniques such as small-angle X-ray scattering and micro-computed tomography demonstrate that samples treated with flavonols develop denser and more uniform gel networks. Analytical studies reveal that flavonols, especially methylated derivatives like isorhamnetin, effectively promote gelation through strengthening hydrophobic interactions, disulfide bonds, and ionic interactions among myosin molecules. This research underscores the potential of flavonols as natural additives to enhance the quality and functional properties of surimi products, thereby elevating the processing standards of aquatic products.
本研究探讨了黄酮醇（山奈酚、槲皮素、山奈苷和异鼠李素）对鲢鱼（Hypophthalmichthys molitrix）肌球蛋白凝胶特性的影响。在采用两段加热工艺之前，肌球蛋白样品用黄酮醇进行预处理，这增强了肌球蛋白的结构稳定性，并有助于肌球蛋白分子的分散。这些预处理为后续的热处理准备了样品，其中黄酮醇促进肌球蛋白展开并增强分子间聚集，从而提高凝胶强度。这个过程还将凝胶中的自由水转化为结合水，显著提高了保水能力。宏观和微观流变学分析均表明，黄酮醇，尤其是异鼠李素，在凝胶化过程中显著增强了肌球蛋白的弹性和粘度。此外，采用小角X射线散射和微计算机断层扫描等技术进行的微观结构检查表明，用黄酮醇处理的样品形成了更致密、更均匀的凝胶网络。分析研究表明，黄酮醇，尤其是异鼠李素等甲基化衍生物，通过加强肌球蛋白分子之间的疏水相互作用、二硫键和离子相互作用，有效地促进了凝胶化。本研究强调了黄酮醇作为天然添加剂提高鱼糜制品质量和功能特性的潜力，从而提升水产品的加工标准。
