Guo Yicheng, Ming Yu, Dong Xiufang, Nakamura Yoshimasa, Dong Xiuping, Qi Hang
SKL of Marine Food Processing & Safety Control, National Engineering Research Centre of Seafood, Collaborative Innovation Centre of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
School of Public Health, Dali University, Dali 671000, China.
Food Chem. 2025 Apr 1;470:142710. doi: 10.1016/j.foodchem.2024.142710. Epub 2024 Dec 31.
Heat treatment is the most common processing method in Apostichopus japonicus (A. japonicus) processing. However, improper heat treatment can lead to the degradation of protein. In an effort to mitigate this occurrence, we looked into how the protein in the body wall of A. japonicus (AJBWP) was affected by polyphenol oxidase (PPO)-mediated (-)-epigallocatechin gallate (EGCG). The results showed that polyphenol oxidase-mediated EGCG induced protein aggregation. Meanwhile, the antioxidant and thermal stability of the protein were enhanced, and the digestive properties of the protein were inhibited. Protein structure studies have shown that polyphenol oxidase mediated EGCG changes the secondary and tertiary structure of proteins and can maintain the microstructure of proteins after heat treatment. In conclusion, polyphenol oxidase-mediated EGCG was a way to improve the thermal stability of body wall proteins and alleviate the thermal degradation of proteins in A. japonicus.
热处理是刺参加工中最常见的加工方法。然而，不当的热处理会导致蛋白质降解。为了减轻这种情况的发生，我们研究了刺参体壁蛋白（AJBWP）如何受到多酚氧化酶（PPO）介导的（-）-表没食子儿茶素没食子酸酯（EGCG）的影响。结果表明，多酚氧化酶介导的EGCG诱导了蛋白质聚集。同时，蛋白质的抗氧化性和热稳定性增强，蛋白质的消化特性受到抑制。蛋白质结构研究表明，多酚氧化酶介导的EGCG改变了蛋白质的二级和三级结构，并能在热处理后维持蛋白质的微观结构。总之，多酚氧化酶介导的EGCG是提高刺参体壁蛋白热稳定性并减轻其蛋白质热降解的一种方法。
