Liang Qianqian, Jiang Xin, Wang Dajun, Zhang Shumin, Hua Qifei, Shi Wenzheng
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.
Yantai Haiyu Foodstuffs Co., Ltd., Yantai 264000, China.
Food Chem. 2025 Jun 25;491:145314. doi: 10.1016/j.foodchem.2025.145314.
The effects of myofibril-bound serine protease (MBSP) inhibitors screened by molecular docking on the activity of crude MBSP (cMBSP), the thermal degradation of myofibrillar protein (MP), and the surimi gel properties were explored in this study. The results implied that five flavor enhancers screened by molecular docking had certain inhibitory effects on cMBSP activity, and could delay the degradation of MP at 55 °C. Meanwhile, the gel strength, hardness and springiness of flavor enhancers groups were improved. And the flavor enhancer groups showed a more orderly three-dimensional network structure. Moreover, saltiness and umami of surimi gel were enhanced after adding flavor enhancers, and phloretin (PR) significantly reduced the intensity of the odor attributes of surimi gel. These results indicated that all these flavor enhancers could be used as MBSP inhibitors to improve the quality of surimi gels, and the effect of PR was relatively good.
本研究探讨了通过分子对接筛选出的肌原纤维结合丝氨酸蛋白酶（MBSP）抑制剂对粗制MBSP（cMBSP）活性、肌原纤维蛋白（MP）热降解以及鱼糜凝胶特性的影响。结果表明，通过分子对接筛选出的5种风味增强剂对cMBSP活性有一定的抑制作用，且能延缓55℃下MP的降解。同时，风味增强剂组的凝胶强度、硬度和弹性均有所提高。并且风味增强剂组呈现出更有序的三维网络结构。此外，添加风味增强剂后鱼糜凝胶的咸味和鲜味增强，而根皮素（PR）显著降低了鱼糜凝胶的气味属性强度。这些结果表明，所有这些风味增强剂都可作为MBSP抑制剂来提高鱼糜凝胶的品质，且PR的效果相对较好。
