Niu Gaigai, Zhou Xinyi, You Gang, Liu Xiaoling
College of Food Engineering, Guangxi Zhuang Autonomous Region Engineering Research Center of Marine Food Nutrition and Processing Technology Innovation, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Beibu Gulf University, Qinzhou 535011, China.
College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
Food Chem X. 2025 Aug 7;29:102882. doi: 10.1016/j.fochx.2025.102882. eCollection 2025 Jul.
Hsian-tsao polysaccharide (HTP) with preferable gel-enhancing and bioactive properties improved surimi quality. This study elucidated how NaCl concentration (0.2-1.0 mol/L) and heating protocols (setting: 40 °C/30 min; two-step heating: 40 °C/30 min + 90 °C/20 min) modulated HTP-myosin complexation and its selective binding to off-flavors (1-octen-3-ol, hexanal, heptanal, nonanal). Associative phase separation occurred in HTP-myosin systems, while myosin transitioned from aggregation to dissolution with increasing NaCl concentration. Setting facilitated HTP-myosin complexation via electrostatic-hydrophobic interactions. HTP reduced myosin aggregation (26.24 % reduction in particle size at 0.6 mol/L NaCl) and increased sulfhydryl groups (17.02 % at 0.4 mol/L NaCl). The α-helix-to-β-sheet transitions reduced aldehyde-binding affinity but enhanced 1-octen-3-ol binding. Two-step heating promoted hydrophobic crosslinking, elevating turbidity and reducing flavor binding by 17.44 %-48.75 %. High NaCl (≥0.8 mol/L) induced electrostatic shielding, accelerating flavor release. PCA linked α-helix loss to alcohol release and β-sheet/sulfhydryl content to aldehyde retention, proposing NaCl-thermal strategies for surimi texture-flavor optimization.
具有良好凝胶增强和生物活性的仙草多糖（HTP）改善了鱼糜品质。本研究阐明了NaCl浓度（0.2 - 1.0 mol/L）和加热方式（定型：40℃/30分钟；两步加热：40℃/30分钟 + 90℃/20分钟）如何调节HTP - 肌球蛋白的复合作用及其与异味物质（1 - 辛烯 - 3 - 醇、己醛、庚醛、壬醛）的选择性结合。HTP - 肌球蛋白体系中发生了缔合相分离，而随着NaCl浓度增加，肌球蛋白从聚集转变为溶解。定型通过静电 - 疏水相互作用促进了HTP - 肌球蛋白的复合。HTP减少了肌球蛋白聚集（在0.6 mol/L NaCl时粒径降低26.24%）并增加了巯基含量（在0.4 mol/L NaCl时增加17.02%）。α - 螺旋向β - 折叠的转变降低了醛类结合亲和力，但增强了1 - 辛烯 - 3 - 醇的结合。两步加热促进了疏水交联，提高了浊度并使风味结合减少了17.44% - 48.75%。高浓度NaCl（≥0.8 mol/L）引起静电屏蔽，加速了风味释放。主成分分析将α - 螺旋的损失与醇类释放联系起来，将β - 折叠/巯基含量与醛类保留联系起来，提出了用于鱼糜质地 - 风味优化的NaCl - 热策略。
