Effect of pomegranate peel polysaccharides on gelation properties and freeze-thaw stability of grass carp surimi and mechanism

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-08-04 DOI:10.1016/j.foodhyd.2025.111828

Wenjie Wang, Chenjing Sun, Lulu Chu, Zhihan Dai, Mengna Zhao, Jie Zheng, Aijun Hu

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引用次数: 0

Abstract

Ice recrystallization during freeze-thaw cycles deteriorates the texture of grass carp mince, while overreliance on synthetic cryoprotectants raises health concerns. However, current research still faces the dual limitations of insufficient natural cryoprotectant alternatives and limited understanding of polysaccharide protein interaction mechanisms. This study investigated pomegranate peel polysaccharides (PPPs) selected for their high uronic acid content and cryoprotective potential. Two structurally different PPPs (PPP-1 and PPP-2) were isolated and purified, both polysaccharides significantly influenced the gelation properties and freeze-thaw stability of grass carp surimi. Gel strength of PPP-2 was increased by 182.6 %, and the water holding capacity was increased by 12.8 % compared to untreated controls, outperforming PPP-1. This was primarily due to the high content of uronic acids (38.7 %) in PPP-2, which provided abundant carboxyl and hydroxyl groups that formed a more stable gel with surimi. Low-field nuclear magnetic resonance analysis revealed that freeze-thaw cycles causing changes in immobilized water (T22) and free water (T23) peaks, affecting water migration and redistribution. The addition of PPP-2 significantly alleviated these issues. Molecular interaction studies indicated that hydrogen bonding was the key force influencing the gel stability before and after freeze-thaw cycles. Molecular dynamics simulations revealed that the surimi structure underwent denaturation and reorganization during gel formation. The incorporation of polysaccharides facilitated the development of a denser and more regular three-dimensional network structure, primarily through the formation of additional hydrogen bonds. These findings offer insights and actionable strategies for enhancing the processing and storage of aquatic products, particularly in surimi applications.

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石榴皮多糖对草鱼鱼糜凝胶性和冻融稳定性的影响及机理

在冻融循环过程中，冰的再结晶会使草鱼肉糜的质地恶化，而过度依赖合成冷冻保护剂会引起健康问题。然而，目前的研究仍然面临着天然冷冻保护剂替代品不足和对多糖蛋白相互作用机制了解有限的双重限制。研究了石榴皮多糖（PPPs）的高糖醛酸含量和低温保护潜力。分离纯化了两种结构不同的PPPs (PPP-1和PPP-2)，这两种多糖对草鱼鱼糜的凝胶性质和冻融稳定性均有显著影响。与未处理的对照相比，PPP-2的凝胶强度提高了182.6%，持水量提高了12.8%，优于PPP-1。这主要是由于PPP-2中尿素醛酸含量高（38.7%），提供了丰富的羧基和羟基，与鱼糜形成了更稳定的凝胶。低场核磁共振分析表明，冻融循环引起固定水（T22）和自由水（T23）峰的变化，影响水分的迁移和再分配。PPP-2的加入显著缓解了这些问题。分子相互作用研究表明，氢键是影响冻融循环前后凝胶稳定性的关键力量。分子动力学模拟表明，鱼糜结构在凝胶形成过程中经历了变性和重组。多糖的加入主要通过形成额外的氢键促进了更密集和更规则的三维网络结构的发展。这些发现为加强水产品的加工和储存，特别是鱼糜的应用提供了见解和可行的策略。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.