NaCl-thermal synergy mediates structural transitions in hsian-tsao polysaccharide-myosin complexes to influence flavor-binding selectivity.

IF 8.2 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-08-07 eCollection Date: 2025-07-01 DOI:10.1016/j.fochx.2025.102882

Gaigai Niu, Xinyi Zhou, Gang You, Xiaoling Liu

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引用次数: 0

Abstract

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.

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nacl -热协同作用介导仙草多糖-肌球蛋白复合物的结构转变，影响风味结合的选择性。

仙草多糖（HTP）具有良好的凝胶增强和生物活性，可改善鱼糜品质。本研究阐明了NaCl浓度（0.2-1.0 mol/L）和加热方案（设置：40°C/30 min；两步加热：40°C/30 min + 90°C/20 min）如何调节htp -肌凝蛋白络合及其与异味（1-辛烯-3-醇、己醛、庚醛、壬醛）的选择性结合。htp -肌凝蛋白体系发生结合相分离，随着NaCl浓度的增加，肌凝蛋白由聚集向溶解转变。环境通过静电疏水相互作用促进htp -肌球蛋白络合。在0.6 mol/L NaCl处理下，HTP降低了肌球蛋白的聚集（降低了26.24%），增加了巯基（0.4 mol/L NaCl处理下，降低了17.02%）。α-螺旋到-β-薄片的转变降低了醛结合的亲和力，但增强了1-辛烯-3-醇的结合。两步加热促进疏水交联，提高浊度，降低风味结合17.44% ~ 48.75%。高NaCl（≥0.8 mol/L）诱导静电屏蔽，加速风味释放。PCA将α-螺旋损失与醇释放和β-片/巯基含量与醛保留联系起来，提出了优化鱼糜质构风味的nacl -热策略。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.