用大豆分离蛋白稳定皮克林乳状液改善处女鳝肌球蛋白凝胶的凝胶性能

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-27 DOI:10.1016/j.foodchem.2025.143610

Shouyu Feng , Cikun Liu , Yanwei Liu , Shumin Yi , Jianrong Li , Bin Zhang , Xuepeng Li

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引用次数: 0

摘要

本研究考察了加入不同剂量（0 % -10 %）的大豆分离蛋白稳定皮pickering乳剂（SPE）对Nemipterus virgatus肌球蛋白凝胶的流变学行为、凝胶特性、分子间相互作用、微观结构和消化特性的影响。添加2.5 % -7.5 % SPE显著改善了肌球蛋白溶胶的流变学行为和肌球蛋白凝胶的强度（p <； 0.05）。凝胶强度的提高是由于SPE和肌球蛋白之间的共价相互作用，从而形成了更致密的网络结构。根据拉曼光谱，SPE促进了肌球蛋白二级结构的改变，并促进了二硫键从分子内到分子间的转变。此外，固相萃取提高了消化凝胶产物中小分子活性肽的含量，从而增强了其抗氧化活性。综上所述，SPE是一种很有前途的食品加工助剂，可以提高肌球蛋白凝胶的性能，开发出高质量的乳状鱼糜凝胶产品。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Improving the gel properties of Nemipterus virgatus myosin gel using soy protein isolate-stabilized Pickering emulsion

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Improving the gel properties of Nemipterus virgatus myosin gel using soy protein isolate-stabilized Pickering emulsion

The study investigated the effects of incorporating varying doses (0 %–10 %) of soy protein isolate-stabilized Pickering emulsion (SPE) on the rheological behavior, gel properties, intermolecular interactions, microstructure, and digestive properties of Nemipterus virgatus myosin gels. Adding 2.5 %–7.5 % SPE significantly improved the rheological behavior of the myosin sols and the strength of the myosin gel (p < 0.05). This improvement in gel strength was attributable to covalent interactions between SPE and myosin, which resulted in the formation of a denser network structure. According to Raman spectroscopy, SPE promoted alterations in myosin's secondary structure and facilitated the transition of disulfide bonds from intramolecular to intermolecular. Additionally, SPE elevated the content of small molecular active peptides in digested gel products, thus enhancing their antioxidant activity. In summary, SPE is a promising food processing aid for enhancing myosin gel properties and developing emulsion surimi gel products of improved quality.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.