改良大米蛋白的掺入改善了草鱼肌原纤维蛋白的凝胶质量：植酸钠介导的磷酸化

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-06-06 DOI:10.1016/j.foodchem.2025.145074

Jinyu Chen , Jingjing Yang , Zhirui Ji , Jiashu Wan , Dan Meng , Zijian Wu

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引用次数: 0

摘要

本研究探讨了植酸钠介导的磷酸化对水稻蛋白（RP）结构和功能特性的影响及其对草鱼肌原纤维蛋白凝胶品质的影响。植酸钠剂量依赖性（0.025 % -0.4 %）增加了RP的电负性和表面疏水性，减小了RP的粒径和固有荧光。这些变化使RP的溶解度从10 %提高到63 % -78 %，并增强了其流变性能。31P NMR、FT-IR、XRD、SEM和HPLC-ESI-MS/MS证实磷酸基通过C-O-P键与RP结合。磷酸化RP（2 %和4 %）的掺入显著提高了草鱼肌原纤维蛋白的凝胶性能，最终G′、凝胶强度和持水量分别提高了2.9 ~ 12.8倍、1.3 ~ 1.6倍和33 % ~ 44 %。上述结果表明，磷酸化RP对改善鱼糜制品的凝胶质量具有重要作用。这可能为开发更健康和蛋白质强化的鱼糜配方开辟新的机会。

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Incorporation of modified rice protein improves gel quality of grass carp myofibrillar proteins: An insight into sodium phytate-mediated phosphorylation

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Incorporation of modified rice protein improves gel quality of grass carp myofibrillar proteins: An insight into sodium phytate-mediated phosphorylation

This study investigated the impact of sodium phytate-mediated phosphorylation on structure and functional properties of rice protein (RP) and its influence on gel quality of grass carp myofibrillar proteins. Sodium phytate dose-dependently (0.025 %–0.4 %) increased electronegativity and surface hydrophobicity of RP and reduced its particle size and intrinsic fluorescence. These changes increased the solubility of RP from 10 % to 63 %–78 % and enhanced its rheological properties. ³¹P NMR, FT-IR, XRD, SEM and HPLC-ESI-MS/MS confirmed that phosphate groups were bound to RP through C–O–P bonds. Incorporation of phosphorylated RP (2 % and 4 %) markedly improved the gel properties of grass carp myofibrillar proteins, with the final G', gel strength and water holding capacity increased by 2.9–12.8 times, 1.3–1.6 times, and 33 %–44 %, respectively. These results indicated that phosphorylated RP played an important role in improving the gel quality of surimi products. This could open new opportunities for developing healthier and protein-fortified surimi formulations.

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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.