在冷的surimi上,膜分离的水解盐的组件稳定机制
Yueying Zhai1, Wanqi Peng2, Wei Luo3
1School of Food Science and Bioengineering, Changsha University of Science & Technology, Changsha 410114, Hunan Province, China; Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, Changsha 410114, Hunan Province, China.
Food chemistry
|August 18, 2023
概括
银鱼蛋白质水解剂,特别是UF-3分数,作为冷鱼的冷保护剂. 这些稳定了髓的结构,防止在结解周期期间的展开和聚合.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 材料科学 材料科学 材料科学
背景情况:
- 由于冷解周期,Surimi的质量在冷储存期间会下降.
- 蛋白质聚合和水分损失损害了surimi的质地和功能.
研究的目的:
- 为了研究银鱼水解分量的冷保护作用在冷的鱼上.
- 为了阐明冷保护背后的分子机制.
主要方法:
- 超过以分离水解物分数 (UF-1,UF-2,UF-3).
- 苏里米的结解循环与不同的分数.
- 扫描电子显微镜 (SEM) 和低电场核磁共振 (LF-NMR) 用于结构分析.
- 分子对接和分子动力学模拟以分析-肌酸酶相互作用.
主要成果:
- 在六个结解周期后,UF-3分离物显著改善了表面结构和水留.
- SEM和LF-NMR显示UF-3保持了紧的结构和最小的水变化.
- 分子模拟确定了UF-3中的三种,它们与肌头结合,通过静电和范德瓦尔斯力防止展开.
结论:
- 来自银的UF-3具有强大的冷保护性质,用于冷的鱼.
- 这些通过与髓头囊中的关键残留物相互作用来稳定髓结构.
- 这些发现表明,这些的潜在应用是作为surimi加工中的功能成分.
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