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在高湿度纹理的南极 (Euphausia superba) 肉中,水分子的结合和分布规律

Songgang Xia¹, Jian Song¹, Chengxin Ma¹

¹State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266003, PR China.

|September 1, 2024

概括

这项研究使用高效的挤出技术开发了高湿度纹理南极肉 (HMTAKM). 增加的水含量通过促进键增强了蛋白质结构和纤维形成.

科学领域:

食品科学食品科学食品科学
蛋白质化学蛋白质化学
生物材料工程生物材料工程

背景情况:

高湿度挤出是一种高效,低能耗的方法,用于加工海鲜.
南极肉提供了一个可持续的蛋白质来源.
了解水在纹理蛋白质结构中的作用对于产品开发至关重要.

研究的目的:

为了准备具有丰富纤维结构的高湿度纹理南极肉 (HMTAKM).
研究HMTAKM内的水分子的结合和分布.
为了阐明含水量,结合和蛋白质结构之间的关系.

主要方法:

在不同含水量 (53%,57%,61%) 的南极肉中进行高湿度挤出加工.
使用光谱技术分析键网络.
评估蛋白质的二次结构转换 (例如,β-片到α-螺旋).

主要成果:

在不同的水位上,HMTAKM成功地准备了不同的纤维结构.
键网络分析显示至少有两种类型的水分子.
较高的水含量增强了蛋白质-水结合,促进了β-叶向α-螺旋过渡.

结论:

这项研究介绍了南极鱼的新加工技术.
这些发现为水分子相互作用和纹理蛋白质中纤维形成提供了新的见解.
优化水含量是控制HMTAKM结构和属性的关键.

关键词:

南极的鱼是南极的鱼.在高湿度的挤出过程中,高湿度纹理的南极鱼肉南极鱼肉气键是一种气键.水的分配水的分配纤维结构结构纤维结构

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