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分子间相互作用影响了鱼蛋白质分离物对鱼蛋白质的凝和质地改善

Bing Zhao¹, Fuxia Wang¹, Jia Luo²

¹College of Food Science and Technology, Yunnan Agricultural University, 425 Fengyuan Road, Kunming 650201, Yunnan, China.

|March 12, 2025

概括

植物蛋白质,如核桃分离物,通过分子间相互作用增强surimi凝. 疏水和键是关键,改善凝强度和保持水分,同时增强感官质量.

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:

分子间相互作用对于修改surimi 凝特性至关重要.
植物蛋白强化提供了一种增强surimi凝功能的方法.
了解这些相互作用是优化基于surimi的产品的关键.

研究的目的:

为了研究不同分子间相互作用对surimi 凝性质的影响,当与核桃蛋白分离剂强化时.
为了确定离子,共价和非共价键在核桃增强的体凝中的作用.
评估核桃粉 (WM),核桃蛋白分离物 (WPI) 和核桃 (WP) 对凝结构,强度和持水能力的影响.

主要方法:

定量爬行恢复分析以评估凝粘性弹性.
可溶性蛋白质测试用于评估蛋白质相互作用.
用WM,WPI和WP在不同度下强化鱼里米.

主要成果:

发现二次键,特别是疏水相互作用和键,在 walnut 蛋白质强化的 surimi 凝中占主导地位.
疏水性相互作用和二硫化物键显著改善了凝的行为和纹理强度,添加了WM和WPI.
最佳添加 (1-3%) 的WPI和WP增强了由于增加了结合的水分保留.
苏里米凝的结构完整性得到维持,感官质量得到了改善,并添加了适当的核桃蛋白质,特别是WPI.

结论:

分子间相互作用,主要是疏水和键,对于用核桃蛋白分离物强化surimi凝至关重要.
核桃蛋白质分离物可以改善surimi凝质地,保持水分的能力和感官属性.
这些发现为优化为surimi产品的植物蛋白强化提供了洞察力.

关键词:

凝强度凝强度凝强度凝强度分子间相互作用分子间相互作用定量的爬行恢复分析分析.感官属性是一种感官属性.鱼鱼鱼鱼鱼鱼核桃蛋白质是核桃中的一种蛋白质.水的容量保持水的容量.

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