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NaCl-热协同作用调解了hsian-tsao多糖化合物-肌酸复合物的结构转变,以影响风味结合选择性

Gaigai Niu¹, Xinyi Zhou^2,3, Gang You¹

¹College of Food Engineering, Guangxi Zhuang Autonomous Region Engineering Research Center of Marine Food Nutrition and Processing Technology Innovation, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Beibu Gulf University, Qinzhou 535011, China.

Food chemistry: X

|August 18, 2025

概括

-多糖 (HTP) 通过调节HTP-肌酸酶相互作用来改善surimi质量. 优化的NaCl度和加热增强了surimi质地和风味结合,减少了异味.

科学领域:

食品科学与技术食品科学与技术
生物聚合物相互作用
海鲜加工海鲜加工

背景情况:

安多糖 (HTP) 具有对菌有益的凝增强和生物活性特性.
苏里米的质量往往会受到偏差的风味和低于最佳的纹理的影响.
了解不同条件下的HTP-肌肉蛋白相互作用对于surimi的改善至关重要.

研究的目的:

阐明NaCl度和加热协议如何影响HTP-肌酸酶复合.
为了研究HTP-myosin与特定的非风味化合物的选择性结合.
建立优化surimi质地和风味的策略.

主要方法:

在一系列NaCl度 (0.2-1.0mol/L) 的范围内研究了HTP-肌酸酶系统.
应用了不同的加热协议:设置 (40°C/30分钟) 和两步加热 (40°C/30分钟 + 90°C/20分钟).
分析了髓聚合,硫基含量,二次结构变化 (α-螺旋,β-片) 和风味结合亲和力.

主要成果:

增加NaCl度促进了髓溶解和HTP-髓复合.
设置加热通过静电-水相互作用促进了复合,减少了髓聚合.
两步加热诱导了疏水性交联,减少了风味结合,但增加了度.
结构变化 (α-螺旋到β-叶) 影响了不同外味的结合亲和力.

结论:

NaCl度和加热协议显著调节HTP-肌酸酶复合和非风味结合.
可以采用特定的NaCl热策略来优化surimi纹理并最大限度地减少异味.
HTP显示出作为surimi加工的功能成分的潜力.

关键词:

味道结合剂味道结合剂骨髓素 (Myosin) 是一种 NaCl - 热协同作用它是一种多糖化合物.结构转型结构转型

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