肌纤维蛋白在由血激活水冲洗诱导的结构转换中的分子修饰:蛋白质的洞察力
Xin Wang1, Mengzhe Li1, Tong Shi1
1School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
Food chemistry
|December 31, 2025
概括
血激活水 (PAW) 通过修改肌纤维蛋白质来增强surimi的产生. 大头的PAW冲洗改善了蛋白质结构和凝稳定性,为海鲜加工提供了一种新的方法.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生化学
- 材料科学 材料科学 材料科学
背景情况:
- 苏里米的生产依赖于肌纤维蛋白 (MP).
- 优化MP结构对于surimi质量至关重要.
- 血激活水 (PAW) 是食品加工中的新兴工具.
研究的目的:
- 为了调查PAW对大头鱼MP的影响.
- 在PAW处理后分析MP的结构和化学变化.
- 为了评估PAW对surimi凝特性的影响.
主要方法:
- 通过冷血治疗产生PAW.
- 用PAW冲洗大头鱼肉片.
- 对本地MP,MP土壤和MP凝的分析.
- 蛋白质氧化的量化 (碳基,硫基).
- 蛋白质组分析以确定氧化点.
- 测量表面的疏水性和凝性质.
主要成果:
- 冲洗PAW会增加39.13%的碳基含量,并减少本地MP的硫基.
- 髓重链被确定为主要的氧化标.
- 在MP土壤中,PAW处理增强了表面疏水性 (27.14%) 和蛋白质刚性.
- 减少了MP凝中的硫基,促进了聚合,改善了凝网络的稳定性.
结论:
- 在大头鱼MP中,PAW会诱导氧化变化.
- 这些修改提高了蛋白质的刚性和凝的稳定性.
- PAW显示出改善surimi质量和生产流程的巨大潜力.
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