Yam Bean (Pachyrhizus erosus L. Urban) Powder Improves Grass Carp Myofibrillar Protein Gel by Forming Disulfide Bonds, Hydrogen Bonds, and Proper Microstructure

被引：0

作者：

Song, Geyao ^{[1
]}

Yang, Kun ^{[1
]}

Wu, Di ^{[1
]}

Lu, Weiwei ^{[1
]}

Chi, Rongshuo ^{[1
]}

Ma, Jing ^{[1
]}

Sun, Weiqing ^{[1
]}

机构：

[1] Yangtze Univ, Coll Life Sci, Jingzhou 434023, Peoples R China

来源：

FOODS | 2023年 / 12卷 / 10期

基金：

中国国家自然科学基金;

关键词：

myofibrillar protein; yam bean powder; gel characteristics; microstructure; chemical force; WATER-HOLDING CAPACITY; PHYSICOCHEMICAL PROPERTIES; FUNCTIONAL-PROPERTIES; MODIFIED STARCHES; FISH; SURIMI; MEAT; GELATINIZATION; MUSCLE; MECHANISM;

D O I：

10.3390/foods12102072

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to analyze the impact of different additions (0-1.25%) of yam bean powder (YBP) on myofibrillar protein (MP) gel characteristics such as the structure, water-holding capacity (WHC), chemical interaction strength of grass carp MP, and texture. The results showed that the YBP exhibited a strong water absorption capacity and filled in the protein heat-induced polymerization gel network well, which enabled the gel network to capture and retain water effectively, resulting in MP gels containing YBP with excellent WHC and gel strength (0.75%). In addition, YBP induced the formation of hydrogen and disulfide bonds in proteins and inhibited the conversion of alpha-helices to beta-sheets and beta-turn structures, facilitating the formation of high-strength gel networks (p < 0.05). In conclusion, YBP can significantly improve the thermally induced gelling properties of grass carp MP. In particular, the addition of 0.75% YBP had the best effect in terms of filling the gel network of grass carp MP, resulting in the formation of a continuous and dense protein network, leading to the composite gel with the best WHC and texture.

引用

页数：14