Changes in advanced protein structure during dense phase carbon dioxide induced gel formation in golden pompano surimi correlate with gel strength

被引：13

作者：

Duan, Weiwen ^{[1
]}

Qiu, Hui ^{[1
]}

Htwe, Kyi Kyi ^{[1
]}

Wei, Shuai ^{[1
]}

Liu, Yang ^{[1
]}

Wang, Zefu ^{[1
]}

Sun, Qinxiu ^{[1
]}

Han, Zongyuan ^{[1
]}

Xia, Qiuyu ^{[1
]}

Liu, Shucheng ^{[1
,2
,3
]}

机构：

[1] Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Coll Food Sci & Technol,Guangdong Prov Engn Lab Ma, Guangdong Prov Engn Technol Res Ctr Seafood,Guangd, Zhanjiang, Guangdong, Peoples R China

[2] Guangdong Lab Southern Marine Sci & Engn, Zhanjiang, Guangdong, Peoples R China

[3] Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian, Liaoning, Peoples R China

来源：

FRONTIERS IN SUSTAINABLE FOOD SYSTEMS | 2023年 / 7卷

基金：

中国国家自然科学基金;

关键词：

surimi processing; dense phase carbon dioxide; protein structure; gel strength; golden pompano; CHEMICAL INTERACTIONS; INACTIVATION; SHRIMP;

D O I：

10.3389/fsufs.2023.1189149

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Changes in protein structure are closely related to gel strength. Dense phase carbon dioxide (DPCD) treatment is an excellent non-thermal food processing method that can be used to induce gel formation in surimi. The sensory, water holding capacity and gel strength of DPCD induced gels are superior to heat-induced gels. Fourier-transform infrared spectroscopy was used to investigate the role of DPCD in the quality of golden pompano surimi gels and changes in protein structure. The intermolecular forces of surimi gels were analyzed in terms of ionic and hydrogen bonds, disulfide covalent and non-disulfide covalent bonds, as well as hydrophobic interactions. Correlation analysis was used to investigate the relationship between the changes in advanced protein structure and gel strength during DPCD-induced gel formation in golden pompano surimi. The results showed that the alpha-helix and random coil levels of surimi gel were significantly decreased (p < 0.05), while the beta-sheet and beta-turn content was significantly increased (p < 0.05). The number of ionic and hydrogen bonds in gel proteins decreased significantly (p < 0.05), while the hydrophobic interactions, and disulfide and non-disulfide covalent bonds increased significantly (p < 0.05) after DPCD treatment. Correlation analysis showed that beta-sheets, beta-turns, hydrophobic interactions, and disulfide and non-disulfide covalent bonds were strongly positively correlated with gel strength, whereas alpha-helices, random coils, and ionic and hydrogen bonds were strongly negatively correlated with gel strength. Therefore, the alpha-helix and random coil structures of surimi gels were transformed into beta-sheet and beta-turn structures after DPCD treatment. Hydrophobic interactions, and disulfide and non-disulfide covalent bonds were the main intermolecular forces during the DPCD-induced gel formation of surimi. Ionic and hydrogen bonds were not the main intermolecular forces. The results provide fundamental data for elucidating the mechanism of DPCD-induced protein gel formation.

引用

页数：12

共 36 条

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