Insight into the effect of large yellow croaker roe phospholipids on the physical properties of surimi gel and their interaction mechanism with myofibrillar protein

被引：11
作者：
Du, Yanyu [2 ,3 ]
Lan, Jiaojiao [2 ,3 ]
Zhong, Rongbin [2 ,3 ]
Shi, Feifei [2 ,3 ]
Yang, Qian [2 ,3 ]
Liang, Peng [1 ,2 ,3 ]
机构：
[1] Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou 350002, Peoples R China
[2] Fujian Agr & Forestry Univ, Coll Food Sci, Fuzhou, Peoples R China
[3] Minist Educ, Engn Res Ctr Fujian Taiwan Special Marine Food Pro, Fuzhou, Peoples R China
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 2024年 / 104卷 / 03期
关键词：
marine phospholipid; surimi gel; gel properties; water-holding capacity; myofibrillar protein; phospholipid-protein interactions; PHYSICOCHEMICAL PROPERTIES; EMULSIFYING PROPERTIES; GELLING PROPERTIES; LIPOSOMES; PRESSURE; MUSCLE;
D O I：
10.1002/jsfa.13029
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
BACKGROUNDThe present study aimed to investigate the effects of large yellow croaker roe phospholipids (LYCRPLs) on the physical properties of surimi gels and to clarify their interaction mechanism with myofibrillar proteins (MPs) in terms of chemical forces and the spatial conformation.RESULTSLYCRPLs could improve the gel strength, textural properties, rheological properties and water-holding capacity of surimi gels. Moreover, the interaction mechanism between LYCRPLs with MPs was revealed through intermolecular forces, Fourier transform infrared spectroscopy and ultraviolet visible absorption spectroscopy. The findings demonstrated that LYCRPLs enhanced the surface hydrophobicity and particle size of MPs, facilitating expansion and cross-linking of MPs.CONCLUSIONThese results provide a theoretical basis for improving the characteristics of surimi gels and thus facilitate the application of LYCRPLs in the aquatic food industry. (c) 2023 Society of Chemical Industry.
引用
收藏
页码：1347 / 1356
页数：10
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