The dual effects of riboflavin and kelp polyphenol extracts on the gel properties of myofibrillar protein from Scomberomorus Niphonius under UVA irradiation

被引：26

作者：

He, Baoyu ^{[1
,2
]}

Ming, Yu ^{[1
,2
]}

Pu, Yuan ^{[1
,2
]}

Sun, Yihan ^{[1
,2
]}

Jin, Meiran ^{[1
,2
]}

Yu, Chenxu ^{[3
]}

Qi, Hang ^{[1
,2
]}

机构：

[1] Dalian Polytech Univ, Sch Food Sci & Technol, Natl Engn Res Ctr Seafood, Dalian 116034, Peoples R China

[2] Liaoning Prov Aquat Prod Deep Proc Technol Res Ct, Dalian 116034, Peoples R China

[3] Iowa State Univ, Dept Agr & Biosyst Engn, Ames, IA 50011 USA

来源：

FOOD CHEMISTRY | 2020年 / 332卷

关键词：

Riboflavin (RF); Kelp polyphenol extracts (KPE); Ultraviolet A (UVA) irradiation; Gel property; Myofibrillar protein (MP); Cross linking; PHENOLIC-COMPOUNDS; CHLOROGENIC ACID; CROSS-LINKING; OXIDATION; GENERATION; SULFHYDRYL; RADIATION; PORCINE;

D O I：

10.1016/j.foodchem.2020.127373

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

In the present study, effects of riboflavin (RF) and kelp polyphenol extracts (KPE) on mackerel (Scomberomorus Niphonius) myofibrillar protein (MP) gel were studied with or without ultraviolet A (UVA) irradiation treatment. The gel strength was increased with the addition of RF and KPE under UVA irradiation. Analysis of the proteins in the gel indicated that the carbonyl content increased, while the contents of total sulfhydryl and amino groups decreased. The proteins appeared to have no alpha-helix structures, and the endogenous tryptophan content appeared to decrease. The results of SDS-PAGE indicated that the RF and KPE treated samples under UVA irradiation showed massive MP cross-linking by covalent bonds. Electron spin resonance (ESR) results indicated that UVA irradiation generated free radicals in RF and KPE, which ultimately led to an improvement in MP gel properties. It also indicated that KPE could prevent the occurrence of peroxidation to improve the gel properties.

引用

页数：9

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