Physicochemical properties and microstructure of surimi treated with egg white modified by tea polyphenols
Physicochemical properties and microstructure of surimi treated with egg white modified by tea polyphenols
复制标题
茶多酚改性蛋清处理鱼糜的理化性质及微观结构
DOI：
10.1016/j.foodhyd.2018.07.031
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发表时间：
2019-05
影响因子：
10.7
通讯作者：
Ding Yuting
中科院分区：
文献类型：
--
作者：
Zhou Xuxia;Chen Ting;Lin Honghan;Chen Hong;Liu Jianhua;Lyu Fei;Ding Yuting
研究了不同浓度（0.2%、0.4%、0.6%、0.8% w/w）茶多酚（TP）改性蛋清（EW）对鱼糜凝胶理化性质和微观结构特性的影响。 FTIR分析表明，TP修饰改变了EW蛋白的二级结构，减少了α螺旋含量，但增加了β折叠含量。 TP改性EW在增加鱼糜的断裂力和变形方面表现出显着的效果（P<0.05），并导致鱼糜凝胶中形成更强的网络，具有更大的保水能力，动态粘弹性测量表明，可表达水分含量降低，溶解度降低，储能模量（G'）和损耗模量（G''）增加。蛋白质模式分析表明，TP修饰的EW可能通过与鱼糜蛋白交联，导致鱼糜的肌球蛋白重链（MHC）带强度降低，这可能进一步增加鱼糜凝胶的优异凝固现象。此外，观察到更精细、更有序的凝胶网络。因此，TP改性EW能够有效改善鱼糜凝胶的特性，为了获得最佳效果，建议浓度为0.6%。
Effects of egg white (EW) modified by different concentrations (0.2%, 0.4%, 0.6%, 0.8% w/w) of tea polyphenols (TP) on physicochemical properties and microstructure properties of surimi gel were investigated. FTIR analysis showed that TP modification changed the secondary structure of EW proteins, reduced α-helix content but increased the content of β-folding. The TP-modified EW showed significant effects (P< 0.05) in increasing the breaking force and deformation of surimi and resulted in the formation of a stronger network in surimi gel with greater water-holding capacity, as indicated by a lowered expressible moisture content, decreased solubility and increased storage modulus (G′) and loss modulus (G″) by dynamic viscoelastic measurement. Protein pattern analysis suggested that the TP-modified EW might contribute to the decrease in the myosin heavy chain (MHC) band intensity of surimi through cross-linking with surimi proteins, which might further increase the superior setting phenomenon of surimi gel. Moreover, a finer and more ordered network of the gel was observed. Therefore, TP-modified EW is efficient in improving the properties of surimi gel, and for the best effect, a concentration of 0.6% is recommended.
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影响因子：
10.7
作者：
Nannan Yu;Yanshun Xu;Q. Jiang;W. Xia
通讯作者：
Nannan Yu;Yanshun Xu;Q. Jiang;W. Xia
影响因子：
10.7
作者：
Rawdkuen, S;Benjakul, S;Lanier, TC
通讯作者：
Lanier, TC
影响因子：
6.1
作者：
Prigent, SVE;Gruppen, H;Voragen, AGJ
通讯作者：
Voragen, AGJ
影响因子：
3.9
作者：
Mleko, S;Foegeding, EA
通讯作者：
Foegeding, EA
DOI：
10.1046/j.1365-2621.2002.00577.x
发表时间：
2002-04-01
影响因子：
3.3
作者：
Hsu, CK;Chiang, BH
通讯作者：
Chiang, BH