文献类型：期刊文献

中文题名：亚油酸介导氧化的金鲳鱼肌原纤维蛋白结构和凝胶特性变化

英文题名：Changes in the Structure and Gel Properties of Golden Pomfret Myofibrillar Protein Induced by Linoleic Acid-mediated Oxidation

作者：陈冠怡[1];许陈彩[1];李佳玲[1];李鑫[1];张伟坚[1];陈春蓓[1];王泽富[1];刘书成[1,2]

机构：[1]广东海洋大学食品科技学院,广东湛江524088;[2]大连工业大学海鲜深加工协同创新中心,辽宁大连116034

年份：2024

卷号：40

期号：9

起止页码：248

中文期刊名：现代食品科技

外文期刊名：Modern Food Science and Technology

收录：北大核心2023、CSTPCD、、北大核心

基金：农业农村部水产品加工重点实验室开放基金(NYJG202203);广东海洋大学博士科研启动费资助项目(060302042108)。

语种：中文

中文关键词：亚油酸;金鲳鱼;肌原纤维蛋白;凝胶特性

外文关键词：linoleic acid;golden pomfret;myofibrillar protein;gel characteristics

中文摘要：该研究通过构建亚油酸介导金鲳鱼鱼肉氧化体系,探究了不同浓度的亚油酸(0、10、20、50 mmol/L)介导氧化对金鲳鱼肌原纤维蛋白凝胶强度、凝胶保水性和凝胶水分分布的影响。结果表明:亚油酸浓度为10 mmol/L时氧化对凝胶特性的影响最明显,离心损失和蒸煮损失达到最小,分别为5.39%和5.94%。凝胶强度达到最大值,为333.24 g。随着亚油酸浓度的增加,肌原纤维蛋白羰基含量从2.86 nmol/mg上升至6.65 nmol/mg,总巯基含量从63.58 nmol/mg下降为58.69 nmol/mg,从分子量变化可以发现,随着蛋白质氧化程度的增加,表面疏水性和内源荧光强度呈现先上升后降低的趋势,这表明适度的亚油酸氧化(≤10 mmol/L)可以引起蛋白质分子适度展开,形成质构特性好、保水性高的凝胶产品;而过高的亚油酸氧化(>10mmol/L)则引起蛋白质过度氧化,导致蛋白质分子交联、聚集,从而降低蛋白质凝胶质构特性。该研究阐明亚油酸氧化对金鲳鱼后期加工特性影响,促进金鲳鱼产业发展。

外文摘要：In this study,the effects of different concentrations of linoleic acid(0,10,20,and 50 mmol/L)for mediating oxidation on the gel strength,gel water retention,and gel water distribution of golden pompano myofibrillar protein through constructing a linoleic acid-mediated golden pompano fish flesh oxidation system.The results showed that the effect of oxidation on the gel properties was most obvious at a linoleic acid concentration of 10 mmol/L,with the centrifugal loss and cooking loss reaching the smallest(5.39%and 5.94%,respectively),while the gel strength reaching the maximum value(333.24 g).With the increase of linoleic acid concentration,the carbonyl content of myofibrillar protein increased from 2.86 nmol/mg to 6.65 nmol/mg,and the total sulfhydryl group content decreased from 63.58 nmol/mg to 58.69 nmol/mg.The molecular weight change revealed that with the increase of the degree of protein oxidation,the surface hydrophobicity and intrinsic fluorescence intensity showed a tendency of initial increase then decrease,indicating that moderate linoleic acid oxidation(≤10 mmol/L)could cause protein molecules to unfold moderately,forming a gel product with good textural properties and high water retention;whilst excessive linoleic acid oxidation(>10 mmol/L)caused excessive oxidation of proteins,leading to cross-linking of protein molecules and aggregation of protein molecules,thereby declining the textural properties of protein gels.This study elucidates the effects of linoleic acid oxidation on the post-processing characteristics of golden pomfret and promote the development of the golden pomfret industry.