Effects of Alginate Oligosaccharides on the Stability, Intermolecular Forces and Myofibrillar Protein Structures of Silver Carp Surimi
YANG Tian, GENG Wenhao, ZHENG Zhihong, WANG Qiukuan, CHEN Shengjun, LIU Li, CONG Haihua
1.Liaoning Provincial Aquatic Products Analysis and Processing Technology Scientific Service Center, Key and Open Laboratory of Aquatic Product Processing and Utilization of Liaoning Province, Collaborative Innovation Center of Seafood Deep Processing, College of Food Science and Engineering, Dalian Ocean University, Dalian 116023, China; 2.National R&D Center for Aquatic Product Processing, Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
Abstract：This study compared the effects of different concentrations (0.5 and 1.0 g/100 mL) of acidolyzed mannose oligosaccharide (AMO), acidolyzed guluronic oligosaccharide (AGO) and enzymolysis alginate oligosaccharide (EAO) on the thermal stability, intermolecular forces, Fourier transform spectra, endogenous fluorescence spectra and UV absorption spectra of myofibrillar proteins in silver carp surimi. The results showed that AMO affected the thermal stability of silver carp surimi irrespective of its concentration. However, on the whole, EAO increased the thermal stability of surimi, and this effect was positively correlated with EAO concentration. Low concentrations of AMO and AGO could more readily reduce the freezing point and freezable water content of surimi, and have stronger ability to increase the freezing resistance. AGO at 1.0 g/100 mL had the best protective effect on ionic bonds, and EAO was able to protect ionic bonds of myofibrillar proteins and reduce the hydrogen bond content. After oligosaccharide modification, the contents of β-turn and α-helix of myofibrillar proteins decreased, while the contents of β-sheet and random coil increased. The three oligosaccharides had different effects on tertiary structure unfolding of myofibrillar proteins in silver carp surimi.
杨 天，耿文豪，郑志红，汪秋宽，陈胜军，刘 丽，丛海花. 褐藻寡糖对鲢鱼鱼糜稳定性、分子间作用力及肌原纤维蛋白结构的影响[J]. 肉类研究, 2021, 35(7): 1-8.
YANG Tian, GENG Wenhao, ZHENG Zhihong, WANG Qiukuan, CHEN Shengjun, LIU Li, CONG Haihua. Effects of Alginate Oligosaccharides on the Stability, Intermolecular Forces and Myofibrillar Protein Structures of Silver Carp Surimi. Meat Research, 2021, 35(7): 1-8.
2021, Vol. 35 
