Effects of enzymatic hydrolysis of chitooligosaccharide and alginate oligosaccharide on thermal stability,chemical interactions and protein secondary and tertiary structure of silver carp surimi
YANG Tian1,2,ZHENG Zhihong,ZHANG Ziwei,GENG Wenhao,CHANG Kexin,WANG Qiukuan,CONG Haihua,CHEN Shengjun
1.College of Food Science and Engineering,Key and Open Laboratory of Aquatic Product Processing and Utilization of Liaoning Province,Liaoning Provincial Aquatic Products Analysis and Processing Technology Scientific Service Center,Dalian Ocean University,Dalian 116023,China;2.Collaborative Innovation Center of Seafood Deep Processing,Dalian 116034,China;3.Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs,National Research &Development Center for Aquatic Product Processing,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,China
Abstract: In order to probe into the effects of supplement with different mass fractions of enzymatic chitooligosaccharides (CO)and enzymatic alginate oligosaccharides (AO)on the quality of silver carp Hypophthalmichthysmolitrix surimi,freezing stability,freezing point,thermal stability and chemical interactions were analyzed in silver carp surimi supplemented with equal amount of distilled water (control group),1.0% and 0.5% of enzymatic CO and AO by differential scanning calorimetry (DSC)and microplate reader,and the structure of myofibrillary protein (MP)was measured by Fourier transform infrared spectroscopy,endogenous fluorescence spectroscopy and ultraviolet absorption.The results showed that there was better freezing stability in the silver carp surimi supplemented with enzymatic CO than that in AO group in the silver carp surimi supplemented with 1.0% and 0.5% of both enzymatic CO and enzymatic AO,with the best effect in the silver carp surimi supplemented with 0.5% of enzymatic CO.The freezing point of silver carp surimi in CO group was positively correlated with CO content.The freezing water content of silver carp surimi was decreased in CO group and increased in AO group,which were positively correlated with the added oligosaccharides content.The thermal stability of silver carp surimi was improved in AO and CO groups,and the silver carp surimi samples modified with 1.0% oligosaccharides had strong thermal stability;0.5% oligosaccharides modification had protective effect on ionic bond of silver carp surimi protein,without significant effect of oligosaccharides modification on hydrogen bond,hydrophobic interaction and disulfide bond content (P>0.05).The electrostatic interaction between the two oligosaccharides and myofibrillar protein led to change in the secondary structure of MP.Fluorescence spectrum analysis showed that CO was easier to bury tryptophan (Trp)in hydrophobic groups.Ultraviolet absorption spectroscopic analysis found that tyrosine (Tyr)was easily exposed after oligosaccharide modification.Both oligosaccharides changed the properties and myofibrillar protein structure of silver carp surimi,with better thermal stability in 1.0% oligosaccharides group,and better freezing stability in the silver carp surimi in CO group.
张金勇, 高养春, Amir Shah Ruddin Md Sah, Aileen TAN Shau-Hwai, Norlaila Binti Mohd Zanuri, 李宏俊. 基于高通量测序和形态学鉴定的马来西亚马塘红树林区浮游动物多样性分析[J]. 大连海洋大学学报, 2021, 36(6): 910-919.
2022, Vol. 37 
