白藜芦醇对鲢鱼肌原纤维蛋白凝胶特性的影响

Effect of Resveratrol on Gel Properties of Silver Carp Myofibrillar Protein

以鲢鱼肌原纤维蛋白为原料,考察不同质量分数(0.05%、0.1%、0.15%、0.2%、0.25%)白藜芦醇(resveratrol,RE)对肌原纤维蛋白结构特性、流变学特性及其凝胶特性(凝胶强度、持水力、水分分布、白度、微观结构)的影响。结果显示,RE的添加会与肌原纤维蛋白分子结合,使粒径增大。紫外光谱和内源荧光光谱结果发现,RE的加入改变了肌原纤维蛋白的空间构象,使其荧光强度降低。流变学结果表明,添加RE使肌原纤维蛋白储能模量和损耗模量得到提高。随着RE添加量的增加,凝胶强度呈先上升后下降的趋势,当RE添加量为0.15%时,与对照组相比提升了38.43%。此外,RE的添加还改善了凝胶的质构特性,使白度值提高。低场核磁共振分析发现,RE的添加使肌原纤维蛋白凝胶中部分自由水转化为不易流动水,凝胶的水分束缚能力增强。扫描电子显微镜结果表明,RE的添加促使肌原纤维蛋白形成了更加致密的凝胶网络结构。结果表明,添加适量RE可通过与鲢鱼肌原纤维蛋白发生相互作用,改变其构象,进而增强肌原纤维蛋白凝胶性能,形成致密的凝胶网络结构。本研究结果可为提高淡水鱼鱼糜凝胶性能和鱼糜制品品质改良提供参考依据。

The effects of different concentrations(0.05%,0.1%,0.15%,0.2%,and 0.25%)of resveratrol(RE)on the structural properties,rheological properties and gel properties(gel strength,water retention,water mobility,whiteness and microstructure)of silver fish myofibrillar protein were investigated.RE was found to combine with myofibrillar protein molecules,resulting in an increase in the particle size.Ultraviolet(UV)absorption spectra and intrinsic fluorescence spectra showed that the addition of RE changed the spatial conformation of myofibrillar protein and reduce its fluorescence intensity.The rheological results showed that the addition of RE increased the storage modulus and loss modulus of myofibrillar protein.As the amount of added RE increased,the gel strength first increased and then decreased.The addition of 0.15%of RE increased it by 38.43%compared with the control group.In addition,the addition of RE also improved the texture properties of the gel and increased the whiteness.Low-field nuclear magnetic resonance(LF-NMR)analysis showed that the addition of RE transformed part of the free water into immobilized water,enhancing the water-binding capacity of the gel.Scanning electron microscopy(SEM)showed that the addition of RE promoted the formation of a denser gel network.These results show that when added at an appropriate level,RE could interact with silver carp myofibrillar protein to change its conformation,thereby enhancing the gel properties of myofibrillar protein and forming a dense gel network structure.The results of this study can provide a reference for improving the gel properties of freshwater fish surimi and the quality of surimi products.