Molecular mechanism of acetylated distarch phosphate with pea protein isolate to improve the gel quality of myofibrillar protein gel
Abstract It is crucial to improve the gel properties of myofibrillar protein (MP) in the production of surimi products. This study investigated the effects of combining acetylated distarch phosphate (ADSP) with pea protein isolate (PPI) as exogenous additives on the physicochemical properties of Lar...
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| Format: | Article |
| Language: | English |
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Wiley
2024-09-01
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| Series: | Food Frontiers |
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| Online Access: | https://doi.org/10.1002/fft2.447 |
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| author | Wenting Jiang Jiulin Wu Fujia Yang Xu Chen Meizhen Chen Jianlian Huang Jinhong Wu Shuo Wan Xixi Cai Shaoyun Wang |
| author_facet | Wenting Jiang Jiulin Wu Fujia Yang Xu Chen Meizhen Chen Jianlian Huang Jinhong Wu Shuo Wan Xixi Cai Shaoyun Wang |
| author_sort | Wenting Jiang |
| collection | DOAJ |
| description | Abstract It is crucial to improve the gel properties of myofibrillar protein (MP) in the production of surimi products. This study investigated the effects of combining acetylated distarch phosphate (ADSP) with pea protein isolate (PPI) as exogenous additives on the physicochemical properties of Larimichthys crocea MP gel and elucidated the molecular mechanisms underlying the improvement of MP gel quality. The results showed that the mixture of 3% ADSP and 1% PPI increased the MP gel strength to 2.1 times and water holding capacity to 1.8 times. The rheological properties during thermal‐induced gelation were improved, and the surface roughness of gel microstructure was reduced. The protein conformation was stabilized by enhancing surface hydrophobicity and sulfhydryl content, and the gels showed trends of decreasing α‐helix and increasing random coils. Correlation and cluster analysis showed that physicochemical properties of MP gels were closely related to the changes of protein structure and the denaturation of active groups. The molecular interaction between ADSP, PPI, and MP and the mechanism of enhancing the properties and functions of MP gel were further clarified. These findings highlight the feasibility of ADSP–PPI as an effective strategy to improve the quality of fish MP gel. |
| format | Article |
| id | doaj-art-2c168de6626c4e3eb4bdd1c3828352ac |
| institution | Kabale University |
| issn | 2643-8429 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Frontiers |
| spelling | doaj-art-2c168de6626c4e3eb4bdd1c3828352ac2024-11-17T09:43:58ZengWileyFood Frontiers2643-84292024-09-01552155217010.1002/fft2.447Molecular mechanism of acetylated distarch phosphate with pea protein isolate to improve the gel quality of myofibrillar protein gelWenting Jiang0Jiulin Wu1Fujia Yang2Xu Chen3Meizhen Chen4Jianlian Huang5Jinhong Wu6Shuo Wan7Xixi Cai8Shaoyun Wang9College of Chemical Engineering, College of Biological Science and Engineering Fuzhou University Fuzhou P. R. ChinaCollege of Chemical Engineering, College of Biological Science and Engineering Fuzhou University Fuzhou P. R. ChinaCollege of Chemical Engineering, College of Biological Science and Engineering Fuzhou University Fuzhou P. R. ChinaCollege of Chemical Engineering, College of Biological Science and Engineering Fuzhou University Fuzhou P. R. ChinaCollege of Chemical Engineering, College of Biological Science and Engineering Fuzhou University Fuzhou P. R. ChinaKey Laboratory of Refrigeration and Conditioning Aquatic Products Processing of Ministry of Agriculture and Rural Affairs Xiamen P. R. ChinaDepartment of Food Science and Technology, School of Agriculture and Biology Shanghai Jiao Tong University Shanghai P. R. ChinaKey Laboratory of Refrigeration and Conditioning Aquatic Products Processing of Ministry of Agriculture and Rural Affairs Xiamen P. R. ChinaCollege of Chemical Engineering, College of Biological Science and Engineering Fuzhou University Fuzhou P. R. ChinaCollege of Chemical Engineering, College of Biological Science and Engineering Fuzhou University Fuzhou P. R. ChinaAbstract It is crucial to improve the gel properties of myofibrillar protein (MP) in the production of surimi products. This study investigated the effects of combining acetylated distarch phosphate (ADSP) with pea protein isolate (PPI) as exogenous additives on the physicochemical properties of Larimichthys crocea MP gel and elucidated the molecular mechanisms underlying the improvement of MP gel quality. The results showed that the mixture of 3% ADSP and 1% PPI increased the MP gel strength to 2.1 times and water holding capacity to 1.8 times. The rheological properties during thermal‐induced gelation were improved, and the surface roughness of gel microstructure was reduced. The protein conformation was stabilized by enhancing surface hydrophobicity and sulfhydryl content, and the gels showed trends of decreasing α‐helix and increasing random coils. Correlation and cluster analysis showed that physicochemical properties of MP gels were closely related to the changes of protein structure and the denaturation of active groups. The molecular interaction between ADSP, PPI, and MP and the mechanism of enhancing the properties and functions of MP gel were further clarified. These findings highlight the feasibility of ADSP–PPI as an effective strategy to improve the quality of fish MP gel.https://doi.org/10.1002/fft2.447functional propertiesgel propertiesLarimichthys croceamolecular dockingphysicochemical propertiesstructure changes |
| spellingShingle | Wenting Jiang Jiulin Wu Fujia Yang Xu Chen Meizhen Chen Jianlian Huang Jinhong Wu Shuo Wan Xixi Cai Shaoyun Wang Molecular mechanism of acetylated distarch phosphate with pea protein isolate to improve the gel quality of myofibrillar protein gel Food Frontiers functional properties gel properties Larimichthys crocea molecular docking physicochemical properties structure changes |
| title | Molecular mechanism of acetylated distarch phosphate with pea protein isolate to improve the gel quality of myofibrillar protein gel |
| title_full | Molecular mechanism of acetylated distarch phosphate with pea protein isolate to improve the gel quality of myofibrillar protein gel |
| title_fullStr | Molecular mechanism of acetylated distarch phosphate with pea protein isolate to improve the gel quality of myofibrillar protein gel |
| title_full_unstemmed | Molecular mechanism of acetylated distarch phosphate with pea protein isolate to improve the gel quality of myofibrillar protein gel |
| title_short | Molecular mechanism of acetylated distarch phosphate with pea protein isolate to improve the gel quality of myofibrillar protein gel |
| title_sort | molecular mechanism of acetylated distarch phosphate with pea protein isolate to improve the gel quality of myofibrillar protein gel |
| topic | functional properties gel properties Larimichthys crocea molecular docking physicochemical properties structure changes |
| url | https://doi.org/10.1002/fft2.447 |
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