FOOD CHEMISTRY
·
2025
·
IF 9.8
Longteng Zhang,Juan You,Yuhui Ye,Yulong Bao,Yuqing Tan,Hui Hong,Qian Li
Hypothesizing that myofibrillar proteins (MPs) exhibit different oxidation susceptibility, this study compared the structural disintegration and oxidation profiles of fish MPs induced by frozen storage and hydroxyl radicals. Results show that both treatments generated similar levels of carbonyls (∼3.0 nmol/mg) and thiols (∼4.5 mol/10 5 g), while frozen storage caused greater disruption of secondary and tertiary structures than hydroxyl radicals. Proteomic profiling revealed higher generic oxidation levels in myosin heavy chains (MHC, ∼3 %) compared to light chains (<1 %) and actin (∼2 %). Notably, MPs oxidation varied among MHC isoforms: MHC3 had the highest oxidized peptides numbers (129), while MHC2 showed the highest overall oxidation level (3.39 %). Moreover, MPs exhibited distinct oxidation patterns: lipoxidation dominated after frozen storage, while hydroxyl radicals primarily induced mono-oxidation. These findings revealed the site-specific and condition-dependent nature of MPs oxidation, providing critical insights for selecting and designing in vitro oxidizing models to simulate real-world oxidation.
✓ 已验证
DOI
PubMed
高影响因子
FOOD HYDROCOLLOIDS
·
2026
·
IF 13.8
Xin Jiang,Qianqian Liang,Zhengpeng Wei,Shiqiang Yin,Jinmei Wang,Yanjun Duan,Wenzheng Shi
The role of polysaccharides toward controlling the release of off-flavors in silver carp surimi gels and the textural characteristics was investigated. Results showed that the addition of sodium octenyl succinate starch (SSOS), acetylated distarch phosphate (ADSP), agar (AG), β-cyclodextrin (CD), gellan gum (GG), and konjac glucomannan (KGM) from 18 polysaccharides reduced the release of fishy smell, which was considered the most unpleasant and predominant odor in surimi gels. Based on the results of HS-GC-IMS and HS-SPME-GC-MS, gels AG, CD, and KGM showed more efficient adsorption capacity for volatile flavor compounds including hexanal, heptanal, nonanal, decanal, and 1-octen-3-ol. Among these, the hardness in gels AG, GG, and KGM increased, while deformation and gel strength decreased, resulting in a reduction in smoothness of the microstructure. The whiteness of the gels SSOS and CD were maintained, but the hardness of SSOS, ADSP, and CD decreased. Correlation studies indicated that the adsorption capacity of polysaccharides on volatile flavor compounds exhibited a negative correlation with hardness, chewiness, and water holding capacity, as well as a ∗ and b ∗ values. This comprehensive research provided new insights for selecting polysaccharides intended for flavor regulation in surimi products.
✓ 已验证
产品关联
DOI
高影响因子
Journal of Future Foods
·
2025
·
IF 7.2
Jian Wang,Xiangwen Chen,Faming Yang,Chenxue Zhang,Hao Wu,Junxiang Zhu
Enhancing the gel properties of surimi is critical for advancing aquatic protein product quality. This study demonstrates that hydroxycinnamic acids (HCAs), such as caffeic acid (CA), p -coumaric acid (PCA), chlorogenic acid (CGA), and rosmarinic acid (RA), significantly improve the texture, water-holding capacity, and flavor of silver carp ( Hypophthalmichthys molitrix ) surimi and myosin gels. RA incorporation resulted in the most significant increase in gel strength and WHC, without compromising whiteness. To elucidate the mechanistic basis of these improvements, the interactions between HCAs and myosin S1 were investigated. Microscale thermophoresis revealed RA as the strongest binder to myosin S1 ( k d = 2.33 mM), followed by CA (9.25 mM), CGA (37.29 mM), and PCA (109.50 mM). Thermodynamic analyses and molecular simulations confirmed spontaneous binding mainly driven by hydrogen bonding or hydrophobic forces. HCA binding induced divergent structural effects: RA and CGA stabilized α-helical structures, enhancing intermolecular alignment of stabilized helices, while CA and PCA promoted partial unfolding, exposing hydrophobic residues. Both pathways elevated aggregation propensity, as evidenced by increased particle size and radius of gyration. Microrheology further demonstrated RA’s superior capacity to enhance myosin S1 elasticity and viscosity, correlating with its robust gel network formation. These findings elucidate how HCA-myosin S1 interactions underpin the observed improvements in gel properties, establishing RA as a potent natural modifier for surimi. The work provides a molecular blueprint for leveraging polyphenol-protein interactions to optimize texture, stability, and sensory attributes in aquatic products.
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
·
2022
·
IF 5.895
Yueqi An,Li Wen,Wenrong Li,Xuezhen Zhang,Yang Hu,Shanbai Xiong
The warmed-over flavor (WOF) in surimi gels was characterized by gas chromatography–ion mobility spectrometry, aroma extract dilution analysis, aroma recombination, and omission studies. Surimi gels with different WOF levels were prepared by different gelling temperatures, and surimi gels heated at 90, 100, and 121 °C were considered as the samples with light, strong, and medium WOF, respectively. Based on the quantification and odor activity values, 14 aldehydes, 2 ketones, 3 alcohols, 2 benzene-containing compounds, 2 N-containing compounds, 3 S-containing compounds, 3 lactones, undecanoic acid, and 4-methylphenol were recombined to build a spiked model for surimi gels with the strongest WOF, which showed the highest similarity with the original sample. Finally, a triangle test involving omission of the aroma compounds from the spiked model proved that the WOF in surimi gels was attributed to (E,E)-2,4-decadienal, heptanal, octanal, nonanal, decanal, (E)-2-nonenal, (E)-2-octenal, (E)-2-decenal, (E,E)-2,4-heptadienal, 2,3-pentanedione, 2,6-dimethylpyrazine, 2-propylpyridine, benzothiazole, 2-methoxybenzenethiol, and 2-furfurylthiol.
✓ 已验证
产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）