Effect of Resveratrol on Gel Properties of Silver Carp Myofibrillar Protein
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 investigate...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-06-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-006.pdf |
| _version_ | 1797773164718063616 |
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| author | WANG Yuesong, LIU Xiangling, LI Xuepeng, LI Jianrong, GAO Ruichang, YANG Qing, WEI Zhengpeng, ZHOU Xiaomin, WANG Mingli |
| author_facet | WANG Yuesong, LIU Xiangling, LI Xuepeng, LI Jianrong, GAO Ruichang, YANG Qing, WEI Zhengpeng, ZHOU Xiaomin, WANG Mingli |
| author_sort | WANG Yuesong, LIU Xiangling, LI Xuepeng, LI Jianrong, GAO Ruichang, YANG Qing, WEI Zhengpeng, ZHOU Xiaomin, WANG Mingli |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-12T22:02:25Z |
| format | Article |
| id | doaj.art-b86b2169c0c142e19fee29b022c99229 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-12T22:02:25Z |
| publishDate | 2023-06-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-b86b2169c0c142e19fee29b022c992292023-07-25T06:04:50ZengChina Food Publishing CompanyShipin Kexue1002-66302023-06-014412424910.7506/spkx1002-6630-20220923-235Effect of Resveratrol on Gel Properties of Silver Carp Myofibrillar ProteinWANG Yuesong, LIU Xiangling, LI Xuepeng, LI Jianrong, GAO Ruichang, YANG Qing, WEI Zhengpeng, ZHOU Xiaomin, WANG Mingli0(1. National R&D Branch Centre for Surimi and Surimi Products Processing, College of Food Science and Technology, Bohai University, Jinzhou 121013, China; 2. College of Food and Biotechnology Engineering, Jiangsu University, Zhenjiang 212013, China; 3. Rongcheng Taixiang Food Products Co. Ltd., Key Laboratory of Frozen Prepared Marine Foods Processing, Ministry of Agriculture and Rural Affairs, Weihai 234309, China; 4. Zhejiang Xingye Industrial Group Co. Ltd., Zhoushan 316120, China; 5. Penglai Jinglu Fishery Co. Ltd., Yantai 265600, China)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.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-006.pdfresveratrol; silver carp; myo?brillar protein; gel properties |
| spellingShingle | WANG Yuesong, LIU Xiangling, LI Xuepeng, LI Jianrong, GAO Ruichang, YANG Qing, WEI Zhengpeng, ZHOU Xiaomin, WANG Mingli Effect of Resveratrol on Gel Properties of Silver Carp Myofibrillar Protein Shipin Kexue resveratrol; silver carp; myo?brillar protein; gel properties |
| title | Effect of Resveratrol on Gel Properties of Silver Carp Myofibrillar Protein |
| title_full | Effect of Resveratrol on Gel Properties of Silver Carp Myofibrillar Protein |
| title_fullStr | Effect of Resveratrol on Gel Properties of Silver Carp Myofibrillar Protein |
| title_full_unstemmed | Effect of Resveratrol on Gel Properties of Silver Carp Myofibrillar Protein |
| title_short | Effect of Resveratrol on Gel Properties of Silver Carp Myofibrillar Protein |
| title_sort | effect of resveratrol on gel properties of silver carp myofibrillar protein |
| topic | resveratrol; silver carp; myo?brillar protein; gel properties |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-006.pdf |
| work_keys_str_mv | AT wangyuesongliuxianglinglixuepenglijianronggaoruichangyangqingweizhengpengzhouxiaominwangmingli effectofresveratrolongelpropertiesofsilvercarpmyofibrillarprotein |