<br>鹰嘴豆蛋白水解物作为冷冻鱼糜中的新型植物性冷冻保护剂：蛋白质结构完整性和胶凝行为的见解,Food Research International

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鹰嘴豆蛋白水解物作为冷冻鱼糜中的新型植物性冷冻保护剂：蛋白质结构完整性和胶凝行为的见解
Food Research International ( IF 7.0 ) Pub Date : 2023-04-25 , DOI: 10.1016/j.foodres.2023.112871
Chao Wang ₁ , Junhui Rao ₁ , Xueyin Li ₁ , Diheng He ₁ , Ting Zhang ₁ , Jianteng Xu ₁ , Xi Chen ₂ , Lan Wang ₃ , Yue Yuan ₄ , Xiangwei Zhu ₁

Affiliation

鹰嘴豆蛋白（CP）及其酶解物是消费最广泛的豆类成分之一，在食品工业中具有多种应用，例如粘合剂、乳化剂和肉类蛋白替代品。然而，除了这些众所周知的功能外，CP 作为冷冻保护剂的使用仍未得到探索。在这项研究中，我们制备了鹰嘴豆蛋白水解物（CPH），并从蛋白质结构完整性和胶凝行为方面研究了其对冷冻鱼糜的冷冻保护作用。结果表明，CPH 可以抑制冻融循环过程中肌原纤维蛋白（MP）的变性和氧化，其溶解度增加、Ca2+-ATP 酶活性、巯基浓度以及二硫键含量、羰基浓度和表面疏水性下降证明了这一点。冻结诱导的 MP 二级结构变化也受到延迟。此外，由 CPH 保护的冷冻鱼糜制备的凝胶表现出更稳定的微观结构、均匀的水分分布、增强的弹性、凝胶强度和持水能力。单独的 CPH 在减少添加量为 4% （w/w）时，表现出与商业配方（4% 蔗糖和 4% 山梨醇）相当的冷冻保护性能。因此，本研究为开发脉冲蛋白作为新型高性能食品冷冻保护剂提供了科学见解。

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Chickpea protein hydrolysate as a novel plant-based cryoprotectant in frozen surimi: Insights into protein structure integrity and gelling behaviors

Chickpea protein (CP) and its enzymatic hydrolysates are one of the most widely consumed pulse ingredients manifesting versatile applications in food industry, such as binders, emulsifiers, and meat protein substitutes. Other than those well-known functionalities, however, the use of CP as a cryoprotectant remained unexplored. In this study, we prepared the chickpea protein hydrolysate (CPH) and investigated its cryoprotective effects to frozen surimi in terms of the protein structure integrity and gelling behaviors. Results indicated that CPH could inhibit myofibrillar protein (MP) denaturation and oxidation during the freeze–thaw cycling, as evidenced by their increased solubility, Ca2+-ATPase activity, sulfhydryl concentration, and declined content of disulfide bonds, carbonyl concentration and surface hydrophobicity. Freezing-induced changes on MP secondary structures were also retarded. Moreover, gels prepared from CPH-protected frozen surimi demonstrated more stabilized microstructure, uniform water distribution, enhanced elasticity, gel strength and water holding capacity. The CPH alone, at a reducing addition content of 4% (w/w), exhibited comparable cryoprotective performance to that of the commercial formulation (4% sucrose and 4% sorbitol). Therefore, this study provides scientific insights for development of pulse proteins as novel and high-performance food cryoprotectants.

更新日期：2023-04-25

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