防冻剂
冰晶
化学
抗冻蛋白
肌原纤维
食品科学
溶解度
低温保护剂
水活度
冰点
凝结
低温保存
生物化学
有机化学
含水量
细胞生物学
物理
光学
工程类
热力学
生物
岩土工程
胚胎
作者
Xu Chen,Jinhong Wu,Xiaozhen Li,Fujia Yang,Luhan Yu,Xiaokun Li,Jianlian Huang,Shaoyun Wang
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-09-04
卷期号:371: 131054-131054
被引量:50
标识
DOI:10.1016/j.foodchem.2021.131054
摘要
Freezing technology is important for storage of animal products such as surimi. However, mechanical damage caused by ice crystals would lead to quality deterioration. This study aims to investigate the protective effect of antifreeze peptides (AFPs) on the quality of surimi during freezing storage and its possible mechanism. We found that AFPs exhibited a strong inhibition of ice crystal recrystallization, and the molecular weight ranged from 180 to 3000 Da. AFPs can prevent the degeneration of myofibrillar protein by reducing the loss of Ca2+-ATPase activity, slowing oxidation of sulfhydryl groups to disulfide bonds, and maintaining surface hydrophobicity and solubility of myofibrillar protein. Moreover, AFPs can reduce the influence of freezing stress on water mobility, thereby protecting the surimi from losing immobilized water and bound water during frozen storage. These findings indicate that AFPs could potentially serve as a food ingredient with antifreeze functional for the storage of surimi products.
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