Modification of the structure and function of myofibrillar protein by structurally relevant natural phenolic compounds  

作　　者：Na Li Kexin Zhang Xinghua Dong Yunpeng Xu Zhifeng Tan Geng Cao Xiaoyang Liu Dayong Zhou Deyang Li 

机构地区：[1]School of Food Science and Technology,Dalian Polytechnic University,Dalian,116034,China [2]National Engineering Research Center of Seafood,Dalian,116034,China

出　　处：《Food Bioscience》2023年第3期1620-1629,共10页食品生物科学（英文）

基　　金：financially supported by“The National Natural Science Foundation of China(32102029)”;“Program of Natural Science Foundation of Liaoning Province(2022-BS-266)”;“National Key R&D Program of China(2018YFD0901002)”;“Marine Economic Development Project of Liaoning Province(2022-47)”.

摘　　要：Protein gelation is an important functional characteristic of shrimp surimi products.The effects of structurally relevant natural phenolic compounds on the structure and functional properties of myofibrillar protein(MP)of the Penaeus vannamei were investigated.In the present study,phenolics improved the oxidative stability of MP,while leading to a decrease in the emulsification properties of MP.The carbonyl and free radical contents and fluorescence quantification of protein oxidation products showed that the addition of phenolic compounds could effectively prevent MP oxidation due to their antioxidant capacity derived from hydroxyl groups.In addition,phenolics could improve the rheological properties and gelling behavior of MP.Finally,the interactions between the substituents of MP and phenolic compounds were explored by molecular docking to elucidate the modification mechanism.Gallic acid(GA),quercetin(QT),and(-)-epigallocatechin-3-gallate(EGCG)interacted with MP mainly through hydrogen bonding to unfold the secondary structure of MP and reduce the surface hydrophobicity.Unlike GA and EGCG,QT interacted electrostatically with MP,maintaining theα-helical structure and leading to a slight increase in surface hydrophobicity.This study demonstrated the great potential of phenolic compounds as natural additives for the functional modification of shrimp surimi products.

关 键 词：Natural phenolic compounds Myofibrillar protein Gelling behavior Molecular docking Functional modification Shrimp surimi 

分 类 号：TS201.2[轻工技术与工程—食品科学]