Food and Fermentation Industries >

2022 , Vol. 48 >Issue 19: 144 - 152

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.030599

Effects of Porphyra yezoensis polysaccharides on gel characteristics and antioxidant activity of Hypophthalmichthys molitrix surimi

  • JI Chenyang ,
  • HU Xiao ,
  • JI Hongwu ,
  • CHEN Shengjun ,
  • LI Laihao ,
  • QI Bo ,
  • DENG Jianchao ,
  • PAN Chuang ,
  • YANG Xianqing
Expand
  • 1(College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China)
    2(South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, National R & D Center for Aquatic Product Processing,Key Laboratory of Aquatic Processing, Ministry of Agriculture and Rural Affairs, Guangzhou 510300, China)
    3(Collaborative Innovation Center of Seafood Deep Processing (Dalian Polytechnic University),Dalian 116034, China)

Received date: 2021-12-27

  Revised date: 2022-01-19

  Online published: 2022-11-01

Fold

Abstract

In this study, Porphyra polysaccharide was used as an exogenous additive to improve the quality of surimi products. The effects of Porphyra polysaccharide on the gel properties, water status, microstructure, protein secondary structure, and antioxidant activity of silver carp (Hypophthalmichthys molitrix) surimi were investigated. The results showed that the addition of 0.4% (mass ratio) Porphyra polysaccharide significantly improved the gel strength, textural properties, and water holding capacity (WHC) of silver carp surimi, and the whiteness was acceptable. The result of the water state illustrated that the addition of Porphyra polysaccharides could shorten the gel relaxation time T2 of surimi and convert part of free water into bound water. Scanning electron microscopy demonstrated that the surimi with 0.4% polysaccharide addition had the most uniform and dense three-dimensional gel network structure. However, excessive polysaccharides interfered with the interaction with protein molecules, disrupting the gel network structure and leading to a decrease in gel quality. FT-IR analysis confirmed that the α-helix content decreased significantly and the β-turn content increased (P<0.05) in the range of 0%-0.4% of polysaccharide addition. When the addition amount exceeded 0.4%, the α-helix content gradually rebounded, however, the β-turn showed the opposite trend. Antioxidation experiments indicated that the surimi gels supplemented with Porphyra polysaccharides exhibited the more excellent scavenging ability of DPPH radicals, hydroxyl radicals, and ABTS cationic radicals. It could also inhibit protein oxidation in a dose-dependent manner compared with the control group.

Key words： silver carp surimi; Porphyra polysaccharide; gel properties; water-holding capacity; microstructure; protein conformation; antioxidant activity

Cite this article

JI Chenyang , HU Xiao , JI Hongwu , CHEN Shengjun , LI Laihao , QI Bo , DENG Jianchao , PAN Chuang , YANG Xianqing . Effects of Porphyra yezoensis polysaccharides on gel characteristics and antioxidant activity of Hypophthalmichthys molitrix surimi[J]. Food and Fermentation Industries, 2022 , 48(19) : 144 -152 . DOI: 10.13995/j.cnki.11-1802/ts.030599

References

[1] FANG M X, XIONG S B, YIN T, et al.Proteomic profiling and oxidation site analysis of gaseous ozone oxidized myosin from silver carp (Hypophthalmichthys molitrix) with different oxidation degrees[J].Food Chemistry, 2021, 363:130307.
[2] YI S M, YE B B, LI J R, et al.Physicochemical properties, protein conformation, and aggregate morphology of heated myosin from Hypophthalmichthys molitrix and Nemipterus virgatus mixtures[J].Food Frontiers, 2020, 1(4):473-483.
[3] MANZOOR M, SINGH J, BANDRAL J D, et al.Food hydrocolloids:Functional, nutraceutical and novel applications for delivery of bioactive compounds[J].International Journal of Biological Macromolecules, 2020, 165:554-567.
[4] RAMÍREZ J A, URESTI R M, VELAZQUEZ G, et al.Food hydrocolloids as additives to improve the mechanical and functional properties of fish products:A review[J].Food Hydrocolloids, 2011, 25(8):1 842-1 852.
[5] XIONG G Q, CHENG W, YE L X, et al.Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella)[J].Food Chemistry, 2009, 116(2):413-418.
[6] WU S J.Effect of pullulan on gel properties of Scomberomorus niphonius surimi[J].International Journal of Biological Macromolecules, 2016, 93:1 118-1 120.
[7] QIU H M, VEERAPERUMAL S, LYU J H, et al.Physicochemical properties and potential beneficial effects of porphyran from Porphyra haitanensis on intestinal epithelial cells[J].Carbohydrate Polymers, 2020, 246:116626.
[8] 徐安琪, 杨镕, 朱煜康, 等.紫菜粉添加对鱿鱼鱼糜凝胶特性及其蛋白结构的影响[J].食品科学, 2021, 42(2):46-52.
XU A Q, YANG R, ZHU Y K, et al.Effect of laver(Porphyra umbilicalis) powder on gel properties and protein structure of giant squid(Dosidicus gigas) surimi[J].Food Science, 2021, 42(2):46-52.
[9] WANG Y H, HWANG J Y, PARK H B, et al.Porphyran isolated from Pyropia yezoensis inhibits lipopolysaccharide-induced activation of dendritic cells in mice[J].Carbohydrate Polymers, 2020, 229:115457.
[10] WU Y T, HUO Y F, XU L, et al.Purification, characterization and antioxidant activity of polysaccharides from Porphyra haitanensis[J].International Journal of Biological Macromolecules, 2020, 165:2 116-2 125.
[11] JI C Y, PAN C, HUANG H C, et al.Effects of origin and harvest period on characterisation, structure and antioxidant activity of polysaccharides derived from Porphyra haitanensis[J].International Journal of Food Science & Technology, 2022, 57(1):123-136.
[12] ZHENG M J, LIU X, CHUAI P J, et al.Effects of crude fucoidan on physicochemical properties, antioxidation and bacteriostasis of surimi products[J].Food Control, 2021, 122:107806.
[13] 宋春勇, 洪鹏志, 周春霞, 等.大豆油和预乳化大豆油对金线鱼鱼糜凝胶品质的影响[J].食品科学, 2021, 42(8):90-97.
SONG C Y, HONG P Z, ZHOU C X, et al.Effect of soybean oil and pre-emulsified soybean oil on the quality of Nemipterus virgatus surimi gel[J].Food Science, 2021, 42(8):90-97.
[14] 熊雅雯, 黄卉, 李来好, 等.不同煮制条件对罗非鱼片品质的影响[J].食品科学, 2022,43(11):39-48.
XIONG Y W, HUANG H, LI L H, et al.Effects of different cooking conditions on the quality of tilapia fillets[J].Food Science, 2022,43(11):39-48
[15] TANG J, NIE J, LI D P, et al.Characterization and antioxidant activities of degraded polysaccharides from Poria cocos sclerotium[J].Carbohydrate Polymers, 2014, 105:121-126.
[16] 熊泽语, 谢晨, 陈百科, 等.不同添加物对未漂洗大黄鱼鱼糜品质的影响[J].食品与发酵工业, 2021, 47(10):151-158.
XIONG Z Y, XIE C, CHEN B K, et al.Effects of different additives on the quality of non-rinsed large yellow croaker surimi[J].Food and Fermentation Industries, 2021, 47(10):151-158.
[17] WANG R H, GAO R C, XIAO F, et al.Effect of chicken breast on the physicochemical properties of unwashed sturgeon surimi gels[J].LWT, 2019, 113:108306.
[18] YU W Y, WANG Z M, PAN Y X, et al.Effect of κ-carrageenan on quality improvement of 3D printed Hypophthalmichthys molitrix-sea cucumber compound surimi product[J].LWT, 2022, 154:112279.
[19] QIAO L K, LI Y P, CHI Y Z, et al.Rheological properties, gelling behavior and texture characteristics of polysaccharide from Enteromorpha prolifera[J].Carbohydrate Polymers, 2016, 136:1 307-1 314.
[20] RAWDKUEN S, BENJAKUL S, VISESSANGUAN W, et al.Effect of chicken plasma protein and some protein additives on proteolysis and gel-forming ability of sardine (Sardinella gibbosa) surimi[J].Journal of Food Processing and Preservation, 2007, 31(4):492-516.
[21] CAO Y, ZHAO L Y, HUANG Q L, et al.Water migration, ice crystal formation, and freeze-thaw stability of silver carp surimi as affected by inulin under different additive amounts and polymerization degrees[J].Food Hydrocolloids, 2022, 124:107267.
[22] CHEN J X, DENG T Y, WANG C, et al.Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi[J].Journal of the Science of Food and Agriculture, 2020, 100(5):2 252-2 260.
[23] ZHUANG X B, HAN M Y, BAI Y, et al.Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber[J].Food Hydrocolloids, 2018, 74:219-226.
[24] BUAMARD N, BENJAKUL S.Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts[J].Food Hydrocolloids, 2015, 51:146-155.
[25] 汤嘉慧, 郭全友, 邹咪, 等.κ-卡拉胶/K+凝胶体系对鱼糜凝胶特性和流变的影响[J].食品与发酵工业, 2020, 46(16):86-92.
TANG J H, GUO Q Y, ZOU M, et al.Effects of κ-carrageenan/K+ gel system on surimi gel properties and rheology[J].Food and Fermentation Industries, 2020, 46(16):86-92.
[26] 徐永霞, 王瑞, 李学鹏, 等.热处理对鱼肌原纤维蛋白结构及腥味物质结合能力的影响[J].中国食品学报, 2020, 20(9):131-138.
XU Y X, WANG R, LI X P, et al.Effects of heat treatment on the structure of myofibrillar protein and binding ability with fishy odor compounds[J].Journal of Chinese Institute of Food Science and Technology, 2020, 20(9):131-138.
[27] LIN J, HONG H, ZHANG L T, et al.Antioxidant and cryoprotective effects of hydrolysate from gill protein of bighead carp (Hypophthalmichthys nobilis) in preventing denaturation of frozen surimi[J].Food Chemistry, 2019, 298:124868.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.