中国食品学报2024，Vol.24Issue(7)：138-146,9.DOI:10.16429/j.1009-7848.2024.07.014
表儿茶素没食子酸酯与菊粉复配对鲈鱼肌球蛋白的影响
Effect of(-)-Epicatechin Gallate and Inulin Complex on Myosin from Lateolabrax japonicus
摘要
Abstract
In order to investigate the effect of(-)-epicatechin gallate(0.1％,0.2％,0.3％,0.4％)synergized with polysaccharide(1％inulin)on the characteristics of myosin,turbidity,particle size,zeta potential,solubility,active sulfhydryl group and dimeric tyrosine content were analyzed.The results showed that with the increase of mass fraction of(-)-epicatechin gallate,the turbidity and particle size showed a trend of decreasing and then increasing,while the zeta potential,solubility and active sulfhydryl groups content increased first and then decreased,the change trend of dimeric tyrosine was opposite.When 0.2％(-)-epicatechin gallate and 1％inulin were added,the turbidity and particle size were the smallest,and the particle size was reduced to 279 nm.The absolute values of potential,solubility,and active sulfhydryl group values were the hightest when 0.2％(-)-epicatechin gallate and 1％inulin were added.The absolute po-tential value and active sulfhydryl group were respectively 6.37 mV,24.34 nmol/mg prot.The dimeric tyrosine contents were the lowest.Therefore,the synergistic effect of different concentrations of(-)-epicatechin gallate and 1％of inulin improved the physicochemical properties of myosin in Lateolabrax japonic us,providing a theoretical basis for the improve-ment of surimi gel properties,while the dimeric tyrosine indicated that it also increased the antioxidant properties of myosin.关键词
表儿茶素没食子酸酯/菊粉/肌球蛋白/理化性质Key words
(-)-epicatechin gallate/inulin/myosin/physicochemical properties引用本文复制引用
师丹华,魏冰,闫焕,李红燃,李颖畅,励建荣..表儿茶素没食子酸酯与菊粉复配对鲈鱼肌球蛋白的影响[J].中国食品学报,2024,24(7):138-146,9.基金项目
国家自然科学基金联合基金项目(U20A2067) （U20A2067）
