食品工业科技2025，Vol.46Issue(23)：81-88,8.DOI:10.13386/j.issn1002-0306.2024110240
绿原酸对盐渍海蜇的脱铝作用及对海蜇胶原蛋白结构的影响
Dealumination of Salted Jellyfish by Chlorogenic Acid and Its Effect on the Collagen Structure of Jellyfish
摘要
Abstract
Jellyfish is rich in collagen,high in water content,perishable,and commonly used salt and alum treatment to make salted jellyfish,resulting in excessive aluminum content.Chlorogenic acid(CGA)solution was used to reduce the aluminum content in jellyfish for decreasing the residual amount of aluminum in jellyfish and reducing the damage of aluminum to the human body.The effect of CGA on the structure of collagen in jellyfish was explored through ultraviolet spectrophotometry,thermal analysis,molecular docking,and molecular dynamics simulation.The results showed that CGA significantly reduced the residual amount of aluminum in salted jellyfish.When the concentration of CGA was 0.2 mg/mL,the removal amount of aluminum was the highest,and the removal rate was 51.51％.At the same time,the hardness,chewiness,and resilience of salted jellyfish were improved,and CGA maintained the integrity of the microstructure of salted jellyfish.CGA increased the relative content of α-helix in jellyfish collagen from 33.63％to a maximum of 39.12％,decreased the relative content of β-fold,β-turn,and random curl,and improved the thermal stability of jellyfish collagen.The collagen interacted with CGA through hydrogen bonding and hydrophobic interaction,and the collagen and CGA formed a stable complex.This study enriched the dealumination technology of salted jellyfish and provided a theoretical basis for the green processing of jellyfish.关键词
盐渍海蜇/铝含量/绿原酸/胶原蛋白结构/分子对接Key words
salted jellyfish/aluminum content/chlorogenic acid(CGA)/collagen structure/molecular docking分类
轻工纺织引用本文复制引用
楚晓燕,于阔跃,杨莎莎,陈刘胤,李颖畅,陶国锋,石雪..绿原酸对盐渍海蜇的脱铝作用及对海蜇胶原蛋白结构的影响[J].食品工业科技,2025,46(23):81-88,8.基金项目
国家自然科学基金(32572730) （32572730）
渤海大学海洋研究院项目(BDHYYJY2024002). （BDHYYJY2024002）
