Effect of hydroxyl radical induced oxidation on the physicochemical and gelling properties of shrimp myofibrillar protein and its mechanism. (30th July 2021)

• Record Type: Journal Article
• Authors: Li, De-Yang; Tan, Zhi-Feng; Liu, Zi-Qiang; Wu, Chao; Liu, Hui-Lin; Guo, Chao; Zhou, Da-Yong
• Is Part Of: Food chemistry. Volume 351(2021)
• Publication Date: 2021-07-30
• Subjects: Shrimp -- Myofibrillar protein gel -- Oxidation -- Microstructure -- Water distribution -- Mechanical properties; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129344
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Hydroxyl radicals were used to induce oxidative modifications of shrimp MP. AFM was used to characterize the aggregation of MP. 3D printing technology was used to characterize the gelation ability of MP. Microstructure, WHC and water distribution determined the texture of MP gel. Relationship between shrimp MP oxidation and gel properties was revealed. Abstract: Protein oxidation is considered as an important factor affecting the texture quality of surimi. In this work, the myofibrillar protein (MP) from shrimp ( Penaeus vannamei ) was subjected to a hydroxyl radical generating system at various concentrations of H2 O2, to simulate the oxidative environment during surimi processing. After the hydroxyl radical oxidation, it was found that the carbonyl content, surface hydrophobicity, and MP aggregation increased. Meanwhile, the a-helix decreased, but β-sheet increased after oxidation. The moderate oxidation led to a dense network microstructure, increased water holding capacity (WHC) and decreased water mobility, which ultimately enhanced textural (hardness and springiness increased by 0.51- and 0.06-fold, respectively) and rheological properties of MP gel (MPG). However, excessive oxidation could reduce the mechanical properties of MPG. The microstructure, WHC and water distribution played a key role in the mechanical properties of MPG. This study can provide a theoretical basis for processing of shrimp surimi products.