Effect of Catechin on Myofibrillar Protein in Squid Muscle-TMAOase System

被引：0
|
作者：
Li Y. [1 ]
Zhao N. [1 ]
Li Y. [1 ]
Song S. [1 ,2 ]
Yi S. [1 ]
Shen L. [3 ]
Li J. [1 ]
机构：
[1] College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou
[2] Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian
[3] Dalian Donglin Food Co., Ltd., Dalian
来源：
Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 12期
关键词：
(+)-catechin; Formaldehyde; Functional properties; Myofibrillar protein; Trimethylamine-N-oxide demethylation;
D O I：
10.16429/j.1009-7848.2021.12.005
中图分类号：
学科分类号：
摘要：
The content of formaldehyde in squid is high and formaldehyde can cross-link with protein, which leads to the decrease of protein quality. It is of great significance to delay the decrease of protein by adding some natural products. The squid muscle-TMAOase simulation system was constructed to investigate the effect of catechin on protein functional properties in squid muscle. The changes of color difference value, water holding capacity, solubility, particle size, turbidity, gelation ability and gel strength were measured. At the same time, the effects of (+)-catechins on the functional properties of squid protein were discussed. The results showed that (+)-catechins had an inhibitory effect on TMAO decreasing and significantly reduced the content of FA and DMA. Catechin protects the color of squid meat. Low concentration of catechins (20, 40, 60 μmol/g) could promote the solubility and gelation of squid MP, and it could inhibit the increase of turbidity and increase of particle size. High concentrations of (+)-catechins (80, 100 μmol/g) could inhibit the functional properties of squid myofibrillar protein. Therefore, the optimal catechin addition for maintaining protein functional properties was 60 μmol/g. © 2021, Editorial Office of Journal of CIFST. All right reserved.
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页码：46 / 54
页数：8
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