| Popis: |
How to improve the gel properties of protein has become a research focus in the field of seafood processing. In this paper, a fucoidan (FU)–vegetable oil emulsion was prepared, and the mechanism behind the effect of emulsion on protein conformation and the heat-induced gel properties was studied. The results revealed that the FU–vegetable oil complex caused the aggregation and cross-linking of myosin, as well as increased the surface hydrophobicity and total sulfhydryl content of myosin. In addition, the addition of the compound (0.3% FU and 1% vegetable oil) significantly improved the gel strength, hardness, chewiness, and water-holding capacity of the myosin gel (p < 0.05). In particular, when the addition of camellia oil was 1%, the gel strength, hardness, chewiness, and water-holding capacity had the highest values of 612.47 g.mm, 406.80 g, 252.75 g, and 53.56%, respectively. Simultaneously, the emulsion (0.3% FU-1% vegetable oil) enhanced the hydrogen bonds and hydrophobic interaction of the myosin gels. The image of the microstructure showed that the emulsion with 0.3% FU-1% vegetable oil improved the formation of the stable three-dimensional network structure. In summary, the FU–vegetable oil complex can promote unfolding of the protein structure and improve the gel properties of myosin, thus providing a theoretical basis for the development of functional surimi products. |
