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Intervention mechanism of self-degradation of ready-to-eat sea cucumber by adding green tea extract and gallic acid.
Qi, Xin; Sun, Xiao; Zhu, Lulu; Zhang, Hongwei; Wang, Yangfan; Liu, Yang; Hou, Hu.
Afiliação
  • Qi X; College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province 266003, PR China.
  • Sun X; College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province 266003, PR China.
  • Zhu L; College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province 266003, PR China.
  • Zhang H; Technology Center of Qingdao Customs District, No. 83, Xinyue Road, Qingdao, Shandong Province 266109, PR China.
  • Wang Y; Ministry of Education Key Laboratory of Marine Genetics and Breeding, College of Marine Life Science, Ocean University of China, Qingdao 266003, PR China.
  • Liu Y; College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province 266003, PR China.
  • Hou H; College of Food Science and Engineering, Ocean University of China, No.5, Yu Shan Road, Qingdao, Shandong Province 266003, PR China; Laboratory for Marine Drugs and Bioproducts, Qingdao National Laboratory for Marine Science and Technology, Qingdao, Shandong Province 266237, PR China. Electronic add
Food Res Int ; 156: 111282, 2022 06.
Article em En | MEDLINE | ID: mdl-35651054
Gallic acid (GA) and green tea extract (GT) could retard the self-degradation of ready-to-eat sea cucumber (RSC). The physical and chemical properties of RSC were changed after cross-linking. Cross-linkers could retard the conversion of α-helix like structure to random coil. Besides, the peptides of cross-linked RSC were easily broken at the sites of G, E, A, L, S, H, Y, V and I after stored for 30 d. The self-degradation rate of RSC before and after cross-linking was determined by synthetic typical peptides. After cross-linked by GA, the relative peak heights of NQ, NL and GLQ increased by 20.59%, 11.14% and 31.49%, indicating that GA could effectively retard the degradation of the peptides during storage. Moreover, hydrogen bond was confirmed as the main force to maintain the stability of RSC body wall before and after cross-linking.
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pepinos-do-Mar / Produtos Biológicos Idioma: En Revista: Food Res Int Ano de publicação: 2022 Tipo de documento: Article

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pepinos-do-Mar / Produtos Biológicos Idioma: En Revista: Food Res Int Ano de publicação: 2022 Tipo de documento: Article