文献类型： 外文期刊
作者： Yang, Qin 1 ; Li, Jinling 2 ; Ma, Wentao 1 ; Liu, Ru 1 ; Zou, Shengbi 3 ; Zhao, Yongqiang 4 ; Xiong, Shanbai 1 ; Rong, Jianhua 1 ; Hu, Yang 1 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
2.Wuhan Polytech Univ, Coll Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China
3.Hubei Crayfish Ind Holding Grp Co Ltd, Qianjiang 433100, Hubei, Peoples R China
4.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
关键词： Surimi gel; TGase; EGCG; Synergistic cross-linking; Molecular docking; Molecular dynamics simulation
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 491 卷
页码：
收录情况： SCI
摘要： This study attempts to explore the physicochemical properties and synergistic cross-linking mechanism of EGCG/ TGase-treated surimi gels using Raman spectroscopy, scanning electron microscopy, molecular simulation, and Nano-HPLC. The results showed that surimi gels with the addition of EGCG (0.18 x 10- 2 g/gpro) and TGase (10 U/gpro) exhibited the highest breaking force (1353.31 g), deformation (1.43 cm), and water-holding capacity (95.38 %). The conversion of alpha-helix and random coil structures into beta-sheet and beta-turn structures contributed to the compaction and orderliness of gel microstructure. Notably, the molecular simulation confirmed that EGCG expanded the substrate-binding pocket of TGase from 15.4 & Aring; to 17.1 & Aring;. This structural modification facilitated interactions between the Gln 204, Lys 205, and Lys 206 regions on the myosin heavy chain domain and the Cys 64-His 274-Asp 255 on TGase, thereby enhancing gel strength. The adducts of EGCG with lysine and arginine were identified for the first time.
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