Structural and functional analysis of soy protein-skipjack tuna protein gels prepared by two-screw extrusion and their effects on metabolites and gut microbiota in vitro
文献类型： 外文期刊
作者： Zhang, Zhihong 1 ; Gao, Yang 2 ; Liu, Fanrui 1 ; Chen, Yubei 1 ; Li, Baolian 1 ; Feng, Ying 1 ; Wang, Honglan 1 ; Xia, Guanghua 3 ; He, Hai 1 ;
作者机构： 1.Hainan Med Univ, Sch Publ Hlth, Key Lab Trop Translat Med, Heinz Mehlhorn Academician Workstat,Minist Educ,In, Haikou 571199, Hainan, Peoples R China
2.Heilongjiang Acad Agr Sci, Food Proc Res Inst, Harbin 150086, Heilongjiang, Peoples R China
3.Hainan Univ, Hainan Engn Res Ctr Aquat Resources Efficient Util, Key Lab Food Nutr & Funct Food Hainan Prov, Key Lab Seafood Proc Haikou,Coll Food Sci & Techno, Hainan 570228, Hainan, Peoples R China
4.Southern Med Univ, Affiliated Hosp 8, Peoples Hosp Shunde 1, Dept Endocrinol & Metab, Foshan 528300, Guangdong, Peoples R China
关键词： Skipjack tuna fish protein; Soy protein; Twin-screw extrusion; Gelation behavior; Fecal fermentation
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 27 卷
页码：
收录情况： SCI
摘要： This study examined the impact of varying skipjack tuna fish protein (FP) concentrations on the structural and functional properties of soy protein (SP)-based gels produced via two-screw extrusion. Scanning electron microscopy showed that gels with <= 10 % FP had compact structures, while >= 20 % FP caused voids, cracks, and phase separation. Fluorescence spectroscopy indicated disrupted protein conformation with increasing FP. X-ray diffraction revealed enhanced semi-crystalline structures, while textural analysis showed reduced hardness and chewiness but consistent springiness with higher FP. Gels with FP improved gelation behavior and thermal stability, with SP@20 %FP demonstrating optimal thermal resistance. Rheological analysis showed higher FP improved gel strength but weakened structural integrity beyond 20 %. Short-chain fatty acids analysis indicated increased acetate and propionate levels with FP, enhancing fermentation potential. Microbial diversity decreased with increasing FP, favoring fermentative bacteria. Moderate FP addition optimized gel properties, but excessive FP weakened structure and altered microbial dynamics, emphasizing balanced FP usage.
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