Effect of glycation on protein structure, amino acid composition and digestibility of silver carp mince

Abstract

This study was to investigate the effects of glycation on the quality of silver carp mince (SCM) proteins. The browning index (BI), sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), Fourier transform infrared spectroscopy (FTIR), total amino acid composition, chemical score, protein digestibility and reductive power of digested products were determined. The correlation between the degree of glycation, protein structure and protein nutritional quality was analysed. The results showed that the BI value of SCM-G increased with the increase in heating time. Myosin heavy chain (MHC), myosin light chain (MLC), tropomyosin and actin were the main protein reactants for glycation. Glycation led to the expansion of the secondary structure of SCM proteins. Glycation reduced lysine and cysteine content but did not change the first limiting amino acid (Val) in SCM. The essential amino acid content of glycated SCM remained consistent with the amino acid nutritional requirements for children and above recommended by FAO/WHO. In addition, glycation did not change protein digestibility but significantly increased the reducing power of digested products with increasing degree of glycation. These results provided a theoretical basis for the application of glycation in food processing industry and the development of aquatic products with high nutritional value.

Nutritional quality analysis of high-moisture extrudates containing mixed proteins from soy and surimi

“…As can be seen in Table 3, the amino acid content increased as the surimi content increased from 10% to 40%, which was consistent with the study of others. 38 It was also found that the most abundant amino acids were Glu (190.05–222.38 mg per g protein), Asp (110.72–120.92 mg per g protein) and Leu (75.10–89.69 mg per g protein). However, the scarcest amino acids were Cys (7.76–9.00 mg per g protein), Trp (9.77–11.20 mg per g protein) and Met (11.49–16.33 mg per g protein).…”

Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application

“…This discoloration could stem from the formation of aldehydes or carbonyl compounds due to lipid oxidation during processing. These compounds may interact with protein amino groups via the Maillard reaction, resulting in the production of colored reaction products. Alternatively, myoglobin may cross-link with MPs, leading to increased myoglobin formation and reduced whiteness of fish MPs .…”

Characterization of aroma characteristics of silver carp mince glycated with different reducing sugars

“…The results showed that glycation could effectively improve the smell, taste, and texture of silver carp sausage, and enhance the overall acceptability of the product without changing the protein digestibility ( Liu, Huang, Feng, Luo, & Shi, 2022 ). In addition, we also investigated the changes in protein structure, protein nutritional value, glycation site, and volatile compounds of silver carp mince under different heating times with and without glucose ( Liu, Hu, Wei, & Shi, 2022 ; Liu, Shen, Xiao, Jiang, & Shi, 2022 ). Based on the above studies, we found that different reducing sugars (L-arabinose and glucose) may have different effects on the odor characteristics of silver carp mince, which may be related to the degree of glycation, which could be regulated by the type of reducing sugar.…”