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首页> 美国卫生研究院文献>International Journal of Molecular Sciences >Oxidized Oligosaccharides Stabilize Rehydrated Sea Cucumbers against High-Temperature Impact
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Oxidized Oligosaccharides Stabilize Rehydrated Sea Cucumbers against High-Temperature Impact

机译：氧化的寡糖稳定再水化海参抗高温撞击

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Small-molecule crosslinkers could diffuse into and stabilize protein hydrogels without damaging their appearance, but they are absent from the food industry due to the high safety and efficacy requirements for foods. Oxidized oligosaccharides are non-toxic small polyaldehydes previously found capable of crosslinking proteins by premixing. In this study, we managed to diffuse various oxidized oligosaccharides into the protein wall of rehydrated sea cucumbers, and the texture profile analysis, total soluble material assay and SEM (scanning electron microscope) images all suggested the treated sea cucumbers acquired significantly enhanced stability against high-temperature-promoted deterioration. The stabilization was positively correlated with the aldehyde content of oxidized oligosaccharides but negatively correlated with molecular size. The mechanism of stabilization was found to include both covalent and hydrogen bond crosslinking. These results have demonstrated that oxidized oligosaccharides could enter food protein hydrogel by free diffusion and stabilize the 3D network effectively and thereby has great potential in food-related industry.
机译：小分子交联剂可以扩散到并稳定蛋白质水凝胶，而不会损坏它们的外观，但由于对食物的高安全性和功效要求，它们缺乏食品行业。氧化的寡糖是先前发现能够通过预混合交联蛋白质的无毒的小型聚醛。在这项研究中，我们设法将各种氧化的寡糖弥散为再水水海参的蛋白质壁，以及纹理剖面分析，总可溶性材料测定和SEM（扫描电子显微镜）图像都提出了处理的海洋黄瓜，获得了显着提高了稳定性的稳定性 - 温度促进恶化。稳定化与氧化寡糖的醛含量呈正相关，但与分子大小负相关。发现稳定化机制包括共价和氢键交联。这些结果表明，氧化的寡糖可以通过自由扩散进入食品蛋白质水凝胶，有效地稳定3D网络，从而具有巨大的食物相关行业潜力。

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