Dual regulations on texture and water mobility of shrimp surimi gel with sustained-release epigallocatechin-3-gallate in γ-cyclodextrin metal organic frameworks: Insights into functionality and mechanisms

Zonghan Wang; Deyang Li; Xiaoyang Liu; Min Zhang; Beiwei Zhu; Donghong Liu; Dayong Zhou

doi:10.1016/j.foodres.2023.113522

Dual regulations on texture and water mobility of shrimp surimi gel with sustained-release epigallocatechin-3-gallate in γ-cyclodextrin metal organic frameworks: Insights into functionality and mechanisms

Food Res Int. 2023 Dec;174(Pt 1):113522. doi: 10.1016/j.foodres.2023.113522. Epub 2023 Sep 27.

Authors

Zonghan Wang¹, Deyang Li², Xiaoyang Liu², Min Zhang², Beiwei Zhu¹, Donghong Liu³, Dayong Zhou⁴

Affiliations

¹ National Engineering Research Center of Seafood, State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China; College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China.
² National Engineering Research Center of Seafood, State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
³ College of Biosystems Engineering and Food Science, National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang R & D Center for Food Technology and Equipment, Zhejiang University, Hangzhou 310058, China; Fuli Institute of Food Science, Ningbo Research Institute, Zhejiang University, Hangzhou 310058, China. Electronic address: dhliu@zju.edu.cn.
⁴ National Engineering Research Center of Seafood, State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address: zdyzf1@163.com.

PMID: 37986425
DOI: 10.1016/j.foodres.2023.113522

Abstract

Epigallocatechin-3-gallate (EGCG) could demonstrate crosslinking effects on myofibrillar proteins, yet its proneness to self-aggregation could bring excessive crosslinking and water loss within gels, hindering its application as an additive during thermal gelation process. Here, encapsulation with the γ-cyclodextrin metal organic framework (γ-CD-MOF) before the use of EGCG was found to play a dual role: alleviating over-crosslinking of proteins and elevating water retention within gels. Results showed that EGCG got a sustainable release throughout the thermal process due to the gradual fracture of O-K coordinate bounds and structural collapse of γ-CD-MOF. Mechanism insights revealed that the use of EGCG loaded γ-CD-MOF (EGCG@γ-CD-MOF) could regulate formation efficiency on disulfide bounds and promote protonation transition of the amino groups in proteins. Moreover, EGCG@γ-CD-MOF brought a higher retention of phenols within gels through preventing oxidative transformation of phenols towards quinones, which were verified to display a higher affinity towards myosin via molecular calculations.

Keywords: Cross-linkage; Epigallocatechin-3-gallate; Food processing; Gelation; Litopenaeus vannamei; Microstructure; Molecular docking; Shrimp surimi; Texture properties.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Delayed-Action Preparations
Gels / chemistry
Metal-Organic Frameworks*
Phenols
Water
gamma-Cyclodextrins*

Substances

gamma-Cyclodextrins
Metal-Organic Frameworks
epigallocatechin gallate
Water
Delayed-Action Preparations
Phenols
Gels