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Int J Mol Sci
2020 Jul 23;2115:. doi: 10.3390/ijms21155204.
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Oxidized Oligosaccharides Stabilize Rehydrated Sea Cucumbers against High-Temperature Impact.
Liu J
,
Xu Y
,
Xia T
,
Xue C
,
Liu L
,
Chang P
,
Wang D
,
Sun X
.
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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.
Figure 1. (A) Illustrative examples of oxidation of sucrose with NaIO4 and subsequent isomerization. The routes selected in this figure are a only a subset of the possible isomerization pathways. The curvy bond represents undetermined configuration. (B) 1H-NMR spectra of oxidized sucrose.
Figure 2. Mechanism of crosslinking. (A) Concept of the crosslinking process. (B) Crosslinking protein chains with glutaraldehyde (I→II) and oxidized sucrose (I→III). (C) Compound 10 resembles partial features of both glutaraldehyde (11) and oxidized sucrose (2).
Figure 3. Appearance and SEM images of the uncrosslinked and oxidized sucrose crosslinked high-temperature-treated (HTT) rehydrated sea cucumbers. (A) Appearance of the uncrosslinked. (B) SEM image of the uncrosslinked. (C) The appearance of the crosslinked. (D) SEM image of the crosslinked.
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