| Unrinsed surimi because of its no unrinsed process,the nutritional value can be retained,the yield is higher,and environmental pollution is reduced,but because it is not rinsed,a large number of metabolic enzymes remain in the body,resulting in a decrease in the quality of surimi and a shortened shelf life.Polyphenols are widely found in plant roots,leaves,skins,etc.,and have bioactive functions such as antioxidant,anti-inflammatory,and urate-lowering.In this paper,molecular docking technology and high performance liquid chromatography were mainly used to study the effect and mechanism of food polyphenols against ATP metabolism and degradation of unrinsed surimi,and to screen food polyphenols that inhibit the decline of the quality of unrinsed surimi,which provided a theoretical basis for improving the quality of unrinsed surimi and the development of food polyphenol synergy.(1)Using molecular docking technology,based on the Phenol Explore database,71 polyphenol monomers in the database were screened out to have the potential to inhibit the activities of acid phosphatase(ACP),adenosine deaminase(ADA)and xanthine oxidase(XOD).According to the database comparison and literature comparison,turmeric,tea seeds,sesame,rosemary,peppermint,grape seeds,pomegranate peel,blueberries,olives,grapefruit,verbena,oats,strawberries and lotus seeds were screened as raw materials.The inhibitory effect of these 14 food polyphenols on ACP,ADA and XOD was studied by enzyme-linked immunoassay.When the concentration of polyphenols was 0.1mg/mL,the inhibition rate of grape seed polyphenols on ACP(40.79±9.48%)was significantly higher than that of other polyphenols.The inhibition rate of pomegranate polyphenols,rosemary polyphenols,sesame polyphenols and olive polyphenols on ADA was higher than 50%.The inhibition rate of tea seed polyphenols,lotus seed polyphenols,blueberry polyphenols,verbena polyphenols,turmeric polyphenols,pomegranate peel polyphenols,grape seed polyphenols and olive leaf polyphenols was higher than 50%.It can be obtained that the above 10 polyphenols have targeted inhibition of metabolic degradation of unrinsed surimi Adenosine triphosphate(ATP)and its related substances.(2)The effects of the above 10 polyphenols on the degradation,metabolism and gel characteristics of unrinsed surimi ATP and its related substances were studied by high performance liquid chromatography.The results found that the contents of ATP and Inosinic Acid(IMP),IMP in the olive group after freeze-thaw were the highest,at 91.87 mg/kg and 1045.05mg/kg.The Adenosine Diphosphate(ADP)content of surimi in the lotus seed group was the highest,which was 125.43 mg/kg.The Adenosine Monophosphate(AMP)content of surimi in the verbena group was the highest,which was 126.30 mg/kg.The Inosine(HxR)content of surimi in the sesame group was the lowest,at 80.43 mg/kg.The Hypoxanthine(Hx)content of surimi in the pomegranate group was the lowest,at 115.13 mg/kg.Olive,grape and pomegranate had the best inhibitory effect on the K value growth of unrinsed surimi,which were 14.10%,14.05%and 14.32%,respectively.It was found that the gel strength of surimi in the blank group after freeze-thaw was 527.15±50.41 g·mm,and the gel strength of turmeric group and olive group was significantly higher than that of other polyphenol groups,and the gel strength was 1049.85±130.01 g·mm and 1035.10±75.05 g·mm,respectively.The water retention of surimi in the blank group after freeze-thaw was 87.10±1.76%,and the water retention of surimi in the grape group was significantly higher than that in other polyphenol groups,which was 91.50±0.87%.After freeze-thaw,the TCA-peptide content of surimi in the blank group was 1476.00±39.69 mg/kg,and the TCA-peptide content of surimi in rosemary group was significantly lower than that in other polyphenol groups,which was 1266.00 mg/kg.(3)The combination of turmeric polyphenols and pomegranate peel polyphenols was determined by measuring the effects of different proportions on ATP of unrinsed surimi and its degradation,metabolism and gel characteristics,and the optimal ratio was 0.125%turmeric polyphenol and 0.125%pomegranate peel polyphenol.The effect of polyphenol complexes of this ratio on the freeze-thaw stability of unrinsed surimi was determined,and it was found that polyphenol complexes could effectively inhibit the degradation of IMP and AMP,HxR and Hx production.After 5 freeze-thaw times,the K value of surimi in the polyphenol compound group was 15.47%,The gel strength was 1072.92±73.59 g·mm. |
