Oxidized inositol stabilizes rehydrated sea cucumbers against non-enzymatic deterioration

Honghua Cao,Danping Liu,Ling Zhi,Jingyi Liu,Yonghao Liu,Huiwen Xu,Dongfeng Wang,Ying Xu,Changhu Xue,Xun Sun

Food Chemistry（2023）

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摘要

•A nontraditional NaIO4 oxidized sugar (NOXIN) was synthesized from inositol.•NOXIN exhibited better crosslinking powder and structural stability.•A nonmonotonic dose–effect of NOXIN in stabilizing RSC was observed.•NOXIN has a wide substrate scope and is potentially applicable in other food systems.

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关键词

Sea cucumber,Non-enzymatic deterioration,Oxidized inositol,Crosslinking,Protein

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