Oxidized Oligosaccharides Stabilize Rehydrated Sea Cucumbers against High-Temperature Impact

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.