Journal
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
Volume 15, Issue 1, Pages 1-11Publisher
SPRINGER
DOI: 10.1007/s11694-020-00604-z
Keywords
Silver carp surimi; MTGase; Inulin; Gel property; Synergetic effect
Categories
Funding
- Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture [KLRCAPP2018-12]
- Natural Science Foundation of Liaoning Province [20180550889]
- Liaoning Revitalization Talents Program [XLYC1907040, 1807133]
- National Natural Science Foundation of China [31972107, 31701631, 31771999]
Ask authors/readers for more resources
The combination of inulin and MTGase significantly improves the gel strength, texture properties, and water-holding capacity of fish surimi products, while promoting the conversion of gel structure and enhancing the cross-linking effects on myosin heavy chains. Raman spectroscopy and SDS-PAGE results further support the positive effects of this combination on surimi gel properties.
Surimi-based products with elasticity and specific shapes have received considerable notice in recent years. To ascertain the effects of inulin, microbial transglutaminase (MTGase) and the combination of inulin/MTGase on gel formation of silver carp surimi, the gel strength, textural properties, water-holding capacity (WHC), dynamic rheological measurements, Raman spectroscopy, light microscopy of gel structure and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of gels from different groups were analyzed. The results showed that addition of inulin, MTGase and MTGase + inulin improved gel strength (increased by 7.7%, 26.8% and 38.56% compared with control group), textural properties and WHC. Raman spectroscopy proven that MTGase + inulin promoted the conversion of alpha-helixes to beta-sheets and beta-turns compared with other experimental and control groups. Pure surimi gelation contained a loose and non-heterogeneous network via light microscopy. With the addition of MTGase and inulin, the microstructure of surimi gelation became more compact and homogeneous, particularly the MTGase + inulin groups. Moreover, The SDS-PAGE pattern further disclosed that the MTGase + inulin had a weakened myosin heavy chain band, indicating that inulin could enhance the cross-linking effects of MTGase on myosin heavy chains. These data demonstrated inulin incorporating with MTGase may be a new and effective strategy to improve the gel properties of fish surimi.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available