A novel soft surimi gel with functionality prepared using alcalase for people suffering from dysphagia

In this study, effects of alcalase on physical properties, pepsin digestibility, and antioxidative activity in the heatinduced surimi gel were investigated to develop a novel gel product for people with dysphagia. The heat-induced gelation profile of surimi showed that alcalase activity was maximized at approximately 37 degrees C. The surimi gel attained an appropriate texture for people with dysphagia, when a combination of 0.3-0.5% alcalase and two-step heating at 37 degrees C and 90 degrees C was used. Adding alcalase effectively promoted proteolysis, resulting in softening of the gel. Furthermore, the gel with 0.5% alcalase showed improved pepsin digestibility, when heated at 37 degrees C and 90 degrees C. Its antioxidative activity was enhanced by adding 0.5% alcalase. Therefore, a combination of 0.5% alcalase and the two-step heating at 37 degrees C and 90 degrees C was useful in improving the physical and functional properties of the surimi gel for people with dysphagia.

Automated summary

The study found that adding different concentrations of alcalase to surimi gel, in combination with two-step heating at 37 degrees Celsius and 90 degrees Celsius, can improve the texture of the gel, promote protein hydrolysis, and enhance antioxidant activity, making it suitable for people with dysphagia.