Changes of protein secondary structures of pollock surimi gels under high-temperature (100 °C and 120 °C) treatment

Zhang, Lili; Zhang, Fengxiang; Wang, Xia

doi:10.1016/j.jfoodeng.2015.10.025

Cited by 38 publications

(22 citation statements)

References 11 publications

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“…The PK1 (amide A band) between 3,000 and 3,500/cm was reported to assess and estimate the interactions of the protein molecules with water (Zhou et al, ). The PK3 (Amide I band) between 1,600 and 1,700/cm was a sensitive region of changes in the protein secondary structure and was often used to provide protein secondary structural information (Zhang, Zhang, & Wang, ).…”

Section: Resultsmentioning

confidence: 99%

Employment of κ‐carrageenan and high pressure processing for quality improvement of reduced NaCl surimi gels

Tao

Dai

Lin

et al. 2019

J Food Process Preserv

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The effects of high pressure (100–500 MPa) pretreatment on the properties of reduced salt (1.5% of NaCl, w/w) surimi (RSS) containing 0.8% (w/w) κ‐carrageenan (RSS‐K) gels were investigated. Results showed that the gel strength and water‐holding capacity of RSS‐K gels obtained the maximum value at 300 MPa. The low‐field nuclear magnetic resonance revealed that pretreatment at 300 MPa shortened the T2 spin–spin relaxation time of RSS‐K gels and increased the proportion of immobilized water in gels. Scanning electron microscopy imaging suggested that the 3D network structure of RSS‐K gels became smoother, more continuous and uniform, and denser at 300 MPa. These results indicated that pretreatment at 300 MPa could improve the gel properties by changing the water state and microstructure of RSS‐K gels. Practical applications Consumers' growing awareness of the reduction of NaCl intake has led the aquatic product processing industry to develop healthier surimi‐based products with lower NaCl. However, the gel‐forming ability of surimi is reduced by less NaCl, so effective technologies are required to facilitate gelation for the improvement of the gel properties. Adding κ‐carrageenan (dietary fiber) and high pressure processing can be a potential method to improve the gel quality of reduced NaCl surimi gel.

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Section: Resultsmentioning

confidence: 99%

Employment of κ‐carrageenan and high pressure processing for quality improvement of reduced NaCl surimi gels

Tao

Dai

Lin

et al. 2019

J Food Process Preserv

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show abstract

“…Raman spectra were scanned in the range of 400–3,600 cm −1 with the resolution of 1 cm −1 . The acquisition time was 30 s. Percentages of protein secondary structures were determined according to the method reported by Alix, Pedanou, and Berjot () and were processed using the Origin 8.5 software (Zhang, Zhang, & Wang, ).…”

Section: Methodsmentioning

confidence: 99%

The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi

et al. 2019

Journal of Texture Studies

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The study investigated the effect of native cassava starch (NCS), hydroxypropylated starch, acetic acid esterification starch (AAES), acetylated distarch phosphate on gel properties and protein conformation of Nemipterus virgatus surimi. Addition of 10 g kg−1 NCS or 20 g kg−1 AAES could significantly promote the gel strength and textural profiles of the surimi gels (p < .05). The water holding ability and whiteness of surimi were remarkably increased when the four types of starch were added at all concentrations (p < .05). In rheological test, the lower G′ was observed in surimi samples added with starch at low temperature, suggesting starch played an inactive filler role in surimi. Along with the increase of starch additive amount, ionic bond and hydrophobic interaction first increased and then decreased, while hydrogen bond first decrease and then increased. According to Raman spectroscopy data, small content of starch promoted the heat‐induced conformational transition of surimi protein from α‐helix to β‐sheet, leading to the change in gel properties of surimi gels. Scanning electron microscopy photographs showed surimi gels added with 20 g kg−1 starch had the finer and denser network structure. Therefore, 20 g kg−1 AAES or 10 g kg−1 NCS or 10 g kg−1 HS could be proposed to a potential modifier to effectively improve the quality of surimi products.

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“…[7] To produce instant surimi products, the components must have a long shelf life, which can be realized by sterilization. [8] After sterilizing at 120°C, the products can be stored at a normal temperature and exhibit a much longer shelf life than the untreated products. Therefore, studies on the influence of high temperature on surimi gels are needed.…”

Section: Introductionmentioning

confidence: 99%

Effects of curdlan on the texture and structure of Alaska pollock surimi gels treated at 120°C

Wei

Zhang

et al. 2018

International Journal of Food Properties

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The effects of curdlan (2%, 3% and 4%) on the gel properties of Alaska surimi using high-temperature treatment were examined in this study. Curdlan treatment improved the gel strength of surimi in a concentration-dependent manner. Based on the results of dynamic rheology and differential scanning calorimetry (DSC), curdlan promoted the stability of proteins in the gel. Moreover, curdlan facilitated the interaction between gel proteins and actomyosin, thereby preventing the aggregation and denaturation of protein and increased the thermal transition temperature. The results of scanning electron microscopy showed that the addition of curdlan induced the formation of a more ordered and denser gel matrix and the fibrils in the three-dimensional network became more delicate. Therefore, surimi samples with curdlan may hold more moisture and exhibit improved transfer of free water to bound water, leading to a higher water-holding capacity (WHC).

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Changes of protein secondary structures of pollock surimi gels under high-temperature (100 °C and 120 °C) treatment

Cited by 38 publications

References 11 publications

Employment of κ‐carrageenan and high pressure processing for quality improvement of reduced NaCl surimi gels

Employment of κ‐carrageenan and high pressure processing for quality improvement of reduced NaCl surimi gels

The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi

Effects of curdlan on the texture and structure of Alaska pollock surimi gels treated at 120°C

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