Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates

Borderías, A. Javier; Tovar, Clara A.; Domínguez-Timón, Fátima; Díaz, María Teresa; Pedrosa, Mercedes M.; Moreno, Helena M.

doi:10.1016/j.foodhyd.2020.105976

Cited by 99 publications

(61 citation statements)

References 37 publications

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“…Surimi, which is often shaped into typical seafood shapes, is a food gel generated from myofibrillar protein concentrates, extracted from chopped or minced fish muscles after a washing and refining process [ 25 ]. Surimi contains ~16% protein (wet weight basis) [ 26 ], and has been widely used to produce different molded or restructured seafood products, thanks to its gelation ability [ 18 ]. During the refining process of surimi, salt (NaCl, 2–3%) is usually used to enable the extraction and unfolding of myofibrillar proteins.…”

Section: The Objects Of Imitation: Fish Surimi and Other Seafood mentioning

confidence: 99%

“…Mimicking the internal structure and texture of fish or seafood requires simulating their nanometric fibrous structure, resulting from the tissue-, cellular and molecular level structures, particularly from intra- and intermolecular bonds between protein chains. Some works have integrated plant protein isolates or concentrates, mainly from soy and pea, into surimi gels, through partial or full substitution of fish raw material or fish myofibrillar proteins [ 18 , 19 , 20 ]. A number of companies are already developing such products ( Table 1 ), with some already out on the market.…”

Section: Introductionmentioning

confidence: 99%

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Plant-Based Seafood Analogs

Kazir

Livney

2021

Molecules

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There is a growing global need to shift from animal- towards plant-based diets. The main motivations are environmental/sustainability-, human health- and animal welfare concerns. The aim is to replace traditional animal-based food with various alternatives, predominantly plant-based analogs. The elevated consumption of fish and seafood, leads to negative impacts on the ecosystem, due to dwindling biodiversity, environmental damage and fish diseases related to large-scale marine farming, and increased intake of toxic substances, particularly heavy metals, which accumulate in fish due to water pollution. While these facts lead to increased awareness and rising dietary shifts towards vegetarian and vegan lifestyles, still the majority of seafood consumers seek traditional products. This encourages the development of plant-based analogs for fish and seafood, mimicking the texture and sensorial properties of fish-meat, seafood, or processed fish products. Mimicking the internal structure and texture of fish or seafood requires simulating their nanometric fibrous-gel structure. Common techniques of structuring plant-based proteins into such textures include hydrospinning, electrospinning, extrusion, and 3D printing. The conditions required in each technique, the physicochemical and functional properties of the proteins, along with the use of other non-protein functional ingredients are reviewed. Trends and possible future developments are discussed.

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Section: The Objects Of Imitation: Fish Surimi and Other Seafood mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Plant-Based Seafood Analogs

Kazir

Livney

2021

Molecules

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“…Pasta like sheets were developed using protein and dietary fibre fractions from yellow pea (Muneer et al, 2018). Mixed sumiri gels also developed by pea protein isolates through partial substitution of myofibrillar proteins (Borderías et al, 2020). Fermentation using co-culture of LAB and yeast may improve the sensory defects in pea protein based products (El Youssef et al, 2020).…”

Section: Proteinmentioning

confidence: 99%

Potential health benefits of garden pea seeds and pods: A review

Kumari

Deka

2021

Legume Science

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Pea (Pisum sativum L.) is a nutritious pulse crop belonging to the leguminous family, and widely cultivated. In recent time, health and nutritional benefits of the pea and its by-products enriched with biomolecules, which have gained significant attention to the researchers and consumers. Peas are known for its pivotal nutritional value with high-quality proteins, dietary fibres, starch, carbohydrates and micronutrients including vitamins and minerals. It is also enriched with phytochemicals, antioxidants, flavonoids, tannins and other phenolic compounds under nonnutritional category. Dietary fibre extracted from its cotyledon of the cell wall, seed coats and pods proved to accelerate the gastrointestinal activity by developing intestinal microflora. Intermediate amylose maintains blood glucose level by lowering the glycaemic index and reducing starch digestibility of peas. Pea proteins derived peptides have opportunities in nutraceuticals. Furthermore, pea-derived non-α-galactooligosaccharides could mitigate the gas production by colonic bacteria during the fermentation. Anti-acetylcholinesterase (anti-AChE) was also traced in the pea pod with some antioxidant properties. The focus of this review paper is to provide a comprehensive profiling of chemical compositions and bioactives of fresh mature peas (specifically garden or field pea seeds) and by-products of pea processing (pods and peels) that sets a foundation for assessment of their health benefits. K E Y W O R D Sby-products, human health, nutritional composition, pea proteins, phenolics), a nutritious agricultural commodity belongs to the Leguminosae family, has potential to withstand freezing temperature which is widely cultivated across the globe (Kour et al., 2020;Tulbek et al., 2017). In terms of productivity, India stands as the second largest producer of green peas next to China and ranks ten among the vegetable crops. The annual global production of green pea and dry pea seeds are approximately 14.5 million tons and 22 million tons, respectively (FAOSTAT, 2019;Mondor, 2020;Senapati et al., 2019). Pea seeds are well known for its pivotal nutrients that can be differentiated in mainly soluble and insoluble fibres, proteins (tryptophan and lysine), complex carbohydrates, vitamin B, folate, minerals namely, calcium, potassium, iron but low content of saturated fat, cholesterol and sodium (Figure 1). Fresh green pea seeds contain 17-22g carbohydrates, 20-to 50-g starch, 14-to 26-g dietary fibre, 6.2-to 6.5-g protein, 0.4-g fat, 1.0-g ash per 100 g with 9-to 10-mg calcium, 3-to 5-mg sodium, 97-to 99-mg potassium per

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“…After heating at 100, 105, and 110 C, these bands intensified obviously, reflecting that high molecular weight polymers were produced, corresponding to protein aggregation. Interestingly, when tofu gels were subjected to thermal treatment at higher temperatures (115 or 120 C), these large aggregates as well as the 11S and 7S fractions diminished, apparently owing to further polymerization, leading to much larger aggregates that were unable to enter the gel (Borderías et al, 2020;Wang, Jin, & Xiong, 2018).…”

Section: Sds-page and Intermolecular Forces Of The Firm Tofu Gelsmentioning

confidence: 99%

Loss of immobilized water and intense protein aggregation responsible for quality deterioration of ready to eat firm tofu

Chen

et al. 2021

Journal of Texture Studies

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The influence of high-temperature treatment (100-120 C, 15 min) on the texture, color, and water-holding capacity of tofu gels was investigated. As the temperature increasing, the hardness and chewiness as well as the values of redness a and yellowness b increased gradually, while the water content and the lightness L value reduced progressively, and these variations were more pronounced at 115 or 120 C. Low field nuclear magnetic resonance showed that the loss of T 22 water led to the decrease of the water content. Scanning electron microscope revealed that the micropore in gels decreased after heating, and almost entirely disappeared at 120 C. Further analysis by SDS-PAGE indicated the soy protein aggregation formed via disulfide linkage was observed in the thermal treated tofu gels, and nondisulfide linkage might also be occurred as temperature reached 110 C or higher. The quality deterioration may be attributed to immobilized water loss combined with the protein aggregation.

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Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates

Cited by 99 publications

References 37 publications

Plant-Based Seafood Analogs

Plant-Based Seafood Analogs

Potential health benefits of garden pea seeds and pods: A review

Loss of immobilized water and intense protein aggregation responsible for quality deterioration of ready to eat firm tofu

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