Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism

Yan, Biao; Jiao, Xidong; Zhu, Hua; Wang, Qian; Huang, Jianlian; Zhao, Jianxin; Cao, Hongwei; Zhou, Wenguo; Zhang, Wenhai; Ye, Weijian; Zhang, Hao; Fan, Daming

doi:10.1016/j.foodhyd.2020.105779

Cited by 78 publications

(56 citation statements)

References 53 publications

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“…Sulfhydryl groups buried in protein are exposed during heating process and subsequently generate disulfide cross-linking [ 23 ]. The disulfide bonds display a type of rheological behavior known as rubber elasticity, and they are critical to maintaining network stability [ 34 ].…”

Section: Resultsmentioning

confidence: 99%

“…The chemical interactions or bonds were determined according to the method of Yan et al [ 23 ] with slight modifications. Briefly, 1 g of surimi gels was added 10 mL 0.05 M NaCl (A), 0.6 M NaCl (B), 0.6 M NaCl + 1.5 M urea (C), and 0.6 M NaCl + 8 M urea (D) and homogenized for 2 min by homogenizer (Shanghai Fokker Equipment Co. Ltd., Shanghai, China).…”

Section: Methodsmentioning

confidence: 99%

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Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

Jiang

Chen

Xiao

et al. 2021

Foods

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The modifications of histological properties and chemical forces on heated surimi gels with starch addition (0–12 g/100 g surimi) were investigated. Two types of heating processes (direct heating and two-step heating) were carried out on surimi gels in order to reveal the effect of setting on mixed matrices. The results of transverse relaxation time showed less immobile water and free water converted into bound water in a matrix subjected to the setting process. Scanning electron microscope and light microscopy images revealed inefficient starch-swelling in two-step heated gels. Chemical interactions and forces in direct cooking gels were more vulnerable to starch addition, resulting in significant decreases in hydrophobic interaction and sulfhydryl content (p < 0.05). With the increment of starch, the disulfide stretching vibrations of the gauche–gauche–gauche conformation were reduced in both gel matrices. The structural variations of different components collectively resulted in changes in texture profile analysis and water holding capacity. Overall, the results demonstrated that starch addition had a great and positive effect on the weak gel matrix by direct heating.

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Section: Resultsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

Jiang

Chen

Xiao

et al. 2021

Foods

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show abstract

“…Therefore, the nutritional enhancement of surimi products has become a significant research direction [3] , [4] . In response to this problem, the research thus far has been focused on add exogenous lipids, mainly vegetable oil [3] , [4] , [5] , [6] , [7] and animal fat [2] , [8] , [9] , which can not only enhance the nutrition but also improve the color and flavor of surimi products [3] , [10] .…”

Section: Introductionmentioning

confidence: 99%

Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi

Zhao

et al. 2022

Ultrasonics Sonochemistry

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“…However, when the addition of CO exceeded 40 mgÁmL −1 , the S 0 -ANS of MP gel showed a downward trend. This may be owing to the spatial hindrance caused by hydrophobic interaction between protein and oil, which hindered the rearrangement and further unfolding of protein molecular structures (Yan et al, 2020). Zhou et al, (2021) found that hydrophobic groups of MP molecules sufficiently contacted with the fat particles due to the emulsification effect, which formed the protein-coated fat droplets and made it difficult to be detected using ANS reagents.…”

Section: Hydrophobic Interactionmentioning

confidence: 99%

“…4), indicating that the structure of MP gels had changed. Amide I band (1600-1700 cm −1 ) is the most easily identified band to demonstrate protein secondary structure, which includes the α-helix, β-sheet, β-turn and random coil (Shao et al, 2011;Yan et al, 2020). After microwave heating treatment, α-helix composed around 40% of the secondary structure of MP with different CO addition.…”

Section: Secondary Structurementioning

confidence: 99%

Effects of camellia oil on the properties and molecular forces of myofibrillar protein gel induced by microwave heating

Han

Feng

Yang

et al. 2021

Int J of Food Sci Tech

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The effects of camellia oil (CO) addition (0-50 mgÁmL −1 ) on the properties, structures and molecular forces of chicken myofibrillar protein (MP) gel induced by microwave heating were studied. Results indicated that the hardness, gumminess, chewiness and water holding capacity of the gel (50 mgÁmL −1 MP) were the highest after 40 mgÁmL −1 CO addition. For 40 mgÁmL −1 CO addition, the gel network was more homogeneous, and the hydrophobic interaction of MP reached the maximum according to the S 0 -ANS values, while electrostatic repulsion was the minimum according to the zeta potential. The α-helix content decreased and the β-sheet content increased as CO concentration increased from 0 to 40 mgÁmL −1 . Increased CO induced the unfolding of MP molecules and exposure of internal hydrophobic groups, which affected the hydrophobic interaction and the gel properties. To conclude, 40 mgÁmL −1 of CO was the optimal amount to prepare composite gel when MP was 50 mgÁmL −1 .

show abstract

Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism

Cited by 78 publications

References 53 publications

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi

Effects of camellia oil on the properties and molecular forces of myofibrillar protein gel induced by microwave heating

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