Comparison of gelling properties and flow behaviors of microbial transglutaminase (<i>MTGase</i>) and pectin modified fish gelatin

Huang, Tao; Zhao, Huizhu; Fang, Yaoyan; Lu, Jinpei; Yang, Wenge; Qiao, Zhaohui; Lou, Qiaoming; Xü, Dong; Zhang, Jinjie

doi:10.1111/jtxs.12405

Cited by 51 publications

(52 citation statements)

References 43 publications

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“…The TPA test can better imitate the actions applied to the gel by the tongue and teeth compared with the gel strength test (Huang, Zhao, Fang, Lu, & Zhang, 2019). Four parameters including the hardness, springiness, cohesiveness, and chewiness were shown in Table 1.…”

Section: Texture Profile Analysismentioning

confidence: 99%

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Effect of laver powder on textual, rheological properties and water distribution of squid (Dosidicus gigas) surimi gel

Yang

Chen

et al. 2020

Journal of Texture Studies

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In order to ameliorate the gel quality of Dosidicus gigas surimi, the effects of laver powder on gel properties, rheological properties, and water-holding capacity (WHC) were investigated. Results indicated that the addition of laver powder could significantly increase the hardness, chewiness, and breaking force of surimi gels. However, the texture indexes and gel strength began to decline when additional amount exceeded 0.6%. Rheological results demonstrated that the addition of laver powder increased the storage modulus (G 0) and viscosity of surimi, prolonged protein denaturation temperature in surimi gels. Moreover, the WHC of surimi gel was improved with the increase of laver powder. Further analyses in low-field nuclear magnetic resonance revealed that laver powder could shorten the transverse relaxation time, enhanced the combination with water, and altered the distribution of different water categories. The proportion of bound water and immobilized water reached its maximum and minimum at 0.6% of laver powder, respectively. Correlation analyses showed that WHC of surimi gel was negatively correlated well with the proportion of loose-bound water, but positively correlated with the strong-bound water and free water. In conclusion, the results supported that 0.6% was the optimal additional amount of laver powder for the squid-based surimi production based on the current ingredients of surimi products.

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Section: Texture Profile Analysismentioning

confidence: 99%

“…Gel strength is an indicative to evaluate proteins' aggregation ability (Huang et al, 2019). It was determined by two indexes, breaking force and breaking deformation.…”

Section: Breaking Force and Breaking Deformationmentioning

confidence: 99%

Effect of laver powder on textual, rheological properties and water distribution of squid (Dosidicus gigas) surimi gel

Yang

Chen

et al. 2020

Journal of Texture Studies

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“…However, there was no significant difference in the springiness and cohesiveness of all of the gels. Huang, Zhao, et al () also found that different concentrations of MTGase and pectin had no significant effects on the springiness and cohesiveness of fish gelatin. Springiness is the extent to which the colloid can be recovered after the first compression and is an indication of a gel's “rubberiness” in the mouth.…”

Section: Resultsmentioning

confidence: 96%

“…However, there was no significant difference in the springiness and cohesiveness of all of the gels. Huang, Zhao, et al (2019) also found that different concentrations of MTGase and pectin had no significant effects on the springiness and cohesiveness of fish gelatin.…”

Section: Texture Propertiesmentioning

confidence: 89%

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Effects of γ‐polyglutamic acid on the gelling properties and non‐covalent interactions of fish gelatin

Sha

et al. 2019

Journal of Texture Studies

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The effects of γ-polyglutamic aid (γ-PGA) on the gelling properties and non-covalent interactions of fish gelatin were investigated. The gel strength and melting temperature of fish gelatin gradually increased, with increasing γ-PGA concentration, although there was no significant change when the γ-PGA concentration was greater than 0.04%. As the concentration of γ-PGA increased, the electrostatic interaction of fish gelatin increased and the hydrophobic interaction between gelatin molecules decreased. The fish gelatin system was comprised of γ-PGA concentrations of 0.04 and 0.06% showing a strong hydrogen bond. When the γ-PGA concentration increased from 0 to 0.04%, more phenolic hydroxyl groups in the tyrosine residue tended to form hydrogen bonds with the protein. However, an additional increase in γ-PGA concentration to 0.1% led to enhanced hydrogen bonding with water molecules. The results of this study showed that hydrogen bonds played an important role in improving the gelling properties of gelatin by γ-PGA. K E Y W O R D S fish gelatin, gelling properties, non-covalent interactions, rheological behavior, γ-polyglutamic acid

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Effects of electron beam irradiation on quality of weever fillets during refrigerated storage

Xü

Zhang

et al. 2021

Food Frontiers

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The effects of electron beam irradiation doses (1-7 kGy) on the quality of weever (Lateolabrax japonicus) were investigated during refrigerated storage. The obtained results showed that lower irradiation dose (1-3 kGy) could dramatically extend shelf-life of weever fillets, guarantee hardness, and chewiness during storage. Biochemical properties of myofibrillar protein (MP) indicated that higher irradiation dose (5 and 7 kGy) significantly accelerated MP oxidization by the increase of carbonyl contents, reducing the sulfhydryl contents and Ca 2+ -ATPase activity during storage. Thus, low irradiation dose in combination with refrigerated storage could delay protein oxidation and be more suitable for fresh-keeping of weever meat. This may provide possible reference for the application of irradiation technology in weever preservation.

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Comparison of gelling properties and flow behaviors of microbial transglutaminase (MTGase) and pectin modified fish gelatin

Cited by 51 publications

References 43 publications

Effect of laver powder on textual, rheological properties and water distribution of squid (Dosidicus gigas) surimi gel

Effect of laver powder on textual, rheological properties and water distribution of squid (Dosidicus gigas) surimi gel

Effects of γ‐polyglutamic acid on the gelling properties and non‐covalent interactions of fish gelatin

Effects of electron beam irradiation on quality of weever fillets during refrigerated storage

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