Different additives to enhance the gelation of surimi gel with reduced sodium content

Cando, Deysi; Herranz, Beatriz; Borderías, A. Javier; Moreno, Helena M.

doi:10.1016/j.foodchem.2015.10.022

Cited by 71 publications

(56 citation statements)

References 26 publications

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“…After incorporation of G, S and sodium pyrophosphate, EAB values were increased ( P < 0.05) to 131.9, 39.7, and 39.2%, respectively. These results indicate that the hydrophilic nature of each additive can prolong the flexibility and elasticity with the plasticizing effect of water molecules . Rivero et al .…”

Section: Resultsmentioning

confidence: 80%

“…These results indicate that the hydrophilic nature of each additive can prolong the flexibility and elasticity with the plasticizing effect of water molecules. 34,35 Rivero et al 36 have suggested that water can play a role as a plasticizer. They found a positive correlation between moisture content and EAB in chitosan films.…”

Section: Mechanical Properties Of Filmsmentioning

confidence: 99%

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Physical, mechanical and water barrier properties of yuba films incorporated with various types of additives

2019

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Background To apply yuba as an edible film, we evaluated film properties after adding various additives, including plasticizer (glycerol and sorbitol), cross‐linking agent (oxidized ferulic acid), emulsifier (sodium pyrophosphate), thicker (sodium carboxymethyl cellulose) and lipid (beeswax), alone or in combination (sodium pyrophosphate and sorbitol; sodium carboxymethyl cellulose and glycerol; and beeswax and glycerol). Results The addition of beeswax and oxidized ferulic acid enhanced the water resistance of the film, showing a decreased solubility in water and swelling ratio. The results for tensile strength and elongation showed opposite trends, except for sorbitol, sodium pyrophosphate, and sodium carboxymethyl cellulose and glycerol. Tensile strength of sodium carboxymethyl cellulose (9.3 MPa) was increased compared to that of yuba without additive (3.5 MPa). Elongation was increased in glycerol (132%) compared to that in the control (8%). Water vapor permeability decreased in all samples by 0.7 to 8 times compared to that of the control. X‐ray diffraction analysis found that blending additives influenced the crystalline degree and second structure of the film. Atomic force microscopy revealed that the control (37 nm) and sodium carboxymethyl cellulose and glycerol (47 nm) exhibited smooth surface and lower roughness values compared to glycerol (84 nm) and sodium carboxymethyl cellulose and glycerol (87 nm). Conclusion Our results confirmed that yuba could be used as edible film with a wide range of applications depending on types of additive and purpose of use. The results of the present study revealed that sodium carboxymethyl cellulose and glycerol‐added yuba film had exceptional edible film properties, including water resistance, elongation and water vapor permeability based on principal component analysis. © 2018 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 80%

Section: Mechanical Properties Of Filmsmentioning

confidence: 99%

Physical, mechanical and water barrier properties of yuba films incorporated with various types of additives

2019

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“…The most unfolded structure was characterized by a decline in the proportion of α ‐helix and an increase in the proportion of β ‐sheet, particularly when 4 g kg −1 curdlan or 2 g kg −1 κ ‐carrageenan was added. In general, the formation of β ‐sheets is simultaneous with the unfolding of α ‐helices during heat‐induced gelation, and β ‐sheet structure contributes to the formation of a more ordered and compact network . Therefore, a better gel was formed when 4 g kg −1 curdlan or 2 g kg −1 κ ‐carrageenan was added (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…In general, the formation of ⊎-sheets is simultaneous with the unfolding of ⊍-helices during heat-induced gelation, and ⊎-sheet structure contributes to the formation of a more ordered and compact network. 32 Therefore, a better gel was formed when 4 g kg −1 curdlan or 2 g kg −1 κ-carrageenan was added ( Fig. 1).…”

Section: Protein Secondary Structurementioning

confidence: 96%

Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi

et al. 2020

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BACKGROUND Hydrocolloids are the most commonly used additive in the processing of surimi products. However, the effect of hydrocolloids on surimi protein conformation has not been reported, and the level of hydrocolloids may be a key factor influencing the quality of surimi. Therefore, this study investigated the effect of curdlan, xanthan gum, κ‐carrageenan, and gelatin at various levels on gel properties and protein conformation of surimi from silver carp. RESULTS Addition of curdlan, κ‐carrageenan, or gelatin at lower level could significantly promote gel strength, textural profiles, and water holding capacity (WHC) of the surimi gels. However, gel strength and WHC gradually decreased with increasing amount of xanthan gum added. The addition of curdlan or κ‐carrageenan remarkably increased the whiteness of surimi gel, but the whiteness decreased when the concentration of κ‐carrageenan reached 5 g kg−1. Along with the increase of curdlan, κ‐carrageenan, or gelatin concentration, the index of hydrophobic interaction and hydrogen bonds first increased and then decreased, whereas index of ionic bonds first decreased and then increased. According to Raman spectroscopy data, a small content of curdlan or κ‐carrageenan promoted the conformational transition of surimi protein from α‐helix to β‐sheet, leading to the changes in gel properties of surimi gels. Scanning electron microscopy photographs showed surimi gels added with 4 g kg−1 curdlan or 2 g kg−1 κ‐carrageenan had a finer and denser network structure. CONCLUSION Curdlan or κ‐carrageenan at an appropriate concentration is a potential modifier to effectively improve the quality of surimi products. © 2020 Society of Chemical Industry

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“…However, it also plays an important role in technological functional property (TFP) in the food industry . The structure of a protein permits the formation of – and confers stability on – colloidal systems such as foams, emulsions, and gels, in which the ability of proteins to interact with various food components is utilized, due to their physical and chemical properties …”

Section: Introductionmentioning

confidence: 99%

Effect of temperature on the actomyosin‐paramyosin structure from giant squid mantle (Dosidicus gigas)

et al. 2019

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BACKGROUND: The secondary structure of a protein determines its functional properties, such as its gelling capacity. The -helix and -sheet comprise its main structures. Myofibrillar proteins from jumbo squid are composed mainly of the actomyosin-paramyosin complex; this complex contains a high percentage of -helix, because actin, paramyosin, and myosin constitute 30%, 100%, and 55% of the -helix, respectively. It is important to elucidate the role of the secondary structures in the gelation of giant squid proteins as they form gel. The role of the secondary structures in the gelation of giant squid proteins is therefore very important. For this reason, the objective of this work was to evaluate the effect of temperature on the structural behavior of actomyosin-paramyosin isolate (API) from Dosidicus gigas. RESULTS:The unfolding of the API system, which is composed of the actomyosin-paramyosin complex, was clarified by studying surface hydrophobicity and viscosity. Three characteristic peaks were found, associated with myosin, paramyosin, and actin. Infrared and circular dichroism corroborated the view that API undergoes major structural changes, because it proceeds from mostly an -helix structure to 100% -sheet. CONCLUSION: The structural rearrangement favors gelation by cross-linking, generating new protein-protein and water-protein interactions, which create a more stable structure compared to mantle proteins (MP). Likewise, the presence of sarcoplasmic and stromal proteins in D. gigas muscle prevents the unfolding of myofibrillar proteins, favoring gelation by agglomeration, decreasing the ability to trap water and thus its gelling capacity.

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Different additives to enhance the gelation of surimi gel with reduced sodium content

Cited by 71 publications

References 26 publications

Physical, mechanical and water barrier properties of yuba films incorporated with various types of additives

Physical, mechanical and water barrier properties of yuba films incorporated with various types of additives

Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi

Effect of temperature on the actomyosin‐paramyosin structure from giant squid mantle (Dosidicus gigas)

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