Effect of oat β‐glucan on gel properties and protein conformation of silver carp surimi

Abstract

BACKGROUND Polysaccharides are the most widely used additives to enhance the quality of surimi gels. Oat β‐glucan (OG), a functional polysaccharide, is known to affect the gelation characteristics of surimi. However, it has been rarely reported. Therefore, the effect of OG at different levels on gelling properties, protein conformation, and microstructures of silver carp surimi gels were investigated. RESULTS An increase in the OG content from 0 to 1.0% significantly improved the hardness, springiness, chewiness, puncture properties, storage modulus, and loss modulus of surimi gels. Moreover, the incorporation of OG (0–1.0%) facilitated the unfolding of proteins, resulting in the conformational transformation from α‐helix to β‐sheet and β‐turn. Consequently, surimi–OG gels displayed a denser network structure with smaller and more uniform voids. Furthermore, partial free water in the gel network was converted into immobile water, increasing the water‐holding capacity. However, a further increase in the OG concentration (1.0–2.0%) resulted in a looser and more uneven network structure with large and numerous cavities. In addition, the whiteness of composite gels decreased with increasing content of OG. CONCLUSION The addition of 1.0% OG dramatically improved the gelation performance of silver carp surimi, providing a theoretical foundation for the exploitation and manufacture of functional surimi products. © 2023 Society of Chemical Industry.

Effects of Oat β-Glucan on the Textural and Sensory Properties of Low-Fat Set Type Pea Protein Yogurt

“…The reason, probably, was that the interaction between pea protein and oat β-glucan was enhanced, which was beneficial to improve the elastic properties of yogurt. The results were consistent with the studies of defatted walnut meal flour/oat β-glucan mixture and silver carp surimi/oat β-glucan mixture [ 25 , 26 ].…”

Insight into the effect of large yellow croaker roe phospholipids on the physical properties of surimi gel and their interaction mechanism with myofibrillar protein

“…After two‐stage heating, the MPs in the surimi gels were denatured to form an irreversible three‐dimensional network structure, and the water in the surimi gels was locked in the network structure. WHC reflected the ability of the surimi gels to retain water, which was also an important parameter to consider the quality of the surimi gels 30 . The more compact the network structure of the surimi gels, the better ability to bind water, and a higher WHC would be exhibited.…”

“…WHC reflected the ability of the surimi gels to retain water, which was also an important parameter to consider the quality of the surimi gels. 30 The more compact the network structure of the surimi gels, the better ability to bind water, and a higher WHC would be exhibited. The content of LYCRPLs significantly (P < 0.05) affected the WHC of surimi gels (Fig.…”

Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi

“…4 B), the addition of OG shifted the T 22 peak of surimi gels to the left, indicating that the relaxation time was shortened and the mobility of water molecules was decreased. This may be due to that the addition of OG promoted the unfolding and cross-linking of protein molecules, contributing to form a compact and firm network structure, thereby more water molecules were stabilized in the gel network [31] .

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“…It was worth mentioning that, there was no significant difference observed in P 22 of low-salt gel containing OG treated by ultrasound-assisted heating compared to the high-salt group by traditional heating. This was probably ascribed that OG had excellent water absorption because it contained a large number of hydroxyl groups that could bind water molecules through hydrogen bonds [31] . In addition, due to the stronger water imbibition of OG that competed with protein for water, part of bound water transformed into immobile water, resulting in an augment of the P 22 proportion.…”