Effects of Enzymatic Konjac Glucomannan Hydrolysates on Textural Properties, Microstructure, and Water Distribution of Grass Carp Surimi Gels

Abstract

This present work investigated the influence of konjac glucomannan (KGM) enzymatic hydrolysates on the textural properties, microstructure, and water distribution of surimi gel from grass carp (Ctenopharyngodon idellus). The molecular weight (Mw) of KGM enzymatic hydrolyzed by β-dextranase degraded from 149.03 kDa to 36.84 kDa with increasing enzymatic time. In the microstructure of surimi gels, KGM enzymatic hydrolysates with higher Mw showed entangled rigid-chains, while KGM enzymatic hydrolysates with lower Mw (36.84 kDa) exhibited swelled fragments. The hardness of surimi gel with a decline in KGM Mw exhibited first increasing then decreasing trends, while the whiteness of surimi gel increased. When KGM Mw decreased, the immobile water percentage of total signals decreased from 96.7% to 93.6%, and mobile water increased from 3.03% to 6.37%. In particular, the surimi gel with the addition of K2 showed better gel strength and water distributions. KGM enzymatic hydrolysates are expected to be used as a low-calorie healthy gel enhancer in surimi processing.

Impact of Corn Starch Molecular Structures on Texture, Water Dynamics, Microstructure, and Protein Structure in Silver Carp (Hypophthalmichthys molitrix) Surimi Gel

“…However, with a subsequent increase in LACCS and a continued decrease in HACCS, excessive LACCS could not inhibit the diminishing surimi gel formation ability, leading to reduced gel cohesiveness ( p < 0.05). These dynamics are contingent on the type of additives used and the specific meat species [ 32 ]. The distinctive types and molecular sizes of HACCS and LACCS result in varied interactions with protein, exerting a significant impact on the texture properties of silver carp surimi gel ( p < 0.05).…”