Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments

Wen-jun, Kong; Zhang, Tao; Feng, Dandan; Xue, Yong; Wang, Yuming; Li, Zhaojie; Yang, Wenge; Xue, Changhu

doi:10.1016/j.foodhyd.2015.11.023

Cited by 114 publications

(62 citation statements)

References 30 publications

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“…These hydrocolloids were used as an effective texture modifier for improving the network structure and WHC of surimi gels. The increase is similar to previous studies, in which food hydrocolloids such as locust bean gum, starch, sodium alginate, and konjac glucomannan could increase the WHC of surimi gels . However, addition of xanthan gum decreased the WHC of silver carp surimi.…”

Section: Resultssupporting

confidence: 89%

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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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Section: Resultssupporting

confidence: 89%

“…Water holding capacity (WHC) of the surimi gels was tested according to the method of Kong et al ., with slight modifications. The samples (5 g) were weighed accurately ( W 1 ), wrapped in three layers of filter paper and then put into a 50 mL centrifuge tube.…”

Section: Methodsmentioning

confidence: 99%

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

et al. 2020

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“…In addition, the WHC of BBPI–HAS mixed gels was higher than that of BBPI–CS mixed gels except the starch concentration of 2% (wt/vol), and the WHC of BBPI gel with 4% (wt/vol) HAS was significantly higher than that of other mixed gel samples ( p < .05), which might be related to the microstructure of gel network. The more compact gel network resulted in more water bound into the gel network, resulting in the improvement of the WHC (Kong et al, ), which could be demonstrated by the experiment of microstructure in this paper.…”

Section: Resultssupporting

confidence: 57%

Effects of cornstarch on the gel properties of black bean protein isolate

Cao

Zhang

et al. 2018

Journal of Texture Studies

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The effects of common starch (CS) and high amylopectin starch (HAS) from corn on the properties of heat induced black bean protein isolate (BBPI) gels prepared by heating at 95°C for 30 min were investigated by using dynamic oscillatory rheometer, texture analyzer, and scanning electron microscopy (SEM). Compared with BBPI alone, the presence of cornstarch (1-4%, wt/vol) could improve storage modulus (G') and textural properties of BBPI (10%, wt/vol) gels. The mixed system of BBPI and 4% (wt/vol) HAS exhibited the highest G' and formed the gel faster and more easily, which resulted in firmer and more elastic gel than BBPI-CS at all starch concentrations. It was possible that HAS had lower pasting temperature and higher viscosity than CS, which was beneficial to the formation of BBPI gel network and strengthened the stability of network structure. Moreover, it might also be related to the synergistic effect between protein and starch. The CS and HAS existed in the BBPI gel network could bind water, leading to the increase in the water-holding capacity (WHC) of mixed gels, especially 4% (wt/vol) HAS, which was related to homogeneous and compact microstructure with small pores.

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“…L* represents the lightness; a* represents the redness/greenness; and b* represents the yellowness/blueness. The whiteness was calculated by the following equation (Kong et al, ):

Whiteness = 100 - {[{((), 100 - L *)}^{2} + a^{* 2} + b^{* 2}]}^{1 / 2}

…”

Section: Methodsmentioning

confidence: 99%

“…Owing to the low gel strength and poor taste of surimi products made from pure surimi, the enhancement of gel properties become one of the key technologies for the processing of surimi products. Many kinds of additives have been used to increase the gel strength of surimi and its products, they can be roughly divided into three categories that is starch, hydrocolloid, and non fish protein (Hu et al, ; Jian et al, ; Kong et al, ).…”

Section: Introductionmentioning

confidence: 99%

The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi

et al. 2019

Journal of Texture Studies

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The study investigated the effect of native cassava starch (NCS), hydroxypropylated starch, acetic acid esterification starch (AAES), acetylated distarch phosphate on gel properties and protein conformation of Nemipterus virgatus surimi. Addition of 10 g kg−1 NCS or 20 g kg−1 AAES could significantly promote the gel strength and textural profiles of the surimi gels (p < .05). The water holding ability and whiteness of surimi were remarkably increased when the four types of starch were added at all concentrations (p < .05). In rheological test, the lower G′ was observed in surimi samples added with starch at low temperature, suggesting starch played an inactive filler role in surimi. Along with the increase of starch additive amount, ionic bond and hydrophobic interaction first increased and then decreased, while hydrogen bond first decrease and then increased. According to Raman spectroscopy data, small content of starch promoted the heat‐induced conformational transition of surimi protein from α‐helix to β‐sheet, leading to the change in gel properties of surimi gels. Scanning electron microscopy photographs showed surimi gels added with 20 g kg−1 starch had the finer and denser network structure. Therefore, 20 g kg−1 AAES or 10 g kg−1 NCS or 10 g kg−1 HS could be proposed to a potential modifier to effectively improve the quality of surimi products.

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Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments

Cited by 114 publications

References 30 publications

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

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

Effects of cornstarch on the gel properties of black bean protein isolate

The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi

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