Effects of polysaccharides autoclave extracted from Flammulina velutipes mycelium on freeze-thaw stability of surimi gels

Qin, Lujie; Fu, Yin; Yang, Fan; Chang, Zhongyi; Zou, Chunjing; Gao, Hongliang; Jiang, Deming; Jia, Caifeng

doi:10.1016/j.lwt.2022.113941

Cited by 14 publications

(6 citation statements)

References 55 publications

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“…The WHC of a hydrogel represents its ability to retain water under external forces [ 71 , 72 ]. As shown in Figure 4 A, the lowest WHC of LMPH was 90.84%, and the highest WHC of the hydrogel prepared by He et al [ 71 ] was only 75.57%, indicating that the water-holding property of LMPH was superior.…”

Section: Resultsmentioning

confidence: 99%

Preparation and Characterization of a Novel Longzhua mushroom Polysaccharide Hydrogel and Slow-Release Behavior of Encapsulated Rambutan Peel Polyphenols

Zhao,

Li,

Ding

et al. 2024

Foods

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Natural polyphenols have drawbacks such as instability and low bioavailability, which can be overcome by encapsulated slow-release systems. Natural polymer hydrogels are ideal materials for slow-release systems because of their high biocompatibility. In this study, Longzhua mushroom polysaccharide hydrogel (LMPH) was used to encapsulate rambutan peel polyphenols (RPP) and delay their release time to improve their stability and bioavailability. The mechanical properties, rheology, stability, swelling properties, water-holding capacity, RPP loading, and slow-release behavior of LMPH were investigated. The results showed that LMPH has adequate mechanical and rheological properties, high thermal stability, excellent swelling and water-holding capacity, and good self-healing behavior. Increasing the polysaccharide content not only improved the hardness (0.17–1.13 N) and water-holding capacity of LMPH (90.84–99.32%) but also enhanced the encapsulation efficiency of RPP (93.13–99.94%). The dense network structure slowed down the release of RPP. In particular, LMPH5 released only 61.58% at 48 h. Thus, a stable encapsulated slow-release system was fabricated using a simple method based on the properties of LMPH. The developed material has great potential for the sustained release and delivery of biologically active substances.

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Section: Resultsmentioning

confidence: 99%

Preparation and Characterization of a Novel Longzhua mushroom Polysaccharide Hydrogel and Slow-Release Behavior of Encapsulated Rambutan Peel Polyphenols

Zhao,

Li,

Ding

et al. 2024

Foods

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“…As shown in Figure 5 , the WHC of fresh surimi was 56.29% in the CK group and increased significantly with the addition of FVP ( P < 0.05). Since FVP is hygroscopic, it can retain water content that can cross-link with surimi MP to become a stable complex ( 38 ). This is consistent with the results of Gao et al ( 39 ), in which freezing storage led to the destruction of the secondary bonds that stabilize the MP structure.…”

Section: Resultsmentioning

confidence: 99%

Effect of Flammulina velutipes polysaccharides on the physicochemical properties of catfish surimi and myofibrillar protein oxidation during frozen storage

Ling,

Liu,

Zhang

et al. 2023

Front. Nutr.

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This study investigated the effect of Flammulina velutipes polysaccharides (FVPs) on the myofibrillar protein (MP) oxidation protein and physicochemical properties of catfish surimi during 75 days of frozen storage at −18°C. FVP was added to surimi at 1%, 1.5%, and 2%, respectively; the degree of MP oxidation and the physicochemical properties of the surimi were investigated, and the microstructure of the surimi was observed by scanning electron microscopy (SEM). The results showed that the carbonyl content and the thiobarbituric acid reactive substances (TBARS) in the FVP groups were lower than those in the CK group (the blank surimi). In comparison, the total sulfhydryl content, solubility, and Ca2+-ATPase activity were higher than those in the CK group after 75 days of storage. The addition of FVP significantly increased the water-holding capacity (WHC), gel strength, elastic modulus (G'), and loss modulus (G“) of surimi, and made the gel of surimi have stronger continuity and a denser structure. Therefore, FVP has a better cryoprotective effect on surimi. It improves the quality of surimi, decreases MP oxidation, and reduces lipid and water loss during frozen storage. The anti-freezing effect of FVP added at 2% was similar to that of commercial protectants (4% sucrose and 4% sorbitol).

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“…The surimi gels were affected by temperature fluctuations, which led to denaturation of protein structure and thus affected their mutual cross‐linking (Leygonie et al, 2012). It was worth mentioning that the black cracks in the background of the green protein gel decreased with increasing SO concentration, and the state and distribution of the oil droplets were not affected by the F‐T cycles, which suggested that surimi protein bound to SO might be less negatively affected during temperature fluctuations, and still had good cross‐linking ability and thus formed homogeneous composite gels (Qin et al, 2022). During hydrophobic interactions with oil droplets, surimi proteins such as myosin might undergo structural alterations, exposing internal groups (Pitacco et al, 2022).…”

Section: Resultsmentioning

confidence: 99%

“…F-T, freeze-thaw; SO, soybean oil. homogeneous composite gels (Qin et al, 2022). During hydrophobic interactions with oil droplets, surimi proteins such as myosin might undergo structural alterations, exposing internal groups (Pitacco et al, 2022).…”

Section: Changes In Rheological Properties Of Surimi After the Additi...mentioning

confidence: 99%

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Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulation

Shen,

Gao,

Peng

et al. 2023

Journal of Texture Studies

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The effect of soybean oil (SO) on freeze‐thaw (F‐T)‐treated surimi was investigated and its related mechanism was revealed by molecular dynamics (MD) simulations. The results displayed that SO has a disrupting effect on the structure of fresh samples. However, in the F‐T‐treated samples, surimi gels supplemented with SO had a more uniform microstructure. Simultaneously, when SO was added from 0% to 7% in the F‐T‐treated samples, the gel strength increased from (p < .05), the physically bound water was increased from 92.90% to 94.15% (p < .05), and storage modulus was increased from 5939 to 6523 Pa. Triglycerides of SO generated hydrophobic interactions with myosin mainly in carbon chains. Computational results from MD simulations illustrated that the structure of myosin combined with triglycerides was more stable than that of myosin alone during temperature fluctuations (−20 to 4°C). During ice crystal growth, triglycerides absorbed on the myosin surface inhibited the growth of surrounding ice crystals and mitigated the ice crystal growth rate (from 7.54 to 5.99 cm/s). The addition of SO during the F‐T treatments allowed myosin to be less negatively affected by ice crystal formation and temperature fluctuations and ultimately contributed to the formation of a more uniform network gel structure.

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Effects of polysaccharides autoclave extracted from Flammulina velutipes mycelium on freeze-thaw stability of surimi gels

Cited by 14 publications

References 55 publications

Preparation and Characterization of a Novel Longzhua mushroom Polysaccharide Hydrogel and Slow-Release Behavior of Encapsulated Rambutan Peel Polyphenols

Preparation and Characterization of a Novel Longzhua mushroom Polysaccharide Hydrogel and Slow-Release Behavior of Encapsulated Rambutan Peel Polyphenols

Effect of Flammulina velutipes polysaccharides on the physicochemical properties of catfish surimi and myofibrillar protein oxidation during frozen storage

Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulation

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