Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase

Hu, Yaqin; Liu, Wenjuan; Yuan, Chunhong; Morioka, Katsuji; Chen, Shiguo; Liu, Donghong; Ye, Xingqian

doi:10.1016/j.foodchem.2014.12.006

Cited by 76 publications

(41 citation statements)

References 41 publications

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“…The increase in gel strength of surimi is because curdlan or κ ‐carrageenan absorbed water and expanded during heating, which filled in the network of surimi gels and exerted pressure on the protein matrix . In addition, curdlan can form stable, thermo‐irreversible gel when the heating temperature is above 80 °C; this property is conducive to enhancing the gel strength of surimi containing curdlan . A small amount of gelatin also increased the gel strength of surimi, which might be due to the water binding capacity of gelatin .…”

Section: Resultsmentioning

confidence: 99%

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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: Resultsmentioning

confidence: 99%

“…The prepared samples were mounted on a bronze stub and sputter‐coated with gold. The microstructures of surimi gels were observed using a scanning electron microscope (S‐4800; Hitachi Ltd, Tokyo, Japan) with an acceleration voltage of 3.0 kV …”

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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“…When silver carp mince was mixed with curdlan at a concentration of 1-3%, the gel strength and hardness of the resulting gels increased (Yinghong, Yokoyama, Hayakawa, & Saito, 2003). Furthermore, in our previous work, curdlan in combination with microbial transglutaminase would enhance the gel strength, water holding capacity and the whiteness of the heated fish meat gel (Hu et al, 2014). However, no specific information on the methods of adding curdlan gel to processed fish meat gel products or the mechanisms of the restructured fish meat gel-curdlan complex system has been reported.…”

Section: Introductionmentioning

confidence: 89%

“…Samples for SEM were prepared and analysed according to the procedure described by Hu et al (2014) with slight modification. Cubic samples (3 Â 3 Â 3mm 3 ) obtained from fish meat gels were fixed in 2.5% (v/v) glutaraldehyde and 0.1 M phosphate buffer (pH 7.0) for 24 h at 4°C.…”

Section: Scanning Electron Microscopy (Sem)mentioning

confidence: 99%

The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel

Yuan

Chen

et al. 2015

Food Chemistry

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“…It has been widely used to modify texture and for water retention in muscle protein. Especially, the heat‐set curdlan gel, which was heated upon 90 °C, absorbed an enormous amounts of water molecules and hold the water in gel matrix with meat proteins (Hu et al ., ). According to study by Wei et al .…”

Section: Introductionmentioning

confidence: 99%

Evaluation of various salt contents on quality characteristics with or without curdlan of pork myofibrillar protein gels and the development of low‐salt pork sausages

Lee

Chin

2018

Int J of Food Sci Tech

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Summary The objective of this study was to evaluate the gelling properties of pork myofibrillar protein (MP) gels at various salt concentrations with or without curdlan, and its application to model sausages with reduced salt levels. When curdlan was incorporated into MP mixtures, cooking yield (CY) at 0.15 m salt was similar to that of 0.45 m salt (P > 0.05). Gel strength of MPs at 0.45 m salt was highest among other salt concentrations. Increased salt concentration tended to be high shear stress values, regardless of the presence of curdlan (P < 0.05). MP gels with increasing salt concentration showed fewer pores and swollen structures. Addition of curdlan improved CY and expressible moisture of low‐fat model sausage with increased salt levels. The addition of curdlan at 1.0% salt reduced the hardness and gumminess, and similar to those at 1.5% without curdlan. These results indicated that curdlan improved the water‐holding capacity and textural properties of low‐fat and low‐salt sausage.

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Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase

Cited by 76 publications

References 41 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

The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel

Evaluation of various salt contents on quality characteristics with or without curdlan of pork myofibrillar protein gels and the development of low‐salt pork sausages

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