Enhancing gel performance of surimi gels via emulsion co-stabilized with soy protein isolate and κ-carrageenan

Xu, Yuan; Yu, Jiao; Xue, Yong; Xue, Changhu

doi:10.1016/j.foodhyd.2022.108217

Cited by 49 publications

(14 citation statements)

References 47 publications

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“…These results matched the changes in apparent viscosity and viscoelastic properties of the concentrated emulsions, as discussed earlier herein. The droplets were wrapped in the ISF matrix and ISF particles could act as active filler, and the interactions among the ISF and droplets contributed to the formation of uniform and compact gel networks 36 . During the whole temperature range, tan δ was always less than 1 (data not shown), suggesting that the gel‐like network structure was maintained in the concentrated emulsions during all the temperature range.…”

Section: Resultsmentioning

confidence: 99%

Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze–thaw stability of ISF concentrated emulsions

et al. 2023

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BACKGROUNDConcentrated emulsions have been formulated in many foods. The insoluble soybean fiber (ISF) can be utilized as a particle to stabilize concentrated emulsions. However, the approach to control the rheological properties and stability of the ISF concentrated emulsions is still worth investigating.RESULTSIn this study, alkali‐extracted ISF was hydrated by adding sodium chloride or heating and the prepared concentrated emulsions were subjected to freeze–thawing. Compared with the original hydration method, salinization reduced the absolute ζ‐potential of the ISF dispersions to 6 mV, resulting in a lower absolute ζ‐potential of the concentrated emulsions, which led to a decreased electrostatic repulsion and the largest droplet size, but to the lowest apparent viscosity, viscoelastic modulus, and stability. By contrast, hydration by heating promoted the interparticle interactions, and then a decreased droplet size (54.5 μm) but with a more densely distributed droplets was observed, together with enhanced viscosity and viscoelasticity properties. The fortified network structure improved the stability of the concentrated emulsions both against high‐speed centrifugation and long‐term storage. Additionally, secondary emulsification after freeze–thaw further improved the performance of the concentrated emulsions.CONCLUSIONThe results suggest that the formation and stability of the concentrated emulsion could be regulated by different hydration methods of particles, which could be adjusted according to the practical applications. © 2023 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze–thaw stability of ISF concentrated emulsions

et al. 2023

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“…The WHC of the MPS gels was determined according to the method described by Xu et al. (2023) with slight modifications. Two filter papers were placed on the top and bottom of samples, and then a weight of 3 kg was placed on the gel for 3 min.…”

Section: Methodsmentioning

confidence: 99%

Effect of starch content and ultrasonic pretreatment on gelling properties of myofibrillar protein from Lateolabrax japonicus

Chen

Cai

et al. 2023

Food Frontiers

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To investigate the protein–starch interactions in myofibrillar protein gels under the ultrasonic pretreatment, the effect of cassava starch content and ultrasonic pretreatment on gelling properties of myofibrillar protein from Lateolabrax japonicus was studied. For the myofibrillar protein–starch (MPS) solutions, the turbidity and elastic modulus increased when the starch content increased from 0% to 8%. For the MPS gels, the hardness, chewiness, gumminess, and water holding capacity increased with the starch content, whereas the cooking loss and whiteness decreased. Starch incorporation promoted the conversion of free water to immobilized water and bound water. The active sulfhydryl content decreased with the starch content, whereas the hydrogen bond and hydrophobic interaction content increased. Fine network structure containing pores at uniform size was formed in the MPS gel at an increased starch content, as shown in the scanning electron microscope images. When the ultrasonic pretreatment was introduced, the elastic modulus of MPS solutions and hardness, chewiness, gumminess, hydrophobic interaction, β‐sheet content, and microstructural compactness of the MPS gels increased, whereas the turbidity of the MPS solutions and cooking loss, whiteness, free water content, active sulfhydryl content, and random coil content of the MPS gels decreased. The MPS gel containing 8% of starch and subjected to ultrasonic pretreatment showed the highest hardness, chewiness, and gumminess of 220, 150, and 160 g, while the lowest cooking loss of 2.5% among all samples. Therefore, the gelling properties of myofibrillar protein from L. japonicus could be enhanced by the starch incorporation, ultrasonic pretreatment, and their synergistic effect.

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“…Xu, Yu, et al. (2023) reported that addition of an emulsion co‐stabilized by SPI and κ‐carrageenan could improve the texture properties of surimi, such as hardness, springiness, gel strength, and WHC. Zhang et al.…”

Section: Application Of Soy Protein Gelmentioning

confidence: 99%

Recent advance in modification strategies and applications of soy protein gel properties

Liang,

Chen,

Fang

et al. 2023

Comp Rev Food Sci Food Safe

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Soy protein gel can be developed into a variety of products, ranging from traditional food (e.g., tofu) to newly developed food (e.g., soy yogurt and meat analog). So far, efforts are still needed to be made on modifying the gel properties of soy protein for improving its sensory properties as animal protein‐based food substitutes. Furthermore, there is always a need to regulate its gel properties for designing novel and tailored products of soy protein gels due to the fast‐growing plant protein‐based product market. This review gave an emphasis on the latest modification strategies and applications of gel properties of soy protein. The modifying methods of soy protein gel properties were reviewed from an aspect of composition or processing. Compositional modification included changing protein composition and gelling conditions and using additives, whereas processing strategies can be achieved through physical, chemical, and enzymatic treatments. Several compositional modification and processing strategies have been both proven to alter the gel properties of soy protein effectively. So far, soy protein gel has been applied in the field of food and biomedicine. In the future, more mechanistic studies on the modification methods are still needed to facilitate the full application of soy protein gel.

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Enhancing gel performance of surimi gels via emulsion co-stabilized with soy protein isolate and κ-carrageenan

Cited by 49 publications

References 47 publications

Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze–thaw stability of ISF concentrated emulsions

Hydration effects of insoluble soybean fiber (ISF) on rheological properties and freeze–thaw stability of ISF concentrated emulsions

Effect of starch content and ultrasonic pretreatment on gelling properties of myofibrillar protein from Lateolabrax japonicus

Recent advance in modification strategies and applications of soy protein gel properties

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