Physicochemical properties and microstructure of surimi treated with egg white modified by tea polyphenols

Zhou, Xuxia; Chen, Ting; Lin, Honghan; Chen, Hong; Liu, Jianhua; Lyu, Fei

doi:10.1016/j.foodhyd.2018.07.031

Cited by 85 publications

(52 citation statements)

References 42 publications

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“…These results indicated that in samples with PTE + UVA treatment, aggregation between proteins could only partially be attributed to disulfide bonds, with crosslinking in the form of non‐disulfide covalent bonds also contributing significantly to the protein aggregation, which could not be cleaved by β ‐ME reduction. These results were consistent with those of Zhou et al 13 …”

Section: Resultssupporting

confidence: 94%

“…This result indicated that PTE was conducive to the more extensive crosslinking of proteins via intermolecular interactions, which was also consistent with more carbonyl (Table 3) in these samples 27 . The result was in agreement with that of Zhou et al ., 13 where they reported that surimi gel showed improved dynamic rheological modulus values ( G ′ and G ″) with the addition of 0.6% tea polyphenol.…”

Section: Resultssupporting

confidence: 91%

“…In a recent report, 12 500 U g −1 of tannin and 1% of squid tyrosinase were added to sardine surimi to promote the polymerization of gelatins. Similarly, tea polyphenols were shown to induce egg white to form stronger gel complexes 13 . Hence, it is reasonable to believe that phlorotannins could be used as protein crosslinking agents in the fish gel industry.…”

Section: Introductionmentioning

confidence: 99%

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Synergistic effects of UVA irradiation and phlorotannin extracts of Laminaria japonica on properties of grass carp myofibrillar protein gel

et al. 2020

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BACKGROUND Oxidized phlorotannin can be used as a protein crosslinking agent to produce high‐quality fish gel products. Phlorotannin can be easily induced to form quinone compounds in an oxidizing environment, while o‐quinone has been proven to be a reactive, electrophilic intermediate that easily reacts with proteins to form rigid molecular crosslinking networks. The objective of this study was to investigate the synergistic effects of ultraviolet A (UVA) irradiation (1 h, 15 W m−2) and various concentrations of Laminaria japonica phlorotannin extracts (PTE) on the gel properties of grass carp myofibrillar protein (MP). RESULTS UVA treatment and PTE could synergistically improve the MP gel properties more than PTE alone (P < 0.05). At 625 mmol kg−1 MP PTE alone, the gel strength and cooking yield reached 3.10 ± 0.16 g cm and 47.45 ± 0.35%, respectively, while with the same level of PTE plus UVA they became 4.26 ± 0.19 g cm and 53.89 ± 1.54%, respectively. The three‐dimensional network structure of the gel (with PTE + UVA) showed higher connectivity and tightness than that of the control group (no treatment). CONCLUSIONS The synergistic effects of PTE and UVA could effectively induce crosslinking of grass carp MP, which could lead to an improvement of MP gel quality. These findings would provide a new technical approach to produce high‐quality protein gel products in the fish processing industry. © 2020 Society of Chemical Industry

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Section: Resultssupporting

confidence: 94%

Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

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Synergistic effects of UVA irradiation and phlorotannin extracts of Laminaria japonica on properties of grass carp myofibrillar protein gel

et al. 2020

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“…Previous studies also reported that gel-strengthening agent could increase the percentage of ⊎-sheet structure and decrease the percentage of ⊍-helix structure, which probably was due to the polysaccharide-protein interactions during the heating process. [33][34][35] There were no significant differences in protein secondary structure between surimi gels with gelatin or xanthan gum and control samples (P > 0.05, Fig. 5).…”

Section: Protein Secondary Structurementioning

confidence: 88%

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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“…By means of a gelling process, a three-dimensional gel network is developed as a result of the exposure of functional groups of numerous protein molecules, with subsequent inter- or intra-molecular interactions. Several additives were previously employed to enhance gel characteristics of surimi such as egg white [ 2 , 3 ], whey protein concentrate [ 4 , 5 , 6 ], oxidized phenolic compounds [ 7 , 8 ], coconut husk extract [ 9 ], some hydrocolloids [ 10 , 11 , 12 ], calcium chloride [ 13 ], calcium carbonate [ 14 ], etc.…”

Section: Introductionmentioning

confidence: 99%

Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer)

Wijayanti

Singh

Benjakul

et al. 2021

Foods

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The effects of Asian sea bass (Lates calcarifer) bio-calcium (ASBB) at different levels (0, 2, 4, 6, 8, and 10%) (w/w) on properties of threadfin bream (Nemipterus sp.) surimi gel were investigated. ASBB addition increased breaking force and deformation, while reduced expressible moisture content (p < 0.05) of surimi gel. L* (lightness), a* (redness), and b* (yellowness) values were increased with augmenting ASBB levels; however, whiteness slightly decreased in surimi gel incorporated with ASBB (p < 0.05). Higher likeness scores were noticed in surimi gel containing ASBB, compared to that of the control. However, a slight decrease in the likeness score was noticed in surimi gel with 10% (w/w) ASBB (p < 0.05). Surimi gel added with 8% (w/w) ASBB possessed the increase in breaking force by 80% from the control and had the highest likeness score. Texture profile analysis of surimi gel added with ASBB showed the improved texture characteristics with coincidentally higher storage modulus of surimi paste. Surimi gel with 8% (w/w) ASBB had a denser and finer microstructure with higher ash, calcium, and phosphorous contents, compared to the control. Thus, incorporation of bio-calcium up to 8% (w/w) not only increased mineral content, but also improved textural, sensory, and microstructural properties of surimi gel.

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Physicochemical properties and microstructure of surimi treated with egg white modified by tea polyphenols

Cited by 85 publications

References 42 publications

Synergistic effects of UVA irradiation and phlorotannin extracts of Laminaria japonica on properties of grass carp myofibrillar protein gel

Synergistic effects of UVA irradiation and phlorotannin extracts of Laminaria japonica on properties of grass carp myofibrillar protein gel

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

Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer)

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