The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi

Mi, Hongbo; Yi, Li; Wang, Cong; Shi, Yi Wei; Li, Xuepeng; Lǐ, Jiànróng

doi:10.1016/j.foodhyd.2020.106290

Cited by 120 publications

(71 citation statements)

References 41 publications

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“…Plant phenolics [ 9 , 10 ] or cross-linking enzymes e.g., microbial TGase [ 11 , 12 ] or chitooligosaccharide [ 13 , 14 ] have been used in surimi. In addition, some hydro-colloids have been employed into surimi to strengthen the gel with high water-holding capacity (WHC) [ 1 , 15 , 16 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Psyllium (Plantago ovata Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel

Singh

Benjakul

Prodpran

et al. 2021

Foods

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Effects of psyllium (Plantago ovata) husk powder (PHP) at various concentrations (0, 1, 2, 3 and 4%, w/w) on gelling properties of surimi from threadfin bream (Nemipterus sp.) were investigated. The addition of 1% PHP resulted in the highest increase (50%) in the breaking force (BF) of surimi gel (S), compared to that of the control gel (CON; without PHP). Lower BF was obtained for gel incorporated with PHP at the higher levels (2–4%) (p < 0.05). On the other hand, deformation (DF) was decreased with the addition of PHP at all levels compared to the CON gel. The whiteness and expressible moisture content of gels were decreased with augmenting levels of PHP (p < 0.05). Protein patterns revealed that PHP at all concentrations did not affect the polymerization of the myosin heavy chain. A loss in the elasticity of the gel was attained with the addition of PHP as indicated by decreased storage modulus (G’). A finer and more compact network was detected in gels containing 1 and 2% PHP than that found in the CON. FTIR spectra suggested that the addition of PHP influenced the secondary structure as well as functional groups of myofibrillar proteins. Based on the sensory evaluation, the surimi containing PHP at 1–3% showed a similar overall likeness score to the CON. Therefore, PHP at the optimum level could improve the gelling properties of the threadfin bream surimi with high acceptability.

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Section: Introductionmentioning

confidence: 99%

Effect of Psyllium (Plantago ovata Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel

Singh

Benjakul

Prodpran

et al. 2021

Foods

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“…As clearly seen from Table 2 , the hardness of different treatment groups at low salt concentration was significantly lower than that at the high salt level ( P < 0.05), with the springiness, adhesiveness, chewiness and resilience of the gels also showing a similar trend [28] . It was likely that the myofibrillar proteins could have been fully dissolved at the high salt level and this led to the exposure of internal active groups, thereby promoting both molecular interactions as well as the formation of elastic gels during the heat-induced gelling process [25] .…”

Section: Resultsmentioning

confidence: 75%

“…Since such interactions represented an important factor for maintaining the gel network structure, this would explain why the strength of gels from the U + U group was lower than for the U + W one. It should also be noted that the ionic bond content was the lowest in silver carp surimi gels, and hence, ionic bonds probably played a non-primary role in maintaining the stability of the gel networks [28] . In addition, there were no significant differences in ionic bond content between samples after different treatments, thus suggesting that ultrasound treatments did not heavily influence the ionic bonds.…”

Section: Resultsmentioning

confidence: 99%

Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating

et al. 2022

Ultrasonics Sonochemistry

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Highlights Ultrasound improved the strength, textural properties and WHC of surimi gel. Ultrasound promoted the unfolding of α-helix structures of protein. Ultrasound facilitated the formation of more compact microstructures. Ultrasonic-assisted preheating treatment had the most remarkable improvement on the gel properties of surimi.

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“…[ 67 ] also reached a similar conclusion, which may be due to the relative content of the β-sheet structure being positively correlated with the hardness of the gel. In contrast, the relative content of the α-helical structure is negatively correlated with the gel strength [ 68 ].…”

Section: Resultsmentioning

confidence: 99%

Effects of κ-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin Gel

Lei

Zhao

et al. 2022

Foods

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The effects of two polysaccharides on the performance and microstructure of phycocyanin gels were studied by choosing anionic polysaccharides (κ-carrageenan) and neutral polysaccharides (guar gum). The linear and nonlinear rheological properties and microstructure of the phycocyanin-polysaccharide composite gel were evaluated. The results show that both κ-carrageenan and guar gum can enhance the network structure of phycocyanin gel and weaken the frequency dependence. The sample with 0.4% κ-carrageenan has the highest gel strength. All samples exhibited Type I behavior (inter-cycling strain-thinning) and mainly elastic behavior. As the concentration of κ-carrageenan increases, hydrophobic interactions and disulfide bonds play an essential role in maintaining the three-dimensional structure of the gel. Too high a concentration of guar gum hinders the formation of protein disulfide bonds. This research can provide a theoretical basis for designing and developing new food products based on phycocyanin and different polysaccharides with ideal texture in the food industry.

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The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi

Cited by 120 publications

References 41 publications

Effect of Psyllium (Plantago ovata Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel

Effect of Psyllium (Plantago ovata Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel

Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating

Effects of κ-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin Gel

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