Effect of psyllium husk powder on the gelation behavior, microstructure, and intermolecular interactions in myofibrillar protein gels from Andrias davidianus

Huang, Xiang; Yang, Hui; Lou, Aihua; Jiang, Shuiyan; Kang, Kelang; Wei, Yingjuan; Li, Xin; Wu, Yingmei; Yu, Meijuan; Huang, Qun

doi:10.1016/j.foodchem.2024.140266

Food Chemistry

2024

DOI: 10.1016/j.foodchem.2024.140266

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Effect of psyllium husk powder on the gelation behavior, microstructure, and intermolecular interactions in myofibrillar protein gels from Andrias davidianus

Xiang Huang,

Hui Yang,

Aihua Lou

et al.

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Cited by 2 publications

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Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder

Zhang,

Zheng,

Hou

et al. 2024

J. Agric. Food Chem.

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Reducing salt intake is an effective strategy for preventing and managing hypertension and cardiovascular diseases. In this study, psyllium husk powder (PHP) was incorporated into surimi to address the challenges of diminished saltiness and texture in low-salt surimi products. PHP promoted the conversion of α-helix structures into β-sheet and strengthening intermolecular interactions, such as ionic bonds, hydrogen bonds, hydrophobic interactions, and disulfide bonds. The addition of PHP enhanced the connectivity and uniformity of the surimi gel network, resulting in an increase in gel strength from 11.35 to 13.88 N and a reduction in cooking loss from 6.33% to 2.27%. Additionally, the more compact gel network structure improved the fluidity of immobile water within the low-salt surimi gel. The surimi gel containing 1.5% PHP accelerated a 30% higher Na + release rate compared to the low-salt surimi gel, enhancing the saltiness perception to levels comparable with high-salt surimi gel, as measured by an electronic tongue. These findings present a promising approach to improving the texture and saltiness perception of surimi gel products while reducing salt content.

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Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder

Zhang,

Zheng,

Hou

et al. 2024

J. Agric. Food Chem.

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Effect of Inulin and Psyllium Husk Powder on Gel Properties and In Vitro Digestion of Hypophthalmichthys molitrix and Argopecten irradians Blended Surimi

Geng,

Tian,

Zhang

et al. 2024

Foods

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Dietary fiber is crucial in enhancing the nutritional and textural properties of surimi-based products. This study investigated blended surimi produced from silver carp and bay scallops, with the addition of different amounts (0%, 0.5%, 1%, 2%, and 3%) of inulin (INU) or psyllium husk powder (PHP) for their textural properties, protein conformation, and in vitro digestibility. The addition of INU negatively affected gel strength. However, incorporating 2.0% PHP into the blended gel improved gel strength and water-holding capacity by 8.01% and 0.79% compared to the control, respectively. Furthermore, PHP significantly increased the total sulfhydryl content and surface hydrophobicity of the blended gels (p < 0.05). Additionally, increases in endogenous fluorescence intensity accompanied by a blue shift were observed, indicating that the fluorophores (Trp and Tyr) were sequestered into a more non-polar environment due to conformational changes. The incorporation of PHP enhanced both the quality and digestibility of the blended surimi. This study provides a novel perspective for developing surimi-based food with improved quality, augmented digestion, and enhanced absorption.

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Effect of psyllium husk powder on the gelation behavior, microstructure, and intermolecular interactions in myofibrillar protein gels from Andrias davidianus

Cited by 2 publications

References 60 publications

Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder

Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder

Effect of Inulin and Psyllium Husk Powder on Gel Properties and In Vitro Digestion of Hypophthalmichthys molitrix and Argopecten irradians Blended Surimi

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