Effects of deacetylation of konjac glucomannan on the physico-chemical properties of surimi gels from silver carp (<i>Hypophthalmichthys molitrix</i>)

Li, Yuan; Mu, Jianlou; Shi, Ting; Sun, Quancai; Jin, Wengang; Gao, Ruichang

doi:10.1039/c9ra03517f

Cited by 48 publications

(36 citation statements)

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“…The results are likely because the negative charge of gelatin or κ ‐carrageenan neutralized the positive charges exposed on the surimi protein surface and ruptured the ionic linkages . However, the differences in pH values might change the charge distribution sites of amino acids when excessive hydrocolloids were added into the surimi gels, resulting in a slight increase of ionic bonds and the observed decrease in gel strength (Figs and ) . Ding et al .…”

Section: Resultsmentioning

confidence: 99%

“…29 However, the differences in pH values might change the charge distribution sites of amino acids when excessive hydrocolloids were added into the surimi gels, resulting in a slight increase of ionic bonds and the observed decrease in gel strength (Figs 1 and 4). 30 Ding et al 31 also reported that the breaking force of surimi gels from yellowcheek carp and grass carp had a significant negative correlation with the ionic bonds content. In short, the hydrocolloids-protein interactions take place via ionic interaction, leading to changes in the gel strength and protein network structure of silver carp surimi.…”

Section: Soluble Protein Contentmentioning

confidence: 97%

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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%

Section: Soluble Protein Contentmentioning

confidence: 97%

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

et al. 2020

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“…The functional groups of WPC/PUL gels were evaluated by IR spectroscopy. A resolution of 4 cm −1 and wavenumber range of 4000–400 cm −1 were used 15 …”

Section: Methodsmentioning

confidence: 99%

“…A resolution of 4 cm −1 and wavenumber range of 4000-400 cm −1 were used. 15 Low amplitude dynamic oscillatory measurements Changes in storage modulus (G") and loss modulus (G") of WPC/PUL gels during the forming process were determined by a controlled stress rheometer (MARS 60; Thermo Fisher Scientific Ltd., Waltham, MA, USA) using dynamic oscillation measurements. The parameters were 1 Hz, strain amplitude of 2% and gap of 1 mm.…”

Section: Infrared (Ir) Spectroscopymentioning

confidence: 99%

Effect of pullulan concentration and pH on the interactions between whey protein concentrate and pullulan during gelation

et al. 2020

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BACKGROUND: Whey protein concentrate (WPC)/pullulan (PUL) hydrogel is applied as a microencapsulation wall material to protect probiotics. However, the interactions between WPC and PUL during gelation have not been clarified. In the present study, the effects of PUL concentration and pH on the interactions between WPC and PUL during gelation were evaluated with respect to appearance, zeta-potential, sulfhydryl group amount, surface hydrophobicity and infrared spectroscopy measurements. The rheological properties of WPC/PUL gels were also determined. RESULTS: The results obtained showed that a proper concentration (0.40 g mL-1) of PUL could improve the gel by enhancing the strength of hydrogen bonding, electrostatic interactions and exposure of hydrophobic groups, whereas too much PUL inhibited the formation of disulfide bonds. Furthermore, hydrophobic interactions, disulfide bonds and hydrogen bonds were destroyed in varying degrees under an alkaline environment. The rheological results also demonstrated a similar effect of PUL concentration and pH on the storage modulus (G') of WPC/PUL gels. CONCLUSION: When the WPC/PUL gel was formed at PUL concentration of 0.40 g mL-1 and pH 7.0, the interaction between WPC and PUL could be enhanced, which is beneficial for the future application of WPC/PUL gels in the food industry.

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“…This corresponded to the lowest TCA-soluble peptide content (Table 1), owing to the effectiveness of adequate washing, which can remove endogenous protease enzymes. To avoid gel weakening caused by leftover proteases, the surimi preparation was set at 40 • C, and cooked at 90 • C. Myosin denatures and aggregates more at 48 • C, eventually producing a stable gel [40]. The G' was then increased once again, peaking around 65-69 • C, suggesting the establishment of a strong gel network due to higher attractive forces (e.g., disulfide bond, and hydrophobic interaction).…”

Section: Oscillatory Dynamic Rheologymentioning

confidence: 99%

Reduced Washing Cycle for Sustainable Mackerel (Rastrelliger kanagurta) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties

Somjid

Panpipat

Cheong

et al. 2021

Foods

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Although dark muscle is currently the most important obstacle in marketing high-quality Indian mackerel (Rastrelliger kanagurta) surimi, reducing washing remains a challenge for long-term surimi production from this species. Herein, the impact of washing cycles (one (W1), two (W2), and three (W3) cycles) with a 1:3 mince to water ratio on the bio-physico-chemical properties, rheology, and gelling ability of mackerel surimi was evaluated. The yield, Ca2+-ATPase activity, TCA-soluble peptide, and myoglobin contents of surimi decreased as the number of washing cycles increased, while lipid removal, reactive SH content, and surface hydrophobicity of surimi increased. Surimi generated by W2 and W3 provided the same rheological patterns and Fourier-transform infrared spectroscopy (FTIR) spectra as unwashed mince, with the highest gel strength and whiteness, as well as the lowest expressible drip, thiobarbituric acid reactive substances (TBARS), and fishy odor. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) demonstrated the presence of polymerized proteins stabilized by disulfide and other interactions. Using a scanning electron microscope, several concentrated dense areas and distributed pores generated by myofibrillar proteins gel networks were found. Surimi from W2 and W3 appeared to be of similar overall quality, however W2 had a larger yield. As a result of the evaluation of bio-physico-chemical, rheological, and gel-forming capabilities, as well as product yield, W2 may be the best option for producing high-quality surimi from Indian mackerel in a sustainable manner.

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Effects of deacetylation of konjac glucomannan on the physico-chemical properties of surimi gels from silver carp (Hypophthalmichthys molitrix)

Abstract: This work studied the effects of KGM with different degrees of deacetylation (DDs) on the physicochemical properties of silver carp (Hypophthalmichthys molitrix) surimi gels.

Cited by 48 publications

References 50 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

Effect of pullulan concentration and pH on the interactions between whey protein concentrate and pullulan during gelation

Reduced Washing Cycle for Sustainable Mackerel (Rastrelliger kanagurta) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties

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