Effects of salt‐induced changes in protein network structure on the properties of surimi gels: computer simulation and digestion study

Abstract

Surimi is considered a new base ingredient in special dietary foods because of its excellent gel formation properties and nutritional value. Cross-linked network structures are the basis for the formation of protein hydrogels. In this work, protein network structure induced by NaCl was investigated to evaluate its effects on texture property and digestibility of surimi gels. Micro-protein frameworks were investigated by scanning electron microscope combined with computer simulation, which indicated that the network structure became fine and smooth as a result of salt treatment. The digestibility of surimi with NaCl was higher than that of blank samples in simulated gastric juice in first 30 min, whereas the digestibility showed no significant difference (P = 0.257) in intestinal juice after 180 min. This work aids in understanding of the contribution of salt to the mechanism of surimi gels formation, and its effects on digestion, thus supporting potential applications in special dietary food.

Plant-Based Meat Analogues Weaken Gastrointestinal Digestive Function and Show Less Digestibility Than Real Meat in Mice

“…In addition, the plant-based beef diet has more fat that has been reported to hinder the protease binding sites, leading to a reduction in protein hydrolysis . Salts have been reported to affect the bioavailability of proteins. , A study showed that the surimi with NaCl has higher digestibility in the gastric phase compared with the control . This may be due to the fact that the salt (NaCl) destroys the hydration layer on the surface of proteins, which provides more binding sites for pepsin .…”

“…Salts have been reported to affect the bioavailability of proteins. , A study showed that the surimi with NaCl has higher digestibility in the gastric phase compared with the control . This may be due to the fact that the salt (NaCl) destroys the hydration layer on the surface of proteins, which provides more binding sites for pepsin . However, the chicken sausage with high salt (1.8%) and phosphate (0.3%) concentrations had a lower in vitro digestibility than the sample without either salt or phosphate .…”

Improving the Edible and Nutritional Quality of Roasted Duck Breasts through Variable Pressure Salting: Implications for Protein Anabolism and Digestion in Rats

“…Jiao et al [5] reported that VPS reduced shear forces and improved the flavor profile of roasted duck breasts compared to static wet-salted duck breasts. Furthermore, during salting, Na + and Cl − disrupt the hydration layer on the protein's surface, providing more binding sites for pepsin and improving digestibility [8]. Pulsed electric field processing might also improve the digestibility of meat proteins by inducing structural and microstructural changes in the protein and increasing access to meat protein hydrolysis sites [9].…”