Gel properties of Amur sturgeon (<i>Acipenser schrenckii</i>) surimi improved by lecithin at reduced and regular-salt concentrations

Shi, Ting; Wijaya, Ganesha Yanuar Arief; Li, Yuan; Sun, Quancai; Bai, Fan; Wang, Jinlin; Gao, Ruichang

doi:10.1039/d0ra04487c

Cited by 14 publications

(10 citation statements)

References 30 publications

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“…The protein structure changed with the crosslinking between Ca 2+ and NS‐L‐surimi, which was caused by the formation of a denser structure due to molecular linking. The hydration of Ca 2+ and NS‐L could compete with protein molecules to bind water molecules, which weakened the hydrogen bonds between protein−water and enhanced the hydrophobic environment of the protein surface 28 . Thus, the denser structure and the change of water distribution strengthened WHC, elasticity, resilience, as well as the gel strength.…”

Section: Resultsmentioning

confidence: 99%

“…The hydration of Ca 2+ and NS-L could compete with protein molecules to bind water molecules, which weakened the hydrogen bonds between protein−water and enhanced the hydrophobic environment of the protein surface. 28 Thus, the denser structure and the change of water distribution strengthened WHC, elasticity, resilience, as well as the gel strength. Moreover, the increased hydrophobicity with Ca 2+ was attributed to the salt dissolution of Ca 2+ stretched more protein molecules to expose more hydrophobic groups, making the hydrophobic force rise and the protein aggregate.…”

Section: Relationships Between Chemical Bonds and Mechanical Propertiesmentioning

confidence: 99%

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Effect of Ca²⁺ on 3D printing accuracy and antioxidant efficacy of nano starch‐lutein surimi: mechanical properties, chemical bonds and release rate

Zhan

et al. 2023

J Sci Food Agric

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BACKGROUND Nano starch‐lutein (NS‐L) can be used in three‐dimensional (3D) printed functional surimi. However, the lutein release and printing effect are not ideal. The purpose of this study was to facilitate the function and printing properties of surimi by adding the combination of calcium ion (Ca2+) and NS‐L. RESULTS Printing properties, lutein release and antioxidation of printed Ca2+‐NS‐L‐surimi were determined. The NS‐L‐surimi with 20 mM kg−1 Ca2+ had the best printing effects (fine accuracy, 99 ± 1%). Compared to NS‐L‐surimi, the structure became denser after adding Ca2+, the gel strength, hardness, elasticity, yield stress (τ), water holding capacity of Ca2+‐NS‐L‐surimi increased by about 17 ± 4%, 3 ± 1%, 9 ± 2%, 20 ± 4%, 40 ± 5% respectively. These enhanced mechanical strength and self‐supporting ability to resist binding deformation and improve printing accuracy. Moreover, salt dissolution and increased hydrophobic force by Ca2+ stimulated protein stretching and aggregation, leading to enhancement of gel formation. Decreased printing effects of NS‐L‐surimi with excessive Ca2+ (> 20 mM kg−1) caused by excessive gel strength and τ, leading to strong extrusion force and low extrudability. Additionally, Ca2+‐NS‐L‐surimi had higher digestibility and lutein release rate (increased from 55 ± 2% to 73 ± 3%), because Ca2+ made NS‐L‐surimi structure porous, which promoted contact of enzyme‐protein. Furthermore, weakened ionic bonds reduced electron binding bondage that combined with released lutein to provide more electrons for enhancing antioxidation. CONCLUSION Collectively, 20 mM kg−1 Ca2+ could better promote printing process and function exertion of NS‐L‐surimi, facilitating the application of 3D printed functional surimi. © 2023 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 99%

Section: Relationships Between Chemical Bonds and Mechanical Propertiesmentioning

confidence: 99%

Effect of Ca²⁺ on 3D printing accuracy and antioxidant efficacy of nano starch‐lutein surimi: mechanical properties, chemical bonds and release rate

Zhan

et al. 2023

J Sci Food Agric

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“…The effects of lecithin addition at different levels on the breaking force and deformation of surimi gels are presented in Figure 2a and 2b, respectively. When heated, the myofibrillar proteins in salted surimi pastes reveal reactive surfaces, which collaborate to create intermolecular interactions [20]. A three-dimensional network arises when there are enough intermolecular bonds, producing a surimi gel.…”

Section: Breaking Force and Deformationmentioning

confidence: 99%

“…Hydrogen bonds strengthen the hydrogel during the cooling phase and help to stabilize the bound water inside of it. Temperature-induced strengthening of intermolecular hydrophobic contacts is thought to be the main mechanism underlying the creation of surimi gel [20].…”

Section: Breaking Force and Deformationmentioning

confidence: 99%

“…Lecithin could be utilized to enrich reduced-salt surimi gels prepared from Amur sturgeon (Acipenser schrenckii). When lecithin was introduced at 0.1 and 0.3 g/100 g, there was an upward trend in hydrogen bonding and β-sheet production [20]. According to Xia et al [19], the addition of lecithin changed the textural characteristics, WHC, and whiteness of the gel.…”

Section: Introductionmentioning

confidence: 97%

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Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (Auxis thazard) Surimi

Panpipat,

Chumin,

Thongkam

et al. 2024

Foods

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The effect of lecithin addition on the gelling characteristics and oxidative stability of single-washed mackerel (Auxis thazard) surimi was investigated in this study. Surimi was chopped in the presence of 2.5% (w/w) NaCl with different concentrations of lecithin (0, 0.1, 0.5, 1, and 1.5 g/100 g surimi). The rheological behavior, gel-forming ability, microstructure, and lipid oxidation of lecithin-added surimi varied significantly depending on lecithin content. When compared to the control, lecithin at 0.1, 0.5, and 1 g/100 g improved the breaking force of the gel (p < 0.05). The breaking force of the gel decreased significantly as lecithin concentration increased (up to 1.5 g/100 g) (p < 0.05). Deformation, on the other hand, reacted differently to the lecithin than it did to the breaking force. At a lecithin level of 0.1 g/100 g, the surimi gel displayed improved deformation (p < 0.05). Nonetheless, at higher doses (0.5–1.5 g/100 g), lecithin considerably reduced surimi gel deformation (p < 0.05), and the gel containing lecithin at 1.5 g/100 g showed significantly decreased deformation. Surimi with 0.1 g/100 g lecithin had the lowest expressible drip (p < 0.05). In general, lecithin at concentrations ranging from 0.1 to 1 g/100 g reduced expressible drip (p < 0.05), but not at 1.5 g/100 g, which was equivalent to the control (p > 0.05). Adding lecithin to mackerel surimi improved its whiteness slightly, regardless of concentration. Lecithin impacted the microstructures of surimi gel in a concentration-dependent manner. Lecithin at a concentration of 0.1 g/100 g produced a densely packed network with small, jointed clusters and minimal holes within the gel. Joined clusters in the gel were reduced by 0.5–1.5 g/100 g lecithin, and continuous aggregates predominated. Surprisingly, at higher doses of lecithin, notably 1.5 g/100 g, porous structures with continuous voids were perceived. Surimi gels treated with various lecithin doses had lower thiobarbituric acid reactive substances (TBARS) levels than the control (p < 0.05). Overall, lecithin at a low concentration of 0.1 g/100 g was most effective at improving the texture, increasing water-holding capacity, lightening the color, and delaying lipid oxidation of single-washed mackerel surimi.

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Study on the structure and preservation mechanism of 3D-Printed surimi with Ca2+ and Xylo-oligosaccharides

Zhan

Chen

et al. 2023

Food Bioscience

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Gel properties of Amur sturgeon (Acipenser schrenckii) surimi improved by lecithin at reduced and regular-salt concentrations

Abstract: This study examined the gel properties of Acipenser schrenckii (A. schrenckii) surimi with 10 and 30 g kg−1 of added lecithin at reduced-salt (3 g kg−1 NaCl) and regular-salt (30 g kg−1 NaCl) concentrations.

Cited by 14 publications

References 30 publications

Effect of Ca²⁺ on 3D printing accuracy and antioxidant efficacy of nano starch‐lutein surimi: mechanical properties, chemical bonds and release rate

Effect of Ca²⁺ on 3D printing accuracy and antioxidant efficacy of nano starch‐lutein surimi: mechanical properties, chemical bonds and release rate

Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (Auxis thazard) Surimi

Study on the structure and preservation mechanism of 3D-Printed surimi with Ca2+ and Xylo-oligosaccharides

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Gel properties of Amur sturgeon (Acipenser schrenckii) surimi improved by lecithin at reduced and regular-salt concentrations

Abstract: This study examined the gel properties of Acipenser schrenckii (A. schrenckii) surimi with 10 and 30 g kg−1 of added lecithin at reduced-salt (3 g kg−1 NaCl) and regular-salt (30 g kg−1 NaCl) concentrations.

Cited by 14 publications

References 30 publications

Effect of Ca2+ on 3D printing accuracy and antioxidant efficacy of nano starch‐lutein surimi: mechanical properties, chemical bonds and release rate

Effect of Ca2+ on 3D printing accuracy and antioxidant efficacy of nano starch‐lutein surimi: mechanical properties, chemical bonds and release rate

Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (Auxis thazard) Surimi

Study on the structure and preservation mechanism of 3D-Printed surimi with Ca2+ and Xylo-oligosaccharides

Contact Info

Product

Resources

About

Effect of Ca²⁺ on 3D printing accuracy and antioxidant efficacy of nano starch‐lutein surimi: mechanical properties, chemical bonds and release rate

Effect of Ca²⁺ on 3D printing accuracy and antioxidant efficacy of nano starch‐lutein surimi: mechanical properties, chemical bonds and release rate