Insight into the effects of chitosan on the gelling properties of tilapia surimi gel under microwave heating treatment

Lin, Yuandong; Shi, Xiongjie; Zhou, Chenyue; Cheng, Jun-Hu

doi:10.1016/j.fbio.2024.103619

Food Bioscience

2024

DOI: 10.1016/j.fbio.2024.103619

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Insight into the effects of chitosan on the gelling properties of tilapia surimi gel under microwave heating treatment

Yuandong Lin,

Xiongjie Shi,

Chenyue Zhou

et al.

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2024

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Cited by 2 publications

References 34 publications

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Insight into the effects of large yellow croaker roe (Larimichthys Crocea) phospholipids on the conformational and functional properties of pork myofibrillar protein

Yang,

Lan,

Zhong

et al. 2024

Food Chemistry

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Insight into the effects of large yellow croaker roe (Larimichthys Crocea) phospholipids on the conformational and functional properties of pork myofibrillar protein

Yang,

Lan,

Zhong

et al. 2024

Food Chemistry

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Effect of Different Addition Amounts of Capsaicin on the Structure, Oxidation Sites, and Gel Properties of Myofibrillar Proteins under Oxidative Conditions

Zhang,

Wu,

et al. 2024

J. Agric. Food Chem.

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This study aimed to explore the mechanism influencing different addition amounts of capsaicin on the gel characteristics and microstructure of myofibrillar protein (MP) gels under conditions induced by hydroxyl free radicals (•OH). Results indicate that adding capsaicin can improve the gelling characteristics of the MPs. With an increased amount of capsaicin added, the oxidation of MPs by •OH decreased, and the number of oxidation sites decreased. Peptides located around residues 651−851 in the head domain SH1 and S2 subunits of the myosin heavy chain were susceptible to oxidation. Capsaicin primarily interacted with amino acids in SH1 (residues 1−151 and 601−651), reducing the effect of •OH on MPs and consequently decreasing the occurrence of MP aggregation. Capsaicin protected the structure and oxidation sites of MPs under oxidative conditions, ensuring the formation of an MP gel with uniformly dense pores during heating, thereby improving the texture characteristics and water-holding capacity of the gel.

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Insight into the effects of chitosan on the gelling properties of tilapia surimi gel under microwave heating treatment

Cited by 2 publications

References 34 publications

Insight into the effects of large yellow croaker roe (Larimichthys Crocea) phospholipids on the conformational and functional properties of pork myofibrillar protein

Insight into the effects of large yellow croaker roe (Larimichthys Crocea) phospholipids on the conformational and functional properties of pork myofibrillar protein

Effect of Different Addition Amounts of Capsaicin on the Structure, Oxidation Sites, and Gel Properties of Myofibrillar Proteins under Oxidative Conditions

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