Inulin for surimi gel fortification: Performance and molecular weight-dependent effects

Effects of inulin with different polymerization degrees on the structural and gelation properties of potato protein

“…As the DP and addition content (0–1.5%) of inulin increased, the hydrogen bonding and hydrophobic interactions were enhanced gradually, which was consistent with previous studies on the effects of inulin on pea protein isolate, chicken myofibrillar protein, and surimi gel ( Han et al, 2022 ; Piao et al, 2023 ; Xu et al, 2021 ). This effect is probably due to abundant hydroxyl groups of inulin which could interact with carboxyl and amino groups on proteins through hydrogen bonds.…”

“…On the contrary, the entanglement between the long molecular chains of H-inulin with potato proteins promoted the formation of dense and fine gel structures with evenly distributed small pores, thereby entrapping water molecules effectively. Similarly, Piao et al (2023) observed a higher increase in WHC of surimi gel with the addition of 12% ( w /w) H-inulin than that with equivalent L-inulin. However, in contrast to the present results, Liu et al (2021) reported that the addition of 10%–40% (w/w) L-, M-, and H-inulin all significantly reduced ( P < 0.05) the WHC of gluten gel, and inulin with a higher molecular weight led to a lower WHC.…”

“…This effect would further enhance the hydrophobic interactions amongst the protein molecules and consequently promote the aggregation and crosslinking of protein molecules. Likewise, Piao et al (2023) also reported higher surface hydrophobicity of surimi gels containing inulin with long molecular chains compared with those with short molecular chains.…”

“…Cohesiveness refers to the internal bonding strength that binds a material into clumps, and it is calculated as the work area ratio of two compressions ( Zhu et al, 2022 ). Springiness is the extent that a deformed material recovers to its undeformed state after withdrawing deformation force, whereas chewiness refers to the energy required to fully chew a substance into a swallowable state ( Piao et al, 2023 ).…”

Effect of Black Tea Powder on Antioxidant Activity and Gel Characteristics of Silver Carp Fish Balls

“…Following the method of Li [ 42 , 43 ], the fish balls were cut into approximately 2 × 2 × 2 cm and a texture analyzer (TA.XT. plus, Stable Micro Systems, Surrey, UK) was used to determine texture parameters including hardness, elasticity, and chewiness of the fish balls.…”