Tapioca Starch Improves the Quality of Virgatus nemipterus Surimi Gel by Enhancing Molecular Interaction in the Gel System

Abstract

The gel prepared using Nemipterus virgatus (N. virgatus) surimi alone still has some defects in texture and taste. Complexing with polysaccharides is an efficient strategy to enhance its gel properties. The main objective of this study was to analyze the relationship between the gel quality and molecular interaction of N. virgatus surimi gel after complexing with tapioca starch. The results make clear that the gel strength, hardness, and chewiness of surimi gel were increased by molecular interaction with tapioca starch. At the appropriate addition amount (12%, w/w), the surimi gel had an excellent gel strength (17.48 N), water-holding capacity (WHC) (89.01%), lower cooking loss rate (CLR) (0.95%), and shortened T2 relaxation time. Microstructure analysis indicated that the addition of tapioca starch facilitated even distribution in the gel network structure, resulting in a significant reduction in cavity diameter, with the minimum diameter reduced to 20.33 μm. In addition, tapioca starch enhanced the hydrogen bonding and hydrophobic interaction in the gel system and promoted the transformation of α-helix to β-sheet (p < 0.05). Correlation analysis showed that the increased physicochemical properties of surimi gel were closely related to the enhanced noncovalent interactions. In conclusion, noncovalent complexation with tapioca starch is an efficient strategy to enhance the quality of surimi gel.

Enhancing the Quality of Low-Salt Silver Carp (Hypophthalmichthys molitrix) Surimi Gel Using Psyllium Husk Powder: An Orthogonal Experimental Approach

“…Moreover, elevated salt levels promote higher hardness in gels [45]. Moreover, our results are consistent with the study reported by Huang et al [44] as the presence of tapioca starch increased the hardness and chewiness of Virgatus nemipterus surimi gel. Furthermore, another study conducted by Shahsavani Mojarrad et al [46] reported enhancement in hardness values when amylose corn starch was added to wheat starch composite gels.…”

“…Nevertheless, both OS 2 and OSC 2 demonstrated significantly higher WHC than TS 2 , indicating that not only did PHP enhance WHC, but the higher salt content and longer setting time also impacted the WHC of surimi gel. The addition of tapioca starch increased the WHC of (Virgatus nemipterus) surimi gel, with a higher amount resulting in higher WHC [44]. This outcome is also in line with the analysis of Cardoso and Mendes [30], who observed that the WHC of Meagre (Argyrosomus regius) muscle gel also improved when incorporated with psyllium dietary fiber.…”

Structural characteristics and biological activities of polysaccharides from barley: a review

“…Adding starch can facilitate an even distribution within certain gel network structures and enhance the hydrogen bonding and hydrophobic interactions in the gel system, resulting in a significant reduction in the cavity diameter. 18 Associative interactions may enhance the thickening properties of some modified starches. Starch has a critical function in digestive processes by mediating ion exchange and holding water.…”