Incorporation effect of inulin and microbial transglutaminase on the gel properties of silver carp ( Hypophthalmichthys
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ORIGINAL PAPER
Incorporation effect of inulin and microbial transglutaminase on the gel properties of silver carp (Hypophthalmichthys molitrix) surimi Jianlian Huang1 · Beibei Ye2 · Wei Wang2 · Jianrong Li2 · Shumin Yi2 · Xuepeng Li2 · Yongxia Xu2 · Hongbo Mi2 Received: 27 March 2020 / Accepted: 11 August 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract Surimi-based products with elasticity and specific shapes have received considerable notice in recent years. To ascertain the effects of inulin, microbial transglutaminase (MTGase) and the combination of inulin/MTGase on gel formation of silver carp surimi, the gel strength, textural properties, water-holding capacity (WHC), dynamic rheological measurements, Raman spectroscopy, light microscopy of gel structure and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of gels from different groups were analyzed. The results showed that addition of inulin, MTGase and MTGase + inulin improved gel strength (increased by 7.7%, 26.8% and 38.56% compared with control group), textural properties and WHC. Raman spectroscopy proven that MTGase + inulin promoted the conversion of α-helixes to β-sheets and β-turns compared with other experimental and control groups. Pure surimi gelation contained a loose and non-heterogeneous network via light microscopy. With the addition of MTGase and inulin, the microstructure of surimi gelation became more compact and homogeneous, particularly the MTGase + inulin groups. Moreover, The SDS-PAGE pattern further disclosed that the MTGase + inulin had a weakened myosin heavy chain band, indicating that inulin could enhance the cross-linking effects of MTGase on myosin heavy chains. These data demonstrated inulin incorporating with MTGase may be a new and effective strategy to improve the gel properties of fish surimi. Keywords Silver carp surimi · MTGase · Inulin · Gel property · Synergetic effect
Introduction Surimi gel products prepared with minced fish muscle are generally defined as a series of flexible and protein-based processed food. Over the past decade, due to distinct textural properties, nutritional benefits and better edible Co first author: Beibei Ye. * Shumin Yi [email protected] * Xuepeng Li [email protected] 1
Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361026, China
College of Food Science and Engineering, Bohai University, National R & D Branch Center of Surimi and Surimi Products Processing, 19 KeJi Road, Jinzhou 121013, Liaoning, China
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convenience, it fulfils a prominent role in consumers’ diets. In order to make full use of aquatic resources and meet the needs of people, using freshwater or low-value fish to manufacture raw surimi has long been the focus of aquatic products processing industry. Silver carp (Hypophthalmichthys molitrix) is a widely cultured freshwater fish due to low price, fast growth as well as high nutritional value, and its production in 2018 reached 3
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