Effect of Laminaria japonica Powder on Physicochemical Properties, Rheological Properties and Protein Structure of Silver Carp Surimi Gel
In order to improve the gel properties of surimi, the surimi gel was prepared by adding Laminaria japonica powder (LJP) with a mass fraction of 2%~10% in silver carp surimi. The effect of amount of LJP on the gel strength, texture, water holding capacity, rheological properties, chemical forces, myo...
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The editorial department of Science and Technology of Food Industry
2025-02-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030072 |
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| author | Fengchao ZHOU Wenting JIANG Han TIAN Wei LUO Xiaolan ZHANG Jiazhen WANG Jie LIANG Leiwen XIANG Shaoyun WANG Xixi CAI Qiming WU Honglai LIN |
| author_facet | Fengchao ZHOU Wenting JIANG Han TIAN Wei LUO Xiaolan ZHANG Jiazhen WANG Jie LIANG Leiwen XIANG Shaoyun WANG Xixi CAI Qiming WU Honglai LIN |
| author_sort | Fengchao ZHOU |
| collection | DOAJ |
| description | In order to improve the gel properties of surimi, the surimi gel was prepared by adding Laminaria japonica powder (LJP) with a mass fraction of 2%~10% in silver carp surimi. The effect of amount of LJP on the gel strength, texture, water holding capacity, rheological properties, chemical forces, myofibrillar protein (MP) secondary structure, color and microstructure of the surimr gel were analyzed. Thus, the intrinsic cause of LJP improving the surimi gel quality was explored. Results showed that the addition of LJP significantly improved (P<0.05) the gel strength, hardness and WHC of the surimi gels, these three indicators were increased first and then decreased later with the increased of LJP addition (highest at 8% added). When the addition amount was 10%, the gel strength, hardness and WHC indicators of the surimi gels significantly decrease (P<0.05). The LJP also had a significant improvement effects on the viscosity, stability and storage modulus (G') of the surimi sol, which promoted the formation of elastic gel, but the high amount of LJP (10%) added had a certain negative effect on the elastic gel. The polysaccharides enriched in LJP could formed polysaccharide-MP interaction with MP in surimi, which significantly increased hydrogen bond and ionic bond force in surini gel, and promoted the MP secondary structure transition to β-sheet, thus formed a surimi gel with small pore size and more dense structure. In conclusion, the appropriate amount of LJP added (6%~8%) can improve the quality of the surimi gel by affecting the gel characteristics, gel chemical forces and MP secondary structure. |
| format | Article |
| id | doaj-art-6469d5afaea443a283a71fa6593154c8 |
| institution | Kabale University |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-02-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-6469d5afaea443a283a71fa6593154c82025-02-08T08:06:20ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-02-01464505810.13386/j.issn1002-0306.20240300722024030072-4Effect of Laminaria japonica Powder on Physicochemical Properties, Rheological Properties and Protein Structure of Silver Carp Surimi GelFengchao ZHOU0Wenting JIANG1Han TIAN2Wei LUO3Xiaolan ZHANG4Jiazhen WANG5Jie LIANG6Leiwen XIANG7Shaoyun WANG8Xixi CAI9Qiming WU10Honglai LIN11Fujian Provincial Key Laboratory of Ecology-toxicological Effects & Control for Emerging Contaminants, Key Laboratory of Ecological Environment and Information Atlas, Fujian Provincial University, College of Environmental and Biological Engineering, Putian University, Putian 351100, ChinaFujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal Univeristy, Fuzhou 350030, ChinaInstitute of Food and Marine Bio-Resources, College of Biological Science and Engineering,Fuzhou University, Fuzhou 350108, ChinaFujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal Univeristy, Fuzhou 350030, ChinaFujian Provincial Key Laboratory of Ecology-toxicological Effects & Control for Emerging Contaminants, Key Laboratory of Ecological Environment and Information Atlas, Fujian Provincial University, College of Environmental and Biological Engineering, Putian University, Putian 351100, ChinaFujian Provincial Key Laboratory of Ecology-toxicological Effects & Control for Emerging Contaminants, Key Laboratory of Ecological Environment and Information Atlas, Fujian Provincial University, College of Environmental and Biological Engineering, Putian University, Putian 351100, ChinaFujian Provincial Key Laboratory of Ecology-toxicological Effects & Control for Emerging Contaminants, Key Laboratory of Ecological Environment and Information Atlas, Fujian Provincial University, College of Environmental and Biological Engineering, Putian University, Putian 351100, ChinaFujian Province-Indonesia Marine Food Joint Research and Development Center, Fujian Polytechnic Normal Univeristy, Fuzhou 350030, ChinaInstitute of Food and Marine Bio-Resources, College of Biological Science and Engineering,Fuzhou University, Fuzhou 350108, ChinaInstitute of Food and Marine Bio-Resources, College of Biological Science and Engineering,Fuzhou University, Fuzhou 350108, ChinaFujian Province Yaming Food Co., Ltd., Putian 351100, ChinaFujian Province Yaming Food Co., Ltd., Putian 351100, ChinaIn order to improve the gel properties of surimi, the surimi gel was prepared by adding Laminaria japonica powder (LJP) with a mass fraction of 2%~10% in silver carp surimi. The effect of amount of LJP on the gel strength, texture, water holding capacity, rheological properties, chemical forces, myofibrillar protein (MP) secondary structure, color and microstructure of the surimr gel were analyzed. Thus, the intrinsic cause of LJP improving the surimi gel quality was explored. Results showed that the addition of LJP significantly improved (P<0.05) the gel strength, hardness and WHC of the surimi gels, these three indicators were increased first and then decreased later with the increased of LJP addition (highest at 8% added). When the addition amount was 10%, the gel strength, hardness and WHC indicators of the surimi gels significantly decrease (P<0.05). The LJP also had a significant improvement effects on the viscosity, stability and storage modulus (G') of the surimi sol, which promoted the formation of elastic gel, but the high amount of LJP (10%) added had a certain negative effect on the elastic gel. The polysaccharides enriched in LJP could formed polysaccharide-MP interaction with MP in surimi, which significantly increased hydrogen bond and ionic bond force in surini gel, and promoted the MP secondary structure transition to β-sheet, thus formed a surimi gel with small pore size and more dense structure. In conclusion, the appropriate amount of LJP added (6%~8%) can improve the quality of the surimi gel by affecting the gel characteristics, gel chemical forces and MP secondary structure.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030072laminaria japonica powdersurimirheological propertiesmolecular forceprotein structure |
| spellingShingle | Fengchao ZHOU Wenting JIANG Han TIAN Wei LUO Xiaolan ZHANG Jiazhen WANG Jie LIANG Leiwen XIANG Shaoyun WANG Xixi CAI Qiming WU Honglai LIN Effect of Laminaria japonica Powder on Physicochemical Properties, Rheological Properties and Protein Structure of Silver Carp Surimi Gel Shipin gongye ke-ji laminaria japonica powder surimi rheological properties molecular force protein structure |
| title | Effect of Laminaria japonica Powder on Physicochemical Properties, Rheological Properties and Protein Structure of Silver Carp Surimi Gel |
| title_full | Effect of Laminaria japonica Powder on Physicochemical Properties, Rheological Properties and Protein Structure of Silver Carp Surimi Gel |
| title_fullStr | Effect of Laminaria japonica Powder on Physicochemical Properties, Rheological Properties and Protein Structure of Silver Carp Surimi Gel |
| title_full_unstemmed | Effect of Laminaria japonica Powder on Physicochemical Properties, Rheological Properties and Protein Structure of Silver Carp Surimi Gel |
| title_short | Effect of Laminaria japonica Powder on Physicochemical Properties, Rheological Properties and Protein Structure of Silver Carp Surimi Gel |
| title_sort | effect of laminaria japonica powder on physicochemical properties rheological properties and protein structure of silver carp surimi gel |
| topic | laminaria japonica powder surimi rheological properties molecular force protein structure |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024030072 |
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