Construction of gel network based on soybean dietary fiber-sturgeon myofibrillar protein: Mechanism of influence in modification treatment on gel structure and properties

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-01 DOI:10.1016/j.foodchem.2025.143171

Xiaoyu Gu , Yuxuan Mao , Kang Liu , Yuanhui Zhao , Fengchao Zha , Xinxing Xu , Yilin Zhao

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Abstract

This study discuss the influence of interactions between soybean dietary fiber and sturgeon myofibrillar protein on gel properties, thereby providing theoretical guidance for the surimi processing industry. Firstly, the physicochemical and functional properties of soybean dietary fiber treated with Alkaline Hydrogen Peroxide were evaluated. Subsequently, the interactions between various dietary fibers and sturgeon myofibrillar protein, along with their effects on the enhancement of gel properties, were systematically examined. The results showed that AHP-treated samples had a higher water-holding capacity and more compact and uniform micromorphology, the gel structure was improved, and the gel performance was improved. A-SIDF-1.5 % had the highest hardness (7.37 N), whereas its water-holding capacity reached 64.39 %. The addition of the modified SIDF significantly increased the density of the gel network and the stability of the gel. These results support the modification of SIDF and its application in surimi products to improve its gel properties.

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.