Whey protein effects on properties and structure of hairtail surimi gel.

IF 1.8 4区农林科学 Q3 CHEMISTRY, APPLIED

Food Science and Technology International Pub Date : 2025-02-11 DOI:10.1177/10820132251317841

Gongmin Guo, Qiuyue Li, Linli Du, Shuai Zhu, Wenwen Cheng, Aaysha Ihsan, Jie Zheng, Aijun Hu

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Abstract

Whey protein was added to hairtail surimi gel (HSG), the properties and structural changes were determined, and whey protein effects on them were investigated after incorporating 0.00% to 10.00% whey protein. Optimal results at 6.00% addition of whey protein were observed in texture, color, and water-holding capacity (WHC). Texture analysis exhibited a reduction in cohesiveness, resilience, and chewiness of HSG, while simultaneously increasing its firmness and springiness. Furthermore, the whiteness of HSG decreased by 5.00% and optimal WHC was observed at its maximum value. The electron microscopy images showed that HSG had a compact and smooth structure with a smaller pore size after whey protein was added. Nuclear magnetic resonance analysis demonstrated the gradual transformation of free water into immobile water in gel matrix, reaching up to 93.21%. Additionally, the formation of ionic bonds increased significantly to 2.954 mg/mL. Differential scanning calorimetry showed that the denaturation temperature of myosin was increased, however, that of actin was reduced. These insights contribute to surimi production optimization which can significantly enhance the functional characteristics of HSG, providing a basis for improved surimi-based products.

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乳清蛋白对带鱼鱼糜凝胶性能和结构的影响。

将乳清蛋白添加到带鱼鱼凝胶（HSG）中，测定其性能和结构变化，并研究添加0.00% ~ 10.00%乳清蛋白对带鱼鱼凝胶的影响。乳清蛋白添加量为6.00%时，产品的质地、色泽和保水能力均达到最佳。织构分析显示，HSG的内聚性、弹性和咀嚼性降低，同时硬度和弹性增加。HSG的白度降低了5.00%，达到最佳WHC最大值。电镜图像显示，添加乳清蛋白后的HSG结构致密光滑，孔径变小。核磁共振分析表明，凝胶基质中的游离水逐渐转变为不动水，达到93.21%。此外，离子键的形成显著增加，达到2.954 mg/mL。差示扫描量热法显示肌球蛋白的变性温度升高，而肌动蛋白的变性温度降低。这些见解有助于鱼糜生产的优化，可以显著提高HSG的功能特性，为改进鱼糜产品提供基础。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Technology International 工程技术-食品科技

CiteScore

5.80

自引率

4.30%

发文量

审稿时长

18-36 weeks

期刊介绍： Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).