文献类型：期刊文献

英文题名：Ultrasonic treatment combined with curdlan improves the gelation properties of low-salt Nemipterus virgatus surimi

作者：Zhang, Chang[1];Lu, Minxin[1];Ai, Chao[1];Cao, Hui[1];Xiao, Jianbo[1];Imran, Muhammad[1];Chen, Lei[1];Teng, Hui[1]

机构：[1]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Engn Technol Res Ctr Seafood, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Zhanjiang 524088, Peoples R China

年份：2023

卷号：248

外文期刊名：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

收录：SCI-EXPANDED(收录号：WOS:001051854400001)、、EI(收录号：20233114467625)、Scopus(收录号：2-s2.0-85166095697)、WOS

基金：This work is supported by the National Natural Science Foundation of China (NSFC, Grant No. 32272315, 32072209), the Natural Science Foundation of Guangdong Province (2022A1515010694), China Post-doctoral Science Foundation Funded Project (2020M682073), the Innovative Team Program of High Education of Guangdong Province (2021KCXTD021).

语种：英文

外文关键词：Surimi gel; Low-salt; Ultrasonic treatment; Curdlan; Gelation properties

外文摘要：In this study, the gel properties of ultrasonic alone, curdlan treatment alone, and the combination of both at lowsalt surimi levels were investigated, mainly in terms of textural properties, water holding capacity, water distribution, dynamic rheology, protein secondary structure, microstructure and correlation analysis. The results showed that the springiness, gel strength, water holding capacity and energy storage modulus (G ') of the low-salt surimi gels without ultrasonic or curdlan treatment were lower than those of the high-salt concentration surimi gels. Compared with the 1 % low-salt group, the ultrasonic treatment combination with curdlan resulted in a significant improvement (p < 0.05) in the texture, water holding capacity and energy storage modulus (G ') of the low-salt surimi at the same salt concentration. The gel strength increased significantly from 3386.360 g.mm to 5457.203 g.mm, but there was no significant improvement in whiteness (p > 0.05). In addition, ultrasonic treatment combined with curdlan promoted the shift of the a-helix to the random coil and the ss-turn angle shift, thus exposing the internal groups, enhancing protein intermolecular interactions, and promoting the orderly aggregation of proteins, resulting in a microstructure of dense, and obtained the lowest porosity of 14.534 %. The present study might be necessary for promoting the high-value use of aquatic surimi products and the development of low-salt foods.