Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella)

文献类型： 外文期刊

第一作者： Xiong, Guangquan

作者： Xiong, Guangquan;Corke, Harold;Cai, Yi-Zhong;Xiong, Guangquan;Cheng, Wei;Ye, Lixiu;Du, Xin;Zhou, Ming;Lin, Ruotai;Geng, Shengrong;Chen, Mingli;Xiong, Guangquan;Cheng, Wei;Ye, Lixiu;Du, Xin;Zhou, Ming;Lin, Ruotai;Geng, Shengrong;Chen, Mingli

作者机构：

关键词： konjac glucomannan;grass carp;surimi;protein denaturation;physicochemical properties;frozen storage

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： The cryoprotective effect of konjac glucomannan (KGM) on myofibrillar protein from grass carp (Cteno-pharyngodon idella) during frozen storage at -18 ℃ and the influence of five levels of KGM (0%, 0.5%, 1%, 1.5%, and 2%) on texture properties, water-holding capacity, and whiteness of grass carp surimi gels were investigated. KGM as a novel cryoprotectant could significantly mitigate the decrease in salt extractable protein (SEP), Ca~(2+)-ATPase activity, and total sulphydryl and active sulphydryl contents of myofibrillar protein during frozen storage. KGM at the level of 1% showed the same good cryoprotective effect as a conventional cryoprotectant (10% sucrose-sorbitol, 1:1, w/w). As the levels of KGM increased, breaking force and deformation of grass carp surimi gels increased significantly. Water-holding properties of the surimi gels are improved with the increasing addition of KGM, but the whiteness decreased and the colour became darker. The optimum addition level of KGM was suggested to be 1%.

分类号： TS2

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