Effects of EGCG/TGase on the physicochemical properties and in vitro dynamic digestion characteristics of water-saving rinsed surimi gels
文献类型： 外文期刊
第一作者： Yang, Qin
作者： Yang, Qin;Zhou, Weixia;Hu, Die;Liu, Ru;Liu, Youming;Rong, Jianhua;Xiong, Shanbai;Hu, Yang;Li, Chuan;Zhang, Lu;Zhao, Yongqiang;Zou, Shengbi
作者机构：
关键词： Epigallocatechin gallate; Transglutaminase; Myosin; Surimi gels; Rinsing; Dynamic digestion characteristics
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 493 卷
页码：
收录情况： SCI
摘要： This study investigated the effects of epigallocatechin gallate (EGCG) and transglutaminase (TGase) on the physicochemical properties and in vitro dynamic digestion characteristics of water-saving rinsed surimi gels. The results showed that the combined application of EGCG and TGase reduced the surface hydrophobicity, total sulfhydryl group, reactive sulfhydryl group, disulfide bond contents, and alpha-helix content (from 23.93 % to 5.63 %) of myosin while increasing its particle size, turbidity, and beta-sheet content (from 14.03 % to 68.37 %). The EGCG/TGase significantly improved the gel strength of water-saving rinsed surimi, with value reaching 864.17 g & sdot;cm for once-rinsed surimi gels. Meanwhile, essential amino acids/total amino acids ratio remained above 60 % (exceeding the 40 % standard) at the end of the in vitro dynamic digestion. The digestion curves for both gastric and gastrointestinal phases followed the logistic model. Overall, EGCG and TGase synergistically enhanced the gel properties of water-saving rinsed surimi without affecting its nutritional quality.
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