Effect of polysaccharides on the gel characteristics of "Yu Dong" formed with fish (Cyprinus carpio L.) scale aqueous extract

文献类型： 外文期刊

第一作者： Wang, Zhenyu

作者： Wang, Zhenyu;Liu, Jia;Li, Jun;Lei, Zunguo;Liu, Jia;Tang, Wenjiao;Liu, Jia

作者机构：

关键词： Fish scales; Polysaccharides; Gel formation rate; Gel stability; Gel structure

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

ISSN： 0308-8146

年卷期： 2021 年 338 卷

页码：

收录情况： SCI

摘要： A novel protein-based gel named "Yu dong" prepared with fish (Cyprinus carpio L.) scale aqueous extract and enhanced by polysaccharides is described in this study. The effects of pectin, alginate, and sodium carboxyl methyl cellulose (CMC-Na) on FS gel formation, stability, textural characteristics, microstructure, and water distribution were evaluated. The results indicated the viscosity of the FS gels decreased and changed slowly as the addition of pectin. While, the addition of alginate enhanced the formation of FS gels. As pectin addition in FS gels, the transition temperature decreased. When alginate and CMC-Na was added to the FS gels, the transition temperature increased. The addition of pectin, alginate, and CMC-Na to the FS gels significantly increased G(r) from 44.5% to 71.99%, 61.86%, and 71.35%, respectively. Gel strength increased significantly as the addition of pectin, alginate, and CMC-Na. LF-NMR results showed that a moderate amount (0.2%) of polysaccharides bonded the protein and water more tightly, which was consistent with the SEM results showing gel structure with more uniform pores. This study provides a direct application of FS protein in preparing of gel food, which showing a better way to utilize the abandoned fish resource.

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