Nano eggshell calcium enhanced gel properties of Nemipterus virgatus surimi sausage: gel strength, water retention and microstructure

文献类型： 外文期刊

第一作者： Huang, Qun

作者： Huang, Qun;Huang, Xiang;Luo, Peng;Huang, Qun;Huang, Xiang;Liu, Lan;Song, Hongbo;Huang, Qun;Geng, Fang;Wu, Wenjin;Huang, Qun;Huang, Xiang;Luo, Peng

作者机构：

关键词： Gel micromorphology; gel texture; nano eggshell calcium; protein conformation; surimi; transglutaminase

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2021 年 56 卷 11 期

页码：

收录情况： SCI

摘要： The effects of nano eggshell calcium (NEC) at different levels (0-1.5 g/100 g) on the gel properties of Nemipterus virgatus surimi were investigated. The results indicated that under the condition of adding 1.0 g/100 g, the gel strength of surimi was the highest, the water-holding capacity (WHC) was the best, and the cooking loss was the lowest. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) revealed that the addition of NEC promoted the covalent cross-linking between myosin heavy chains (MHC). Raman spectroscopy demonstrated that low contents (0.5-1.0 g/100 g) of NEC promoted the conformational transition of surimi protein from alpha-helix to beta-sheet. Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) showed that the surimi gel with 1.0 g/100 g NEC had a denser network structure. Nevertheless, in the mixed gel with 1.25-1.5 g/100 g NEC, the network structure of the mixed-protein matrix was disrupted, and the mechanical and physicochemical parameters were deteriorated.

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