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
作者： Yang, Qin 1 ; Zhou, Weixia 1 ; Hu, Die 1 ; Li, Chuan 2 ; Zhang, Lu 3 ; Zhao, Yongqiang 4 ; Zou, Shengbi 5 ; Liu, Ru 1 ; Liu, Youming 1 ; Rong, Jianhua 1 ; Xiong, Shanbai 1 ; Hu, Yang 1 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
2.Hainan Univ, Sch Food Sci & Engn, Haikou 570228, Hainan, Peoples R China
3.Jiangxi Normal Univ, Coll Life Sci, Natl R&D Ctr Freshwater Fish Proc, Nanchang 330022, Jiangxi, Peoples R China
4.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
5.Hubei Crayfish Ind Holding Grp Co Ltd, Qianjiang 433100, Hubei, Peoples R China
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.
- 相关文献
作者其他论文 更多>>
-
Exploring the key flavor compounds and aroma profiles in traditionally fermented golden pompano (Trachinotus ovatus): Perspective from molecular sensory science
作者：Li, Yujie;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Xiang, Huan;Wang, Di;Wang, Yueqi;Li, Yujie;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Wang, Yueqi;Li, Yujie
关键词：Fermented golden pompano; Molecular sensory science; Gas chromatography-olfactometry-mass spectrometry; Aroma dilution analysis; Aroma recombination; Omission experiments; Omission experiments
-
Effect of myosin-kappa carrageenan pickering emulsions on the quality of bighead carp surimi gels
作者：Ren, Zhongyang;Huang, Xianglan;Shi, Linfan;Yang, Shen;Jin, Ritian;Lin, Rong;Zhang, Yucang;Weng, Wuyin;Zhao, Yongqiang;Liu, Shuji;Liu, Zhiyu;Zhao, Yongqiang
关键词：Kappa carrageenan; Myosin; Pickering emulsions; Aristichthys nobilis; Surimi
-
A Study on the Dietary Yeast Polysaccharide Supplementation in Growth Performance, Antioxidant Capacity, and Immunity of Juvenile Largemouth Bass (Micropterus salmoides)
作者：Qin, Junjie;Ren, Mingchun;Liang, Hualiang;Mi, Haifeng;Zhang, Lu;Teng, Tao;Yin, Heng;Ren, Mingchun;Huang, Dongyu;Liang, Hualiang
关键词：juvenile largemouth bass; dietary supplementation; yeast polysaccharide; antioxidant capacity; immunity
-
Stable emulsion produced by thermal modified coconut (Cocos nucifera L.) globulins-xanthan gum for protection of curcumin
作者：Ma, Jingrong;Chai, Yuan;Long, Xiaoshan;Pan, Chuang;Zhao, Yongqiang;Shi, Wenzheng;He, Rongrong;Chen, Haiming;Chai, Yuan
关键词：Heated coconut globulins; Xanthan gum; Interfacial properties; Emulsion stability; Simulated in vitro digestion
-
Unlocking the chemical basis of fermented golden pompano (Trachinotus ovatus) inoculated with indigenous Bacillus subtilis: Focus on the role of lipid oxidation on volatile flavor formation
作者：Wang, Huifang;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Xiang, Huan;Wang, Di;Wei, Ya;Wang, Yueqi;Wu, Yanyan;Chen, Shengjun;Zhao, Yongqiang;Wang, Yueqi;Wang, Huifang
关键词：Fermented golden pompano; Bacillus subtilis; Inoculation fermentation; Volatile compound; Lipid oxidation; Metabolic pathway
-
Oyster-derived peptides as pancreatic lipase inhibitors: Kinetics, molecular interactions, and gastrointestinal stability
作者：Chen, Hui;Dong, Xiting;Zhou, Xuxia;Zhou, Mengyuan;Xu, Zhihao;Chen, Hui;Zhao, Yongqiang;Chen, Hui;Dong, Xiting;Zhou, Xuxia;Zhou, Mengyuan;Xu, Zhihao;Chen, Hui;Dong, Xiting;Zhou, Xuxia;Zhou, Mengyuan;Xu, Zhihao;Chen, Hui;Xu, Zhe
关键词：Oyster peptide; pancreatic lipase; inhibition mechanism; Molecular docking
-
Mixtures of Algal Oil and Terrestrial Oils in Diets of Tiger Puffer (Takifugu rubripes)
作者：Zhang, Lu;Song, Ziling;Zhang, Lu;Li, Haoxuan;Song, Ziling;Gao, Qingyan;Bian, Chenchen;Ma, Qiang;Wei, Yuliang;Liang, Mengqing;Xu, Houguo
关键词：marine fish; lipid source; feed ingredient; LC-PUFA sparing; sustainable aquaculture
