Ultrasound-assisted processing: Changes in gel properties, water-holding capacity, and protein aggregation of low-salt Hypophthalmichthys molitrix surimi by soy protein isolate
文献类型： 外文期刊
作者： Zhang, Xuehua 1 ; Guo, Quanyou 2 ; Shi, Wenzheng 1 ;
作者机构： 1.Shanghai Ocean Univ, Coll Food Sci & Technol, Shanghai 201306, Peoples R China
2.Chinese Acad Fishery Sci, East China Sea Fisheries Res Inst, Shanghai, Peoples R China
3.Natl R&D Branch Ctr Freshwater Aquat Prod Proc Tec, Shanghai 201306, Peoples R China
4.999 Huchenghuan Rd, Shanghai, Peoples R China
关键词： Ultrasound; Surimi; Low-salt; Gel properties; Myofibrillar protein
期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：9.336； 五年影响因子：8.772 ）
ISSN： 1350-4177
年卷期： 2023 年 92 卷
页码：
收录情况： SCI
摘要： The effects of ultrasound combined (25 kHz, 400 +/- 20 W/L, ultrasonic time of 5, 10 and 15 min) with soy protein isolate processing on gelling properties of low-salt silver carp surimi, aggregation and conformation of myofi-brillar protein were investigated. The results revealed that, compared with only adding soy protein isolate components, ultrasound-assisted soy protein isolate had a more obvious effect on the protein structure in low-salt surimi, leading to the decrease in alpha-helix and total sulfhydryl contents, and the increase in beta-sheet content and protein solubility. As a result, more proteins participated in the formation of the gel network, and significant improvements in hardness, gel strength and water-holding capacity of the low-salt surimi gel were observed, while the myosin heavy chain in SDS-PAGE was weakened. The low-field NMR results showed that the initial relaxation time of T2 was apparently shorter, the free water content decreased and the bound water content increased under the action of ultrasound. Scanning electron microscope observation found that the surimi gel treated by ultrasound exhibited smaller holes, and had a more stable and denser network structure. In conclu-sion, the results of our work demonstrated that ultrasound combined with soy protein isolate can significantly improve the gel quality properties of low-salt silver carp.
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