Effects of Enzymatic Konjac Glucomannan Hydrolysates on Textural Properties, Microstructure, and Water Distribution of Grass Carp Surimi Gels
文献类型： 外文期刊
作者： Wu, Wenjin 1 ; Que, Feng 2 ; Li, Xuehong 2 ; Shi, Liu 2 ; Deng, Wei 4 ; Fu, Xiaoyan 4 ; Xiong, Guangquan 2 ; Sun, Jing 2 ; Wang, Lan 2 ; Xiong, Shanbai 1 ;
作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China
2.Hubei Acad Agr Sci, Inst Farm Prod Proc & Nucl Agr Technol, Wuhan 430064, Peoples R China
3.Hubei Univ Technol, Sch Food & Biol Engn, Key Lab Fermentat Engn, Minist Educ, Wuhan 430064, Peoples R China
4.Wuhan Inst Design & Sci, Coll Food & Biol Sci & Technol, Wuhan 430205, Peoples R China
关键词： konjac glucomannan; enzymatic hydrolysates; surimi gel; microstructure; water distribution
期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）
ISSN：
年卷期： 2022 年 11 卷 5 期
页码：
收录情况： SCI
摘要： This present work investigated the influence of konjac glucomannan (KGM) enzymatic hydrolysates on the textural properties, microstructure, and water distribution of surimi gel from grass carp (Ctenopharyngodon idellus). The molecular weight (M-w) of KGM enzymatic hydrolyzed by beta-dextranase degraded from 149.03 kDa to 36.84 kDa with increasing enzymatic time. In the microstructure of surimi gels, KGM enzymatic hydrolysates with higher M-w showed entangled rigid-chains, while KGM enzymatic hydrolysates with lower M-w (36.84 kDa) exhibited swelled fragments. The hardness of surimi gel with a decline in KGM M-w exhibited first increasing then decreasing trends, while the whiteness of surimi gel increased. When KGM M-w decreased, the immobile water percentage of total signals decreased from 96.7% to 93.6%, and mobile water increased from 3.03% to 6.37%. In particular, the surimi gel with the addition of K2 showed better gel strength and water distributions. KGM enzymatic hydrolysates are expected to be used as a low-calorie healthy gel enhancer in surimi processing.
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