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Insights into HIU enhancement of salt-reduced surimi gelation properties: Dual regulation of endogenous transglutaminase activation and protease inhibition

文献类型： 外文期刊

作者： Gao, Xia 1 ; Gui, Meng 1 ; Chen, Shengjun 2 ; Hu, Xiao 2 ; You, Juan 3 ; Yin, Tao 3 ; Hu, Yang 3 ; Xiong, Shanbai 3 ; Liu, Ru 3 ;

作者机构： 1.Natl R&D Branch Ctr Convent Freshwater Fish Proc B, Beijing Acad Agr & Forestry Sci, Fisheries Sci Inst, Beijing 100068, Peoples R China

2.Chinese Acad Fishery Sci, Minist Agr & Rural Affairs, South China Sea Fisheries Res Inst, Key Lab Aquat Prod Proc, Guangzhou 510300, Peoples R China

3.Huazhong Agr Univ, Coll Food Sci & Technol, Natl R&D Branch,Engn Res Ctr Green Dev Convent Aqu, Ctr Convent Freshwater Fish Proc Wuhan,Minist Educ, Wuhan 430070, Hubei, Peoples R China

关键词： High-intensity ultrasound; Salt-reduced surimi; Endogenous enzyme regulation; Gelation properties; Dynamic rheological properties

期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：9.7； 五年影响因子：9.1 ）

ISSN： 1350-4177

年卷期： 2025 年 120 卷

页码：

收录情况： SCI

摘要： Previous studies have demonstrated that high-intensity ultrasound (HIU) could enhance the gel properties of salt-reduced (1.5 % NaCl) surimi gels. Understanding its mechanism, particularly the role of key endogenous enzymes, is essential for HIU-assisted modulation of salt-reduced surimi gels with satisfactory textural properties. In this study, enzyme-specific additives were employed to investigate the enhancement effect of HIU on the gelation properties of salt-reduced (1.5 % NaCl) surimi in terms of puncture properties, protein degradation and cross-linking, dynamic rheological properties, water distribution and microstructures. Results showed that CaCl2 and E-64 significantly increased the breaking force of surimi gels. This improvement occurred because Ca2+ activated endogenous transglutaminase (eTGase), as evidenced by the increased formation of non-disulfide covalent bonds, while E-64 reduced protein degradation by inhibiting cysteine protease. The combination of HIU and CaCl2 lowered the setting temperature during heating and facilitated the formation of non-disulfide covalent bonds, contributing to a three-dimensional gel network that effectively trapped more water. Consequently, the puncture properties were improved. The combination of HIU and E-64 effectively inhibited protein degradation, as evidenced by decreased TCA-soluble peptides and increased G ' at the end of the modori stage. Notably, although the combination of HIU and NH4Cl improved the gel properties, it still failed to form the typical three-dimensional gel network. Collectively, HIU enhanced the gelation properties of surimi through dual mechanisms of eTGase activation and cysteine protease inhibition, with eTGase activation contributing more substantially than protease inhibition, providing a theoretical foundation for HIU-assisted production of salt-reduced surimi gels.

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