Effects of anthocyanins and microbial transglutaminase on the physicochemical properties of silver carp surimi gel

被引：5
|
作者：
Zhong, Qian [1 ]
Wang, Yudong [1 ]
Tian, Yuxin [1 ]
Zhuang, Yang [1 ]
Yang, Hong [1 ,2 ,3 ,4 ]
机构：
[1] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Hubei, Peoples R China
[2] Huazhong Agr Univ, Key Lab Environm Correlat Dietol, Minist Educ, Wuhan 430070, Hubei, Peoples R China
[3] Natl R&D Branch Ctr Convent Freshwater Fish Proc W, Wuhan 430070, Hubei, Peoples R China
[4] Aquat Prod Engn & Technol Res Ctr Hubei Prov, Wuhan 430070, Hubei, Peoples R China
来源：
JOURNAL OF TEXTURE STUDIES | 2023年 / 54卷 / 04期
基金：
国家重点研发计划;
关键词：
anthocyanins; chemical interactions; gel strength; microbial transglutaminase; storage modulus; surimi; PROTEIN; MTGASE; COLOR;
D O I：
10.1111/jtxs.12750
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The objective of this study was to investigate effects of anthocyanins (AC) and microbial transglutaminase (MTGase) on the physicochemical properties of surimi gels from silver carp. The addition of AC and MTGase significantly increased gel strength and water holding capacity (WHC) of surimi gels, but the effect of MTGase was much stronger (p <.05). There were the highest gel strength, storage modulus (G0) and WHC with 0.1 g/100 g AC and 0.4 g/100 g MTGase, while they were higher than that with AC or MTGase alone. AC promoted the cross-linking mainly by covalent and non-covalent bonds in surimi gels, while MTGase did mainly through covalent bonds. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) confirmed the results of gel strength, WHC, chemical interactions and G0 of surimi gel or paste with AC and MTGase. In general, AC and MTGase could synergistically improve the physicochemical properties of surimi gels and potentially enhance the quality of surimi-based product from silver carp.
引用
收藏
页码：541 / 549
页数：9
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