Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel

被引：4
|
作者：
Wang, Yudong [1 ]
Zhuang, Yang [1 ]
Zhang, Jingyan [1 ]
Chen, Yu [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：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2024年 / 196卷
关键词：
Washing; Cations; Surimi; Chemical interaction; Water distribution; MYOFIBRILLAR PROTEIN; GELATION PROPERTIES; AGGREGATION; ACTOMYOSIN; MTGASE; CACL2; SALT; NACL;
D O I：
10.1016/j.lwt.2024.115865
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 the gel strength, chemical interactions, water distribution, SDSPAGE and rheological characteristics of surimi washed with different pH values and monovalent/divalent cations. There was higher gel strength in surimi washed with monovalent cations at pH 3.0 or 7.0 and divalent cations at pH 3.0 or 9.0. More divalent cations in the washing delayed surimi protein denaturation. Myosin heavy chain and actin were more intense in surimi washed with 0.25% Na+ or 0.5% other cations. The gel relaxation time was shortened in surimi washed with an increased ionic strength. The gel disulfide bond was decreased in surimi washed at pH 3.0 or 9.0, whereas hydrophobic interactions and ionic and hydrogen bonds were increased in those at pH 5.0 or 7.0. In general, washing with different pH values and monovalent/divalent cations could significantly influence the gel network structure of surimi.
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页数：11
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