Effect of α-tocopherol, soybean oil, and glyceryl monostearate oleogel on gel properties and the in-vitro digestion of low-salt silver carp ( Hypophthalmichthys molitrix) ) surimi

被引:10
作者
Monto, Abdul Razak [1 ]
Yuan, Li [1 ]
Xiong, Zhiyu [1 ]
Shi, Tong [1 ]
Li, Mengzhe [1 ]
Wang, Xin [1 ]
Liu, Lu [1 ]
Jin, Wengang [2 ]
Li, Jianrong [3 ]
Gao, Ruichang [1 ,2 ]
机构
[1] Jiangsu Univ, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China
[2] Shaanxi Univ Technol, Sch Biol Sci & Engn, Bioresources Key Lab Shaanxi Prov, Hanzhong 723001, Peoples R China
[3] Bohai Univ, Coll Food Sci & Technol, Jinzhou 121013, Peoples R China
基金
中国国家自然科学基金;
关键词
Surimi; alpha-tocopherol; Glyceryl monostearate; Oleogel; In-vitro digestion; PHYSICOCHEMICAL PROPERTIES; VEGETABLE-OILS; SOY PROTEIN; IMPROVEMENT; ACID; FISH; MEAT;
D O I
10.1016/j.foodchem.2024.140588
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
To improve nutritional health, a low-salt (0.5 %) silver carp ( Hypophthalmichthys molitrix) ) surimi gel with alpha-tocopherol, soybean oil, and glyceryl monostearate oleogel was fabricated and evaluated for textural qualities, lipid oxidation, and in-vitro digestion analysis. Based on the texture profile analysis, gel strength, water holding capacity (WHC), rheological, protein secondary structure, and microstructural examination, 5 % oleogel addition to low-salt surimi exhibited similar physicochemical properties to regular-salt surimi gels. By crosslinking myosin and filling protein network voids, the oleogel increased surimi gel density. Increasing oleogel content improved the physicochemical qualities of heat-induced surimi, causing protein aggregation during digestion and reducing digestibility. The presence of oleogel altered protein secondary structure, reducing alpha-helix content and increasing beta-sheet and other structures, enhancing WHC and gel strength of low salt surimi. Adding oleogel improved the antioxidant activity of digestive solutions. This study will help understand myosin-oleogel interaction and the development of sustainable and nutritious surimi-based foods.
引用
收藏
页数:14
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