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

来源：

FOOD CHEMISTRY | 2024年 / 460卷

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

页数：14