Role of ε-Poly-lysine in mixed surimi gel: concentration, underlying mechanism, and application
Rattachement africain : cn, us. Niveau de preuve : code pays fourni par la source.
Le résumé fourni par la source
The effects of different concentrations of ε-Poly-lysine (ε-PL: 0.005%, 0.01%, 0.02%, 0.04%, and 0.06%) on the marine fish-egg white protein compound gels, treated with 0.4% TGase induced cross-linking were systematically investigated under low salt and phosphorus-free conditions (0.5% NaCl). The results showed the combination of ε-PL and TGase had a synergistic effect on improving sectional gel properties of composite surimi samples. Wherein the rheological, LF-NMR, and SEM results confirmed that the addition of ε-PL based on 0.4% TGase significantly improved the gel strength (to the highest value: 781.63 g·cm), apparent viscosity, and G 'value of the composite surimi sample, as well as reduced the internal water fluidity of surimi, accompanied by the emergence of a more dense and uniform gel network structure. Notably, ε-PL treatment significantly inhibited fat oxidation in the compound surimi gel and the degree of inhibition was proportional to its addition (decreased from 2.03 to 1.67 mg·kg−1). However, the addition of a small amount (0.005%) or an excessive amount (0.06%) of ε-PL on the gel properties of composite surimi samples witnessed the negative effects of the changes in the internal water distribution state and the cooking loss. To sum up, moderate ε-PL (0.04%) treatment combined with TGase induction can maximize the performance of mixed surimi gel and inhibit fat oxidation. The research results supply a diverse perspective and theoretical basis for the development of 'low salt and no phosphorus' surimi product ingredients.
Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.
Le contrôle bibliographique ouvert
DOI retrouvé dans Crossref DOI retrouvé ; titre concordant.
- Titre Crossref
- Role of ε-Poly-lysine in mixed surimi gel: concentration, underlying mechanism, and application
- Date Crossref
- 01/01/2024
- Éditeur
- Maximum Academic Press
- Type
- journal-article
Ce recoupement confirme des métadonnées liées au DOI. Il ne confirme ni la méthode ni les conclusions de l’étude, et il ne compte pas comme une seconde source scientifique indépendante.
Où se fait cette recherche
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Shaanxi University of Science and Technology pays non établi dans la noticeUniversité ou école supérieure
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Beijing Technology and Business University pays non établi dans la noticeUniversité ou école supérieure
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Taixing People's Hospital pays non établi dans la noticeÉtablissement de santé
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University of Kentucky Department of Animal and Food Sciences pays non établi dans la noticeUniversité ou école supérieure
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School of Food Science and Engineering pays non établi dans la noticeUniversité ou école supérieure
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School of Food and Health pays non établi dans la noticeUniversité ou école supérieure
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Ltd. Jiangsu Yiming Biological Technology Co. pays non établi dans la noticeEntreprise
Shaanxi University of Science and Technology, Beijing Technology and Business University et Taixing People's Hospital, avec 4 autres affiliations.
Une affiliation ne permet pas de déduire la nationalité d’un auteur.