Gelation melioration of clam Meretrix meretrix surimi based on the interactions with different plant/animal proteins.

Autor: Zhang LD; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Key Laboratory of Aquatic Product Processing and Quality Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China., Liu Y; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Key Laboratory of Aquatic Product Processing and Quality Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China., Wang YR; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Key Laboratory of Aquatic Product Processing and Quality Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China., Zhou TQ; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Key Laboratory of Aquatic Product Processing and Quality Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China., Liu JC; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Key Laboratory of Aquatic Product Processing and Quality Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China., Yan JN; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Key Laboratory of Aquatic Product Processing and Quality Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China., Lai B; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Key Laboratory of Aquatic Product Processing and Quality Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China., Wang C; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Key Laboratory of Aquatic Product Processing and Quality Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address: wangceyx@163.com., Wu HT; SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Key Laboratory of Aquatic Product Processing and Quality Control, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address: wht205@163.com.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Nov 28; Vol. 467, pp. 142269. Date of Electronic Publication: 2024 Nov 28.
DOI: 10.1016/j.foodchem.2024.142269
Abstrakt: The effects and mechanisms of four exogenous proteins, soy protein isolate (SPI), pea protein isolate (PPI), egg white protein (EWP), and whey protein isolate (WPI), on the gelation of Meretrix meretrix (MM) surimi were investigated. The exogenous protein addition significantly increased the G* of samples to 1.36-1.60 folds compared to the MM group, and the MM/EWP sample presented a better time-stable structure. Furthermore, the incorporation of SPI and EWP reduced expressible water content by 17.51 % and 21.61 % in MM gel, respectively. Moreover, SPI and PPI interacted with water to act as fillers within the MM matrix, where SPI formed larger self-aggregations than PPI. A double cross-linked network was generated by EWP and MM protein, and WPI increased the interaction with MM protein as a binder. This research could provide a theoretical basis for the processing and utilization of exogenous proteins in MM.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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