| Autor: |
ZHANG Chang, LI Qiang, WANG Wei, YI Shumin, LI Xuepeng, LI Jianrong |
| Jazyk: |
English<br />Chinese |
| Rok vydání: |
2024 |
| Předmět: |
|
| Zdroj: |
Shipin Kexue, Vol 45, Iss 7, Pp 233-242 (2024) |
| Druh dokumentu: |
article |
| ISSN: |
1002-6630 |
| DOI: |
10.7506/spkx1002-6630-20230731-343 |
| Popis: |
In this study, the effect of alginate and/or transglutaminase (TGase) in combination with ultrasonic treatment on the heat-induced gel quality, water-holding capacity (WHC) and myosin conformational changes of unwashed surimi was investigated. The results showed that the addition of trehalose (4.5%, m/m) and/or TGase (0.5%, m/m) together with ultrasonic treatment increased the gel strength by 35.11%−169.25%. Trehalose prevented protein unfolding while TGase had the opposite effect. However, ultrasonic treatment inhibited the catalytic activity of TGase, thereby reducing the gel strength to 4 737.23 g·mm, decreasing the relative content of free water to 19.52%, and alleviating excessive cross-linking of proteins. Furthermore, ultrasonic promoted protein unfolding even under the protection of trehalose. When added simultaneously, trehalose and TGase weakened their respective effects on protein structure. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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