Tags

Type your tag names separated by a space and hit enter

The gastric digestion kinetics of silver carp (Hypophthalmichthys molitrix) surimi gels induced by transglutaminase.
Food Chem. 2019 Jun 15; 283:148-154.FC

Abstract

To explore the mechanism of gastric digestion of surimi gels induced by different adding amount of transglutaminase (TGase), the structures and gastric digestion of surimi gels were studied. With adding amount of TGase increasing, the crosslinking degree of surimi gels increased, the surface hydrophobicity reduced progressively, and high molecular polymers formed. The relationship between content of free amino acids and digestion time of surimi gels showed an S-shaped curve and could fit the Logistic equation (x=Mx0x0+M-x0e-kMt) well (R2 = 0.957-0.998). There were two digestion modes of surimi gels induced by different amounts of TGase. The time that reached to the maximum digestibility was prolonged with the increase of TGase adding amount. The results suggested that adding proper amount TGase to surimi was conducive to sustained release of nutrients and a theoretical foundation of surimi gels gastric digestion was built for surimi industry.

Authors+Show Affiliations

College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, PR China.College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, PR China.College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, PR China.College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China; National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, Hubei Province 430070, PR China. Electronic address: juanyou@mail.hzau.edu.cn.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30722854

Citation

Li, Yu, et al. "The Gastric Digestion Kinetics of Silver Carp (Hypophthalmichthys Molitrix) Surimi Gels Induced By Transglutaminase." Food Chemistry, vol. 283, 2019, pp. 148-154.
Li Y, Xiong S, Yin T, et al. The gastric digestion kinetics of silver carp (Hypophthalmichthys molitrix) surimi gels induced by transglutaminase. Food Chem. 2019;283:148-154.
Li, Y., Xiong, S., Yin, T., Hu, Y., & You, J. (2019). The gastric digestion kinetics of silver carp (Hypophthalmichthys molitrix) surimi gels induced by transglutaminase. Food Chemistry, 283, 148-154. https://doi.org/10.1016/j.foodchem.2019.01.032
Li Y, et al. The Gastric Digestion Kinetics of Silver Carp (Hypophthalmichthys Molitrix) Surimi Gels Induced By Transglutaminase. Food Chem. 2019 Jun 15;283:148-154. PubMed PMID: 30722854.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The gastric digestion kinetics of silver carp (Hypophthalmichthys molitrix) surimi gels induced by transglutaminase. AU - Li,Yu, AU - Xiong,Shanbai, AU - Yin,Tao, AU - Hu,Yang, AU - You,Juan, Y1 - 2019/01/15/ PY - 2018/05/25/received PY - 2018/12/31/revised PY - 2019/01/04/accepted PY - 2019/2/7/entrez PY - 2019/2/7/pubmed PY - 2019/3/20/medline KW - Gastric digestion kinetics KW - Silver carp KW - Structure KW - Surimi gel KW - TGase SP - 148 EP - 154 JF - Food chemistry JO - Food Chem VL - 283 N2 - To explore the mechanism of gastric digestion of surimi gels induced by different adding amount of transglutaminase (TGase), the structures and gastric digestion of surimi gels were studied. With adding amount of TGase increasing, the crosslinking degree of surimi gels increased, the surface hydrophobicity reduced progressively, and high molecular polymers formed. The relationship between content of free amino acids and digestion time of surimi gels showed an S-shaped curve and could fit the Logistic equation (x=Mx0x0+M-x0e-kMt) well (R2 = 0.957-0.998). There were two digestion modes of surimi gels induced by different amounts of TGase. The time that reached to the maximum digestibility was prolonged with the increase of TGase adding amount. The results suggested that adding proper amount TGase to surimi was conducive to sustained release of nutrients and a theoretical foundation of surimi gels gastric digestion was built for surimi industry. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/30722854/The_gastric_digestion_kinetics_of_silver_carp__Hypophthalmichthys_molitrix__surimi_gels_induced_by_transglutaminase_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(19)30100-1 DB - PRIME DP - Unbound Medicine ER -