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A novel and simple non-thermal procedure for preparing low-pH-induced surimi gel from Alaska pollock (Theragra chalcogramma) using glucose oxidase.
Food Chem. 2020 Aug 15; 321:126722.FC

Abstract

The aim of this study was to develop a novel and simple non-thermal method for preparing a low-pH-induced surimi gel from Alaska pollock (Theragra chalcogramma). To this end, effect of glucose oxidase (GOD) on gelation properties of the surimi with added 5% glucose was investigated. The surimi containing glucose was blended with 0%-3.0% GOD and incubated for 15 h at 4 °C. The pH of the surimi gel with 1.0% GOD decreased to 4.6 after the incubation. The addition of 1.0% GOD was the optimum to elevate breaking force and breaking deformation of the surimi gel. Surface hydrophobicity and disulfide bond contents that are involved in the formation of protein gel network in the surimi increased with an increase in GOD concentration. These results indicate that the addition of 1.0% GOD significantly enhances low-pH-induced gelation of surimi because GOD catalyzes the oxidative reaction of glucose resulting in lowering of the pH.

Authors+Show Affiliations

Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo 108-8477, Japan.Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo 108-8477, Japan. Electronic address: kigen@kaiyodai.ac.jp.Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo 108-8477, Japan.Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Konan 4-5-7, Minato-ku, Tokyo 108-8477, Japan.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32272351

Citation

Omura, Futo, et al. "A Novel and Simple Non-thermal Procedure for Preparing low-pH-induced Surimi Gel From Alaska Pollock (Theragra Chalcogramma) Using Glucose Oxidase." Food Chemistry, vol. 321, 2020, p. 126722.
Omura F, Takahashi K, Okazaki E, et al. A novel and simple non-thermal procedure for preparing low-pH-induced surimi gel from Alaska pollock (Theragra chalcogramma) using glucose oxidase. Food Chem. 2020;321:126722.
Omura, F., Takahashi, K., Okazaki, E., & Osako, K. (2020). A novel and simple non-thermal procedure for preparing low-pH-induced surimi gel from Alaska pollock (Theragra chalcogramma) using glucose oxidase. Food Chemistry, 321, 126722. https://doi.org/10.1016/j.foodchem.2020.126722
Omura F, et al. A Novel and Simple Non-thermal Procedure for Preparing low-pH-induced Surimi Gel From Alaska Pollock (Theragra Chalcogramma) Using Glucose Oxidase. Food Chem. 2020 Aug 15;321:126722. PubMed PMID: 32272351.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A novel and simple non-thermal procedure for preparing low-pH-induced surimi gel from Alaska pollock (Theragra chalcogramma) using glucose oxidase. AU - Omura,Futo, AU - Takahashi,Kigen, AU - Okazaki,Emiko, AU - Osako,Kazufumi, Y1 - 2020/04/01/ PY - 2019/08/09/received PY - 2020/02/28/revised PY - 2020/03/31/accepted PY - 2020/4/10/pubmed PY - 2020/8/11/medline PY - 2020/4/10/entrez KW - Alaska Pollock KW - Glucose oxidase KW - Surimi KW - pH SP - 126722 EP - 126722 JF - Food chemistry JO - Food Chem VL - 321 N2 - The aim of this study was to develop a novel and simple non-thermal method for preparing a low-pH-induced surimi gel from Alaska pollock (Theragra chalcogramma). To this end, effect of glucose oxidase (GOD) on gelation properties of the surimi with added 5% glucose was investigated. The surimi containing glucose was blended with 0%-3.0% GOD and incubated for 15 h at 4 °C. The pH of the surimi gel with 1.0% GOD decreased to 4.6 after the incubation. The addition of 1.0% GOD was the optimum to elevate breaking force and breaking deformation of the surimi gel. Surface hydrophobicity and disulfide bond contents that are involved in the formation of protein gel network in the surimi increased with an increase in GOD concentration. These results indicate that the addition of 1.0% GOD significantly enhances low-pH-induced gelation of surimi because GOD catalyzes the oxidative reaction of glucose resulting in lowering of the pH. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/32272351/A_novel_and_simple_non_thermal_procedure_for_preparing_low_pH_induced_surimi_gel_from_Alaska_pollock__Theragra_chalcogramma__using_glucose_oxidase_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(20)30584-7 DB - PRIME DP - Unbound Medicine ER -