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The effect of cross-linking degree on physicochemical properties of surimi gel as affected by MTGase.
J Sci Food Agric. 2021 Dec; 101(15):6228-6238.JS

Abstract

BACKGROUND

The transglutaminase-induced cross-linking reaction can enhance the textural properties of surimi gels. However, when the cross-linking degree exceeds a certain range, surimi gels become brittle, giving the gel a special mouthfeel. Little information is to be found regarding the brittleness of surimi gel and its formation mechanism. The present study aimed to investigate the effects of cross-links on physicochemical properties of surimi gel and to analyze the reason for the textural variation of surimi gels regulated by cross-links.

RESULTS

When the cross-linking degree was lower than about 30%, the surimi gel could not be fractured and the surimi gel was mushy. When the cross-linking degree was around 40-55%, surimi gels without microbial transglutaminase (MTGase) presented an elastic texture, while surimi gels with MTGase displayed a tough texture. When the cross-linking degrees were 64.1% and 76.5%, surimi gels became brittle. Water holding capacity decreased with the increase in cross-linking degree and the cross-links released some combined water to free water. With the increase in cross-links, the pore equivalent diameter and the fractal dimension first decreased and then increased. When the cross-linking degree exceeded approximately 50%, hydrophobic interaction increased, consistent with the exposure of hydrophobic residues and the decrease in the water gap between proteins.

CONCLUSION

The changes in gel texture were related to micro-network structure, water status and microenvironment of proteins. It was demonstrated that the texture of slowly heated surimi-based products could be regulated by controlling the TGase-induced cross-links. © 2021 Society of Chemical Industry.

Authors+Show Affiliations

College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, PR China. Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, PR China.College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, PR China. Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, PR China.College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, PR China. Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, PR China.College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, PR China. Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, PR China.College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, PR China. Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, PR China.College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, PR China. Engineering Research Center of Green Development for Conventional Aquatic Biological Industry in the Yangtze River Economic Belt, Ministry of Education, Wuhan, PR China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33928649

Citation

An, Yueqi, et al. "The Effect of Cross-linking Degree On Physicochemical Properties of Surimi Gel as Affected By MTGase." Journal of the Science of Food and Agriculture, vol. 101, no. 15, 2021, pp. 6228-6238.
An Y, Xiong S, Liu R, et al. The effect of cross-linking degree on physicochemical properties of surimi gel as affected by MTGase. J Sci Food Agric. 2021;101(15):6228-6238.
An, Y., Xiong, S., Liu, R., You, J., Yin, T., & Hu, Y. (2021). The effect of cross-linking degree on physicochemical properties of surimi gel as affected by MTGase. Journal of the Science of Food and Agriculture, 101(15), 6228-6238. https://doi.org/10.1002/jsfa.11274
An Y, et al. The Effect of Cross-linking Degree On Physicochemical Properties of Surimi Gel as Affected By MTGase. J Sci Food Agric. 2021;101(15):6228-6238. PubMed PMID: 33928649.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The effect of cross-linking degree on physicochemical properties of surimi gel as affected by MTGase. AU - An,Yueqi, AU - Xiong,Shanbai, AU - Liu,Ru, AU - You,Juan, AU - Yin,Tao, AU - Hu,Yang, Y1 - 2021/05/24/ PY - 2021/03/26/revised PY - 2020/08/26/received PY - 2021/04/30/accepted PY - 2021/5/1/pubmed PY - 2021/5/1/medline PY - 2021/4/30/entrez KW - Raman spectrum KW - TGase-induced cross-linking degree KW - brittleness KW - network structure KW - physicochemical properties KW - surimi gel SP - 6228 EP - 6238 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 101 IS - 15 N2 - BACKGROUND: The transglutaminase-induced cross-linking reaction can enhance the textural properties of surimi gels. However, when the cross-linking degree exceeds a certain range, surimi gels become brittle, giving the gel a special mouthfeel. Little information is to be found regarding the brittleness of surimi gel and its formation mechanism. The present study aimed to investigate the effects of cross-links on physicochemical properties of surimi gel and to analyze the reason for the textural variation of surimi gels regulated by cross-links. RESULTS: When the cross-linking degree was lower than about 30%, the surimi gel could not be fractured and the surimi gel was mushy. When the cross-linking degree was around 40-55%, surimi gels without microbial transglutaminase (MTGase) presented an elastic texture, while surimi gels with MTGase displayed a tough texture. When the cross-linking degrees were 64.1% and 76.5%, surimi gels became brittle. Water holding capacity decreased with the increase in cross-linking degree and the cross-links released some combined water to free water. With the increase in cross-links, the pore equivalent diameter and the fractal dimension first decreased and then increased. When the cross-linking degree exceeded approximately 50%, hydrophobic interaction increased, consistent with the exposure of hydrophobic residues and the decrease in the water gap between proteins. CONCLUSION: The changes in gel texture were related to micro-network structure, water status and microenvironment of proteins. It was demonstrated that the texture of slowly heated surimi-based products could be regulated by controlling the TGase-induced cross-links. © 2021 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/33928649/The_effect_of_cross_linking_degree_on_physicochemical_properties_of_surimi_gel_as_affected_by_MTGase_ L2 - https://doi.org/10.1002/jsfa.11274 DB - PRIME DP - Unbound Medicine ER -