Sökning: onr:"swepub:oai:DiVA.org:kth-325197" >
Enhancement of suri...
Enhancement of surimi gel properties through the synergetic effect of fucoidan and oligochitosan
-
- Zhao, Yadong, 1985- (författare)
- KTH,Fiber- och polymerteknologi,Zhejiang Ocean Univ, Sch Food & Pharm, Zhoushan 316022, Peoples R China.;KTH Royal Inst Technol, Sch Engn Sci Chem Biotechnol & Hlth, S-10044 Stockholm, Sweden.
-
- Piao, Xinyue (författare)
- Zhejiang Ocean Univ, Sch Food & Pharm, Zhoushan 316022, Peoples R China.
-
- Zheng, Bin (författare)
- Zhejiang Ocean Univ, Sch Food & Pharm, Zhoushan 316022, Peoples R China.
-
visa fler...
-
- Gao, Pingping (författare)
- Zhejiang Ocean Univ, Sch Food & Pharm, Zhoushan 316022, Peoples R China.
-
- Miao, Wenhua (författare)
- Zhejiang Ocean Univ, Sch Food & Pharm, Zhoushan 316022, Peoples R China.
-
- Wen, Zhengshun (författare)
- Zhejiang Ocean Univ, Sch Food & Pharm, Zhoushan 316022, Peoples R China.
-
- Zhang, Xiaojun (författare)
- Zhejiang Marine Fisheries Res Inst, Zhoushan 316021, Peoples R China.
-
- Mei, Guangming (författare)
- Zhejiang Marine Fisheries Res Inst, Zhoushan 316021, Peoples R China.
-
- Zhou, Rusen (författare)
- Queensland Univ Technol, Sch Chem & Phys, Brisbane 4000, Australia.;Queensland Univ Technol, Ctr Mat Sci, Brisbane 4000, Australia.
-
- Deng, Shanggui (författare)
- Zhejiang Ocean Univ, Sch Food & Pharm, Zhoushan 316022, Peoples R China.
-
visa färre...
-
(creator_code:org_t)
- Elsevier BV, 2023
- 2023
- Engelska.
-
Ingår i: Food Hydrocolloids. - : Elsevier BV. - 0268-005X .- 1873-7137. ; 140
- Relaterad länk:
-
https://urn.kb.se/re...
-
visa fler...
-
https://doi.org/10.1...
-
visa färre...
Abstract
Ämnesord
Stäng
- For the first time, two common marine-derived dietary fibres (MDFs), fucoidan (FU) and oligochitosan (OCS), were introduced as textural and nutritional enhancers in hairtail surimi gels. The MDFs could assist with inhabiting the endogenous proteolytic enzyme activity, unfolding the myosin to expose more reactive domains, inducing favorable protein conformational transition, and thus, promoting gelation. The highly hydrophilic MDFs rich in -OH groups can bind water molecules via strong hydrogen bonds, facilitating water redistribution within the gel network. Driven by the enhanced chemical forces, a stable protein-FU-OCS gel is obtained, which improves the hardness by almost 100% and the water holding capacity from 86.25% to 92.25%. Collectively, this study demonstrates that MDFs are a group of effective additives to improve gel characteristics and nutritional profiles of surimi-based seafood products. The proposed MDF-protein interaction model would guide the application of MDFs as novel additives in the food industry.
Ämnesord
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Nyckelord
- Fucoidan
- Oligochitosan
- Surimi gels
- Dietary fiber-protein interactions
- Gel properties
- Mechanisms
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
Hitta via bibliotek
Till lärosätets databas
- Av författaren/redakt...
-
Zhao, Yadong, 19 ...
-
Piao, Xinyue
-
Zheng, Bin
-
Gao, Pingping
-
Miao, Wenhua
-
Wen, Zhengshun
-
visa fler...
-
Zhang, Xiaojun
-
Mei, Guangming
-
Zhou, Rusen
-
Deng, Shanggui
-
visa färre...
- Om ämnet
-
- LANTBRUKSVETENSKAPER
-
LANTBRUKSVETENSK ...
-
och Lantbruksvetensk ...
-
och Livsmedelsvetens ...
- Artiklar i publikationen
-
Food Hydrocolloi ...
- Av lärosätet
-
Kungliga Tekniska Högskolan