Enhancement of myofibrillar protein gelation by plant proteins for improved surimi gel characteristics: Mechanisms and performance

Zhao, Yadong,1985-KTH,Fiber- och polymerteknologi,School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China (author)

QC 20240424
Three commonly used plant proteins, soy isolate protein (SPI), wheat gluten (WG) and pea protein (PP), were incorporated into surimi gels, and their effects on myofibrillar protein gelation and resultant surimi gel properties have been investigated. Results revealed that addition of any of these plant proteins at 5 g/100 g surimi enhanced the surimi gelation, among which SPI addition resulted in smoother, denser and whiter surimi gels (whiteness of 61.49) with superior textural attributes (hardness of 1994 g), water-holding capacity (85.67%) and structural integrity. Such improvements were attributed to the uniform distribution of SPI solution between adjacent surimi protein molecules, not only aiding in maintaining the matrix's continuity but bridging the interaction between the proteins. SPI with a higher content of charged amino acids (47.17%) exhibited a better ability to interact with the charged N- and C- terminals of surimi proteins. This interaction promoted the complete unfolding of surimi proteins, facilitated the conversion of α-helix to β structures, exposing hydrophobic ends and sulfhydryl groups, and consequently enhanced the formation of hydrophobic interactions and disulfide bonds during gelation. This study demonstrated that plant proteins, especially SPI, are effective gel-reinforcing additives in surimi gels, offering insights for developing plant protein-rich surimi products.

Wei, KunSchool of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China (author)
Chen, JunliangCollege of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, Henan, China, Henan (author)
Wei, GanpingSchool of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China (author)
Li, JiajiaSchool of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China (author)
Zheng, BinSchool of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China (author)
Song, YanSchool of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China (author)
Gao, PingpingFaculty of Applied Sciences, Universiti Teknologi MARA, Kota Samarahan 94300, Sarawak, Malaysia, Sarawak (author)
Zhou, RusenSchool of Chemical and Biomolecular Engineering, University of Sydney, Sydney 2006, Australia (author)
KTHFiber- och polymerteknologi (creator_code:org_t)

By the author/editor: Zhao, Yadong, 19 ...; Wei, Kun; Chen, Junliang; Wei, Ganping; Li, Jiajia; Zheng, Bin; show more...; Song, Yan; Gao, Pingping; Zhou, Rusen; show less...

About the subject

ENGINEERING AND TECHNOLOGY: ENGINEERING AND ...; and Other Engineerin ...; and Food Engineering

NATURAL SCIENCES: NATURAL SCIENCES; and Biological Scien ...; and Biochemistry and ...

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