FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (4): 102-107.doi: 10.7506/spkx1002-6630-20171220-231

• Food Chemistry • Previous Articles     Next Articles

Effect of Glycosylated Gel Enhancers on the Gel Properties of Surimi Products

LIU Jianhua, SU Qi, ZHU Minqi, LUO Yahong, DING Yuting*   

  1. (College of Ocean, Zhejiang University of Technology, Hangzhou 310014, China)
  • Received:2019-03-06 Revised:2019-03-06 Online:2019-02-25 Published:2019-03-05

Abstract: Glycosylated gel enhancers were prepared by glycosylation of egg white with a mixture of locust bean gum?and guar gum under wet-heating conditions in order to investigate their effect on the gel strength, texture, whiteness, water holding capacity and chemical forces of frozen surimi from red gurnard (Aspitrigla cuculus). The results showed that the gel strength of surimi could be significantly improved by the addition of glycosylated gel enhancers (P < 0.05). The optimum reaction conditions were found to be glycosylation at 55 ℃ for 12 hours, and the grafting degree of the glycosylated gel enhancer prepared under these conditions was (23.37 ± 1.62)%. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) confirmed the formation of protein aggregates indicating the occurrence of glycosylation. The addition of the glycosylated gel enhancer significantly increased the gel strength, whiteness and water-holding capacity of surimi. The gel strength was increased by 64%, 26.9% and 4.7%, respectively as compared to surimi without the addition of any gel enhancer, with the addition of the same amount of egg white, and with the addition of non-glycosylated gel enhancer. The results of the present study demonstrated that glycosylated gel enhancers could significantly enhance gel properties of surimi products, making it promising for applications in the surimi industry.

Key words: gel enhancers, egg white;?locust bean gum, guar gum, glycation, surimi products, gel properties

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