FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (14): 76-84.doi: 10.7506/spkx1002-6630-20211022-239

• Food Chemistry • Previous Articles    

Effect of Gallic Acid on Gel Properties and in Vitro Activity of Digested Products of Nemipterus virgatus Surimi

ZHONG Tanjun, HONG Pengzhi, ZHOU Chunxia, SONG Chunyong, XIAO Dinghao, ZHANG Ruolan, LIU Lu   

  1. (1. Guangdong Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Modern Agricultural Science and Technology Innovation Center, Guangdong Province Engineering Laboratory for Marine Biological Products, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; 2. Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)
  • Published:2022-07-28

Abstract: In this study, the effect of addition of gallic acid (GA) (0%–0.25%) on the gel properties, microstructure and intermolecular forces of surimi from Nemipterus virgatus, prepared by a two-step heating method, was investigated. The surimi was digested under in vitro gastrointestinal conditions and evaluated for antioxidant activity and cholesterol-lowering activity in order to determine the improving effect of GA addition on the functional properties of surimi gels. The results showed that addition of GA could improve the gel strength and texture properties, but worsen the whiteness of surimi gels. Surimi gels with 0.15% of GA had the best texture properties and highest whiteness and water-holding capacity as well as a dense microstructure, and the major chemical force maintaining the gels was disulfide bonds. The results of digestion in vitro showed that addition of GA increased the protein digestibility of surimi gels (P < 0.05), and enhanced the biological activity of the digested products (P < 0.05). The scavenging percentages of the digested surimi gel with 0.15% of GA toward 1,1-diphenyl-2-picrylhydrazine (DPPH) radical, 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) cation radical and hydroxyl radical were increased all 80% (P < 0.05), and the inhibition percentages toward cholesterol esterase and cholesterol micellization were increased to 50.82% and 41.88%, respectively (P < 0.05). These results indicated that surimi with added GA still retained its biological activity after heat treatment and in vitro digestion. Therefore, addition of an appropriate amount of GA can effectively improve the heat-induced gel properties of N. virgatus surimi while retaining its functional properties, which provides a basis for the development of new functional surimi products.

Key words: Nemipterus virgatus surimi; gallic acid; gel texture; gel microstructure; antioxidant activity; cholesterol-lowering activity

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