Effects of Ca~(2+)on Heat-induced Gelation of Silver Carp Surimi Gel

Abstract

Abstract: Effects of different Ca2+ concentrations on gel-forming ability,solubility and MHC of surimi gel were investigated.Calcium ions with low concentration(10,20mmol/kg)activated the endogenous transglutaminase(TGase).TGase catalyzed polymerization of myosin heavy chain(MHC)via formation of ε-(γ-glutamyl)-Lysine non-sulfide covalent bonds,leading to decreasing of solubility and MHC of surmi gel and the increasing of surimi gel-forming ability.The optimum Ca2+ concentration is 20mmol/kg.However,when Ca2+ concentration is 50mmol/kg,cross-links of MHC are inhibited,which cause the decreasing of gel-forming ability and the increasing of solubility of surimi gel.Protein-Ca-protein bridge structure is formed between calcium ions and surimi protein when Ca2+ concentration is up to 80mmol/kg,so surimi gel becomes harder and less elastic.

Key words: surimi, heat-induced gelation, transglutaminase, calcium ion

LIU Hai-Mei, XIONG Shan-Bai, XIE Bi-Jun. Effects of Ca~(2+)on Heat-induced Gelation of Silver Carp Surimi Gel[J]. FOOD SCIENCE, 2006, 27(8): 87-90.

[1]	SONG Chunyong, HONG Pengzhi, ZHOU Chunxia, CHEN Ailin, FENG Rui. Effect of Soybean Oil and Pre-emulsified Soybean Oil on the Quality of Nemipterus virgatus Surimi Gel [J]. FOOD SCIENCE, 2021, 42(8): 90-97.
[2]	ZHAO Yue, LI Chunsheng, WANG Yueqi, CHEN Shengjun, LI Laihao, HUANG Hui. Effect of Microbial Community Structure on Quality Formation of Naturally Fermented Tilapia Surimi [J]. FOOD SCIENCE, 2021, 42(18): 119-126.
[3]	YANG Mingliu, ZHOU Yingqin, FANG Xubo, YIN Junfeng, CHEN Xiao’e, XIE Ningning. Effect of Transglutaminase on the Quality of Mandarin Fish (Siniperca chuatsi) Surimi Gel [J]. FOOD SCIENCE, 2021, 42(12): 37-44.
[4]	WANG Kangyu, WANG Ruihong, LI Yujin, BAI Fan, GAO Ruichang, WANG Jinlin, XU Peng, ZHAO Yuanhui. Effects of α-Tocopherol and Vacuum Packaging on the Quality of Sturgeon Surimi Incorporated with Chicken Meat during Frozen Storage [J]. FOOD SCIENCE, 2021, 42(11): 195-204.
[5]	FANG Donglu, MA Xiaohui, ZHAO Mingwen, ZHENG Huihua, CHEN Hui, HU Qiuhui, ZHAO Liyan. Enzymatic Modification of Dough Added with Grifola frondosa Flour and Quality Evaluation of Noodles Made from It [J]. FOOD SCIENCE, 2021, 42(10): 23-31.
[6]	SUN Yue, GENG Xiaoqian, ZHANG Yueshu, WANG Shi, SHI Rui, ZHAO Hongfei, LI Chunqiang. Effects of Sodium Pyrophosphate on Transglutaminase Catalyzed Cross-Linking and Gel Properties of Oxidized Pork Myofibrillar Protein [J]. FOOD SCIENCE, 2020, 41(2): 15-21.
[7]	LIU Yuqi, QIN Xiaoli, KAN Jianquan, ZHONG Jinfeng. Preparation and Properties of Enzymatic Glycosylation Products of Casein with Soluble Soybean Polysaccharide [J]. FOOD SCIENCE, 2020, 41(19): 74-82.
[8]	ZHANG Huimin, MENG Yajing, WANG Yanli, HU Xinhang, WANG Yinhui, HUANG Yan, ZHOU Qingwu, LI Anjun, WANG Lu, XING Xinhui. Correlation Analysis between pH, Major Organic Acids, Calcium and Magnesium Ions of Stratified Bottom-Pit-Mud from Chinese Strong-Flavor Baijiu Pit [J]. FOOD SCIENCE, 2020, 41(19): 90-97.
[9]	LI Shuang, LI Feng, JIAO Yang. Effects of Different Additives on Dielectric Properties and Water Mobility of Silver Carp Surimi and Surimi Products [J]. FOOD SCIENCE, 2020, 41(15): 54-63.
[10]	LIU Fangfang, LIN Wanling, LI Laihao, WU Yanyan, YANG Shaoling, HUANG Hui, YANG Xianqing, LIN Zhi. Mechanism Underlying Protein Changes during Processing and Gelation of Sea Bass Surimi [J]. FOOD SCIENCE, 2020, 41(14): 15-22.
[11]	BAO Jiatong, NING Yunxia, YANG Qiyue, LIANG Liya, LI Ling, WANG Yang, MA Lizhen. Combined Effects of TGase and Ca2+ on Gel Properties of Unwashed Clarias gariepinus Surimi [J]. FOOD SCIENCE, 2020, 41(14): 50-57.
[12]	WANG Zhengwen, TIAN Hongwei, ZHOU Fuyu, ZHANG Zhifang, HE Jun, SUN Yangying, CAO Jinxuan, PAN Daodong. Effect of Heating Temperature on Myofibrillar Protein Structure and Gel Properties of Sheldrake Breast Muscle [J]. FOOD SCIENCE, 2020, 41(13): 61-68.
[13]	SHI Liu, ZHANG Wei, ZHOU Junpeng, WANG Lan, LI Xin, DING Anzi, XIONG Guangquan, YANG Hong. Effects of High Temperature Treatments on the Gel Properties of Fish Proteins Extracted Using Isoelectric Solubilization Precipitation versus Rinsing Method [J]. FOOD SCIENCE, 2020, 41(12): 46-53.
[14]	YANG Rong, XU Anqi, ZHU Yukang, JIA Ru, HUANG Tao, XU Dalun, ZHANG Jinjie, YANG Wenge. Effect of Irradiation on Endogenous Transglutaminase and Gel Properties of Hairtail Surimi [J]. FOOD SCIENCE, 2020, 41(11): 71-82.
[15]	LUO Huabin, LIN Lu, GAO Xing, Lü Liangyu, LI Gaoshang, CHEN Yanting, ZHANG Jinjie, YANG Wenge. Effect of Electron Beam Irradiation on the Activity and Conformational Unit of Endogenous Proteases from Hairtail Surimi [J]. FOOD SCIENCE, 2019, 40(9): 23-28.

Effects of Ca~(2+)on Heat-induced Gelation of Silver Carp Surimi Gel

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments