Effects of salt-induced changes in protein network structure on the properties of surimi gels: computer simulation and digestion study |
| |
| Authors: | Yujia Liu Jiamei Yu Jie Zhu Weiyu Peng Yuquan Chen Xinyi Luo Canhao Chen Lin Li |
| |
| Affiliation: | 1. Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, 523808 China;2. Key Laboratory of Healthy Food Development and Nutrition Regulation of China National Light Industry, School of Chemical Engineering and Energy Technology, Dongguan University of Technology, Dongguan, 523808 China
Contribution: Investigation (equal) |
| |
| Abstract: | Surimi is considered a new base ingredient in special dietary foods because of its excellent gel formation properties and nutritional value. Cross-linked network structures are the basis for the formation of protein hydrogels. In this work, protein network structure induced by NaCl was investigated to evaluate its effects on texture property and digestibility of surimi gels. Micro-protein frameworks were investigated by scanning electron microscope combined with computer simulation, which indicated that the network structure became fine and smooth as a result of salt treatment. The digestibility of surimi with NaCl was higher than that of blank samples in simulated gastric juice in first 30 min, whereas the digestibility showed no significant difference (P = 0.257) in intestinal juice after 180 min. This work aids in understanding of the contribution of salt to the mechanism of surimi gels formation, and its effects on digestion, thus supporting potential applications in special dietary food. |
| |
| Keywords: | Computer simulation network structure salt-induced simulated digestion surimi gels |
|
|
