Combined effect of aminoacids and microbial transglutaminase on gelation of low salt surimi content under high pressure processing |
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| Affiliation: | 1. Department of Food Science, South China University of Technology, Guangzhou 510640, China;2. Department of Food Science, North Carolina State University, Raleigh, NC 27695-7624, United States;1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China;2. Key Laboratory of Refrigeration and Conditioning Aquatie Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen 361022, China;3. National Engineering Research Center for Functional Food, Jiangnan University, Wuxi 214122, China;4. School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;5. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Wuxi 214122, China;1. Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain;2. Department of Applied Physics, Faculty of Sciences, University of Vigo, As Lagoas, 32004 Ourense, Spain;1. College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, PR China;2. Engineering Research Center of Marine Living Resources Integrated Processing and Safety Risk Assessment, Fuzhou, Fujian, 350002, PR China;3. China-Ireland International Cooperation Centre for Food Material Science and Structure Design, Fujian Agriculture and Forestry University, Fuzhou, Fujian, 350002, PR China;1. College of Chemistry, Chemical Engineering and Food Safety, Bohai University, Jinzhou, 121013, PR China;2. Department of Food Science and Technology, University of Georgia, GA, 30223-1791, USA |
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| Abstract: | The paper examines the effect of High Pressure Processing (HPP) (300 MPa), the incorporation of microbial transglutaminase (MTGase) and the addition of different additives such as lysine and cystine, as potential enhancers of low-salt (0.3%) surimi gel. Effects on myosin as the molecule responsible for gelation was monitored by Fourier transform infrared spectroscopy, Sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS–PAGE), and dynamic rheometry measurements. The effects on physicochemical properties of surimi gels were determined by Folding and Puncture tests and water holding capacity.Results indicated an increase in β-sheet when HPP was applied or additives added (cystine and lysine), especially when samples are treated with MTGase. Protein aggregation due to HPP and the additives resulted in lower myosin heavy chain (MHC) band density in the SDS–PAGE. Rheometry measurements indicated that MTGase activity was prompted by the incorporation of cystine and lysine in the absence of HPP. Also, HPP assisted gelation, resulting in improved mechanical properties of the gels. Samples containing additives, with or without HPP, exhibited the highest Folding test scores, indicating greater network flexibility. Lastly, water binding capacity was also enhanced by both additives and HPP.Industrial relevanceThe industrial relevance of the present work is focused on the appropriated gelation of myofibrillar proteins which is an essential step in the elaboration of surimi-based products. Sodium chloride has an important role in that fact inducing protein unfolding and solubilization. The reduction in NaCl content, following the NAOS strategy, required the application of different technologies to facilitate surimi adequate gelation. High-pressure processing has been commonly used as an innovative technology to prolong shelf life but it can be successfully used to induce proteins gelation. Due to that ability, the use of high pressure on surimi-based products result an interesting tool to facilitate surimi gelation. The use of Microbial transglutaminase (MTGase) alone or in combination with some aminoacids such as lysine and cystine can significantly improve surimi gelation added in a very small proportion. |
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