Food and Fermentation Industries >

2022 , Vol. 48 >Issue 21: 188 - 195

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029705

The effect of psyllium husk powder on the thermal stability of surimi gel and its mechanisms

  • ZHU Shichen ,
  • CHEN Xiaocao ,
  • ZHENG Jiani ,
  • LI Wei ,
  • FAN Wenlong ,
  • DING Yuting ,
  • ZHOU Xuxia
Expand
  • 1(College of Food Science and Technology, Zhejiang University of Technology, Key Laboratory of Marine Fishery Resources Exploitment & Utilization of Zhejiang Province, National R&D Branch Center for Pelagic Aquatic Products Processing (Hangzhou), Hangzhou 310014, China)
    2(Zhejiang Yufu Food Co.Ltd., Hangzhou 310014, China)

Received date: 2021-10-20

  Revised date: 2021-12-09

  Online published: 2022-12-02

Fold

Abstract

In this work, the effects of various dosages (0.25%, 0.5%, 0.75% and 1%) psyllium husk powder (PHP) on the gel properties (texture, dynamic rheological properties, and microstructure) of cod surimi gel were investigated. Furthermore, the corresponding mechanisms were also explored by thermal denaturation temperature, low field nuclear magnetic field and Raman spectroscopy. The results showed that hydrophobic interaction and disulfide bond were the main forces to enhance the thermal stability of surimi gel. The gel strength, hardness, water holding capacity, storage modulus (G′) and thermal denaturation temperature of surimi firstly increased and then decreased with the addition of PHP. The maximum values were achieved with the addition of 0.5% PHP. Raman spectra showed that PHP promoted the transformation of the α-helix structure into the β-fold and irregular curl. The addition of PHP also reduced the degree of freedom of water within the gel by accelerating the change of free water to uneasily flowing water and bound water. In conclusion, the addition of psyllium husk powder (0%-0.5%) could significantly improve the thermal stability of surimi gel to some extent. This study provides a guideline for the development of surimi gel products.

Key words： psyllium husk powder; surimi gel; thermal stability; secondary structure; moisture distribution

Cite this article

ZHU Shichen , CHEN Xiaocao , ZHENG Jiani , LI Wei , FAN Wenlong , DING Yuting , ZHOU Xuxia . The effect of psyllium husk powder on the thermal stability of surimi gel and its mechanisms[J]. Food and Fermentation Industries, 2022 , 48(21) : 188 -195 . DOI: 10.13995/j.cnki.11-1802/ts.029705

References

[1] WEI Y N, ZHANG T, YU F, et al.Effects of curdlan on the texture and structure of Alaska pollock surimi gels treated at 120 ℃[J].International Journal of Food Properties, 2018, 21(1):1 778-1 788.
[2] ZHANG L L, ZHANG F X, WANG X.Changes of protein secondary structures of pollock surimi gels under high-temperature (100 ℃ and 120 ℃) treatment[J].Journal of Food Engineering, 2016, 171:159-163.
[3] ZHANG L L, XUE Y, XU J, et al.Effects of high-temperature treatment (≥100 ℃) on Alaska Pollock (Theragra chalcogramma) surimi gels[J].Journal of Food Engineering, 2013, 115(1):115-120.
[4] 周扬, 马良, 戴宏杰, 等.圆苞车前子壳粉的添加对肉饼品质的影响[J].食品科学技术学报, 2019, 37(5):42-49.
ZHOU Y, MA L, DAI H J, et al.Effect of Psyllium husk powder addition on quality of meat patties[J].Journal of Food Science and Technology, 2019, 37(5):42-49.
[5] KARHUNEN L J, JUVONEN K R, FLANDER S M, et al.A Psyllium fiber-enriched meal strongly attenuates postprandial gastrointestinal peptide release in healthy young adults[J].The Journal of Nutrition, 2010, 140(4):737-744.
[6] 殷军艺. 大粒车前子多糖生物活性、结构和构象特征研究及多糖分离纯化新方法初探[D].南昌:南昌大学, 2012.
YIN J Y.Bioactivities, structure and conformation properties of polysaccharide from the seeds of Plantago asiatica L.and preliminary study on new method of polysaccharide’s purification[D].Nanchang:Nanchang University, 2012.
[7] 朱亚军, 叶韬, 王云, 等.添加圆苞车前子壳粉的鲢鱼糜凝胶工艺优化及其凝胶特性[J].水产学报, 2021, 45(7):1 140-1 150.
ZHU Y J, YE T, WANG Y, et al.Processing optimization and gel properties of silver carp(Hypophthalmichthys molitrix) surimi gels fortified with Psyllium husk powder[J].Journal of Fisheries of China, 2021, 45(7):1 140-1 150.
[8] ZHOU X X, JIANG S, ZHAO D D, et al.Changes in physicochemical properties and protein structure of surimi enhanced with Camellia tea oil[J].LWT, 2017, 84:562-571.
[9] YOUSSEF M K, BARBUT S, SMITH A.Effects of pre-emulsifying fat/oil on meat batter stability, texture and microstructure[J].International Journal of Food Science & Technology, 2011, 46(6):1 216-1 224.
[10] WIJAYA W, PATEL A R, SETIOWATI A D, et al.Functional colloids from proteins and polysaccharides for food applications[J].Trends in Food Science & Technology, 2017, 68(2):56-69.
[11] 陈驰, 唐善虎, 李思宁, 等.微波加热及NaCl添加量对牦牛肉糜凝胶特性和保水性的影响[J].食品科学, 2016, 37(21):67-72.
CHEN C, TANG S H, LI S N, et al.Effect of microwave heating and NaCl content on texture properties and water-holding capacity of ground yak meat[J].Food Science, 2016, 37(21):67-72.
[12] 鲍佳彤, 宁云霞, 杨淇越, 等.TGase和Ca2+联合作用对未经漂洗的革胡子鲶鱼鱼糜凝胶特性的影响[J].食品科学, 2020, 41(14):50-57.
BAO J T, NING Y X, YANG Q Y, et al.Combined effects of TGase and Ca2+ on gel properties of unwashed Clarias gariepinus surimi[J].Food Science, 2020, 41(14):50-57.
[13] JIAN H J, XIONG Y L, GUO F X, et al.Gelation enhancement of soy protein isolate by sequential low-and ultrahigh-temperature two-stage preheating treatments[J].International Journal of Food Science & Technology, 2014, 49(12):2 529-2 537.
[14] 陈炳宇, 胡晖, 王强, 等.蛋白-多糖复合凝胶性质及微观结构研究进展[J].中国食品学报, 2020, 20(11):319-327.
CHEN B Y, HU H, WANG Q, et al.Research progress of properties and microstructure of protein-polysaccharide complex gels[J].Journal of Chinese Institute of Food Science and Technology, 2020, 20(11):319-327.
[15] 徐祖东, 陈康, 涂丹, 等.藜麦对鲷鱼鱼糜凝胶性能及挥发性风味的影响[J].中国食品学报, 2020, 20(2):212-220.
XU Z D, CHEN K, TU D, et al.Effect of Chenopodium quinoa on properties and volatile components of surimi gels from Pagrosomus[J].Journal of Chinese Institute of Food Science and Technology, 2020, 20(2):212-220.
[16] 姜帅, 陈益春, 曹传爱, 等.可得然胶和加水量对法兰克福香肠品质特性的影响[J].食品科学, 2018, 39(14):57-66.
JIANG S, CHEN Y C, CAO C A, et al.Effect of curdlan and water addition on quality characteristics of Frankfurters[J].Food Science, 2018, 39(14):57-66.
[17] LE X T, RIOUX L E, TURGEON S L.Formation and functional properties of protein-polysaccharide electrostatic hydrogels in comparison to protein or polysaccharide hydrogels[J].Advances in Colloid and Interface Science, 2017, 239:127-135.
[18] 刘英丽, 谢良需, 丁立, 等.小麦麸膳食纤维对猪肉肌原纤维蛋白凝胶功能特性的影响[J].食品科学, 2016, 37(19):15-23.
LIU Y L, XIE L X, DING L, et al.Effect of wheat dietary fibers on functional properties of pork myofibrillar protein gels[J].Food Science, 2016, 37(19):15-23.
[19] 鲍佳彤, 杨淇越, 宁云霞, 等.亲水胶体对未漂洗革胡子鲶鱼鱼糜凝胶特性的影响[J].保鲜与加工, 2021, 21(3):118-124.
BAO J T, YANG Q Y, NING Y X, et al.Effects of hydrophilic colloid on gel properties of unrinsed catfish(Clarias gariepinus) surimi[J].Storage and Process, 2021, 21(3):118-124.
[20] CHEN B, ZHOU K, WANG Y, et al.Insight into the mechanism of textural deterioration of myofibrillar protein gels at high temperature conditions[J].Food Chemistry, 2020, 330:127186.
[21] ZHANG L L, XUE Y, XU J, et al.Effects of high-temperature treatment (≥100 ℃) on Alaska Pollock (Theragra chalcogramma) surimi gels[J].Journal of Food Engineering, 2013, 115(1):115-120.
[22] HAN Z Y, XU S Q, SUN J X, et al.Effects of fatty acid saturation degree on salt-soluble pork protein conformation and interfacial adsorption characteristics at the oil/water interface[J].Food Hydrocolloids, 2021, 113(4):106472.
[23] 范选娇. 结冷胶对白鲢鱼糜凝胶特性及形成机理的影响[D].合肥:合肥工业大学, 2017.
FAN X J.Effects of gellan gum on the gelling properties and gel-forming mechanism of silver carp surimi[D].Hefei:Hefei University of Technology, 2017.
[24] 姜帅, 牛海力, 刘骞, 等.添加可得然胶对法兰克福香肠品质特性的影响[J].食品工业科技, 2017, 38(19):218-226.
JIANG S, NIU H L, LIU Q, et al.Effect of curdlan addition on the quality of Frankfurt sausage[J].Science and Technology of Food Industry, 2017, 38(19):218-226.
[25] 蓝蔚青, 胡潇予, 阮东娜, 等.傅里叶红外结合拉曼分析卡拉胶寡糖对南美白对虾蛋白结构影响[J].光谱学与光谱分析, 2019, 39(8):2 507-2 514.
LAN W Q, HU X Y, RUAN D N, et al.Effects of carrageenan oligosaccharides on the protein structure of Litopenaeus vannamei by Fourier transform infrared and micro-Raman spectroscopy[J].Spectroscopy and Spectral Analysis, 2019, 39(8):2 507-2 514.
[26] 徐安琪, 杨镕, 朱煜康, 等.紫菜粉添加对鱿鱼鱼糜凝胶特性及其蛋白结构的影响[J].食品科学, 2021, 42(2):46-52.
XU A Q, YANG R, ZHU Y K, et al.Effect of laver(Porphyra umbilicalis) powder on gel properties and protein structure of giant squid(Dosidicus gigas) surimi[J].Food Science, 2021, 42(2):46-52.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.