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Huang X, Liu Q, Wang P, Song C, Ma H, Hong P, Zhou C. Tapioca Starch Improves the Quality of Virgatus nemipterus Surimi Gel by Enhancing Molecular Interaction in the Gel System. Foods 2024; 13:169. [PMID: 38201197 PMCID: PMC10779019 DOI: 10.3390/foods13010169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2023] [Revised: 12/18/2023] [Accepted: 12/23/2023] [Indexed: 01/12/2024] Open
Abstract
The gel prepared using Nemipterus virgatus (N. virgatus) surimi alone still has some defects in texture and taste. Complexing with polysaccharides is an efficient strategy to enhance its gel properties. The main objective of this study was to analyze the relationship between the gel quality and molecular interaction of N. virgatus surimi gel after complexing with tapioca starch. The results make clear that the gel strength, hardness, and chewiness of surimi gel were increased by molecular interaction with tapioca starch. At the appropriate addition amount (12%, w/w), the surimi gel had an excellent gel strength (17.48 N), water-holding capacity (WHC) (89.01%), lower cooking loss rate (CLR) (0.95%), and shortened T2 relaxation time. Microstructure analysis indicated that the addition of tapioca starch facilitated even distribution in the gel network structure, resulting in a significant reduction in cavity diameter, with the minimum diameter reduced to 20.33 μm. In addition, tapioca starch enhanced the hydrogen bonding and hydrophobic interaction in the gel system and promoted the transformation of α-helix to β-sheet (p < 0.05). Correlation analysis showed that the increased physicochemical properties of surimi gel were closely related to the enhanced noncovalent interactions. In conclusion, noncovalent complexation with tapioca starch is an efficient strategy to enhance the quality of surimi gel.
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Affiliation(s)
- Xiaobing Huang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (X.H.); (Q.L.); (P.W.); (C.S.); (H.M.); (P.H.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Qingguan Liu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (X.H.); (Q.L.); (P.W.); (C.S.); (H.M.); (P.H.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Pengkai Wang
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (X.H.); (Q.L.); (P.W.); (C.S.); (H.M.); (P.H.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Chunyong Song
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (X.H.); (Q.L.); (P.W.); (C.S.); (H.M.); (P.H.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Huanta Ma
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (X.H.); (Q.L.); (P.W.); (C.S.); (H.M.); (P.H.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
| | - Pengzhi Hong
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (X.H.); (Q.L.); (P.W.); (C.S.); (H.M.); (P.H.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524088, China
| | - Chunxia Zhou
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; (X.H.); (Q.L.); (P.W.); (C.S.); (H.M.); (P.H.)
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang 524088, China
- Guangdong Provincial Engineering Technology Research Center of Marine Food, Zhanjiang 524088, China
- Guangdong Modern Agricultural Science and Technology Innovation Center, Zhanjiang 524088, China
- Southern Marine Science and Engineering Guangdong Laboratory, Zhanjiang 524088, China
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