Effect of Glucose Oxidase on Gel Properties of Surimi <Br/>from Silver Carp

CHENG Mengying; ZHANG Haiping; LIU Youming; XIONG Shanbai

doi:10.13386/j.issn1002-0306.2021080329

Volume 43 Issue 9

Apr. 2022

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Science and Technology of Food Industry > 2022 > 43(9): 101-107. > DOI: 10.13386/j.issn1002-0306.2021080329

CHENG Mengying, ZHANG Haiping, LIU Youming, et al. Effect of Glucose Oxidase on Gel Properties of Surimi. DOI: 10.13386/j.issn1002-0306.2021080329

Citation:

CHENG Mengying, ZHANG Haiping, LIU Youming, et al. Effect of Glucose Oxidase on Gel Properties of Surimi. DOI: 10.13386/j.issn1002-0306.2021080329

Citation:

CHENG Mengying, ZHANG Haiping, LIU Youming, et al. Effect of Glucose Oxidase on Gel Properties of Surimi. DOI: 10.13386/j.issn1002-0306.2021080329

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Effect of Glucose Oxidase on Gel Properties of Surimi
from Silver Carp

CHENG Mengying^{1, 2,},
ZHANG Haiping^{1, 2},
LIU Youming^{1, 2, ,},
XIONG Shanbai^{1, 2}

1.
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
2.
National R & D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan 430070, China

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Received Date: August 29, 2021
Available Online: February 28, 2022

Graphical Abstract

Abstract

Abstract

To investigate the effects of glucose oxidase (GOD) induced oxidation on the gel properties of silver carp surimi, the changes of elastic modulus (G'), loss modulus (G''), gel strength, whiteness, microstructure, water holding capacity, moisture distribution and protein crosslinking of surimi added with different GOD contents (0, 0.1‰, 0.3‰, 0.5‰, 0.7‰, 0.9‰) were analyzed. The results showed that G', G'', gel strength, whiteness and water holding capacity increased firstly and then decreased with the increase of GOD addition, and all of them reached the maximum when the addition was 0.5‰. When GOD addition was in the range of 0.1‰~0.5‰, the free water and bound water content of gelatin decreased, the content of immobile water increased, and the gel network of surimi was denser with the increase of GOD addition. While adding excessive GOD (0.7‰~0.9‰), the pore size of surimi gel increased and gel network was destroyed. As indicated by SDS-PAGE patterns, appropriate addition of GOD could promote the formation of disulfide bonds and non-disulfide covalent bonds between protein molecules, thus the gel properties of silver carp surimi were improved.
- silver carp,
- surimi,
- glucose oxidase,
- gel properties

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References (34)

References

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