Effects of Ca<sup>2+</sup> on the Gel Properties and <i>in Vitro</i> Digestibility of HG-added Surimi Gel

YOU Gang; ZHANG Ziran; LI Ying; NIU Gaigai

doi:10.13386/j.issn1002-0306.2022020038

Volume 43 Issue 21

Oct. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(21): 100-106. > DOI: 10.13386/j.issn1002-0306.2022020038

YOU Gang, ZHANG Ziran, LI Ying, et al. Effects of Ca²⁺ on the Gel Properties and in Vitro Digestibility of HG-added Surimi Gel[J]. Science and Technology of Food Industry, 2022, 43(21): 100−106. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022020038.

Citation:

PDF (2808 KB)

Effects of Ca²⁺ on the Gel Properties and in Vitro Digestibility of HG-added Surimi Gel

Beibu Gulf University, College of Food Engineering, Guangxi Colleges and Universities Key Laboratory of Development and High-value Utilization of Beibu Gulf Seafood Resources, Qinzhou Key Laboratory of Characteristic Fruits and Vegetables Fermentation, Qinzhou 535011, China

More Information

Received Date: February 10, 2022
Available Online: August 31, 2022

Graphical Abstract

Abstract

Abstract

Hsian-tsao gum (HG) possessed of good biological activity and gel-promoting property could improve the textural properties of surimi gel. Ca²⁺ was commonly used in surimi products, however, effects of Ca²⁺ on the gel properties of HG-added surimi were not clear. The effects of Ca²⁺ on the sensory properties, gel properties (gel strength, texture properties, gel-forming forces and microstructure) and in vitro digestibility of HG-added surimi gel were therefore studied. The results showed that Ca²⁺ reduced the disulfide bonds, ionic bonds and hydrogen bonds, and increased the hydrophobic and non-disulfide covalent bonds, in which the disulfide bonds and non-disulfide covalent bonds determined the gel properties (gel strength, hardness and springiness) and microstructure, thus affecting the gel solubility and in vitro digestibility. Adding 3 mmol/kg Ca²⁺ could improve sensory properties (elasticity, hardness and tissue status), water holding capacity, gel strength and texture characteristics (hardness, springiness) of HG-added surimi gel, accompanied with the decrease in gel dissolution rate and in vitro digestibility. With the continuous increase of Ca²⁺ concentration, the structural porosity, gel dissolution rate and in vitro digestibility of HG-surimi gel were increased, but the gel strength, hardness, elasticity and water holding capacity were decreased. Based on PCA results, in vitro gel digestibility was positively correlated to microstructure porosity and gel solubility, but negatively correlated to gel strength, hardness, springiness, water holding capacity and gel forming force (disulfide bonds, ion bonds, hydrogen bonds). Therefore, the HG-added surimi gel with different sensory and structural properties could be designed by adding different concentrations of Ca²⁺, which provided a theoretical reference for the diversified development of HG-surimi gel products.
- Ca²⁺,
- hsian-tsao gum,
- surimi,
- gel properties,
- in vitro digestibility

FullText(HTML)

References (25)

References

[1]	游刚, 赖玉坪, 牛改改, 等. 仙草胶对淀粉-鱼糜凝胶特性和体外消化性的影响[J/OL]. 食品与发酵工业:1−10[2022−09−07]. https://doi.org/10.13995/j.cnki.11-1802/ts.029179. YOU G, LAI Y P, NIU G G, et al. Effects of hsian-tsao gum on the gel properties and in vitro digestibility of starch-added surimi gel[J/OL]. Food and Fermentation Industries:1−10[2022−09−07]. https://doi.org/10.13995/j.cnki.11-1802/ts.029179.
[2]	暴伊芮, 吴燕燕, 赵前程, 等. 钙离子添加量对未漂洗海鲈鱼糜凝胶特性的影响[J]. 渔业现代化,2021,48(4):106−112. [BAO Y R, WU Y Y, ZHAO Q C, et al. Effect of calcium ion adding on the gel properties of unrinsed minced meat of Lateolabrax japonicas[J]. Fishery Modernization,2021,48(4):106−112. doi: 10.3969/j.issn.1007-9580.2021.04.013
[3]	YU N, XU Y, JIANG Q, et al. Textural and physicochemical properties of surimi gels prepared with potassium and calcium chloride as substitutes for sodium chloride[J]. International Journal of Food Properties,2017,20:1539−1552.
[4]	刘海梅, 熊善柏, 谢笔钧. 钙离子对白鲢鱼糜热诱导凝胶化的影响[J]. 食品科学,2006,27(8):87−90. [LIU H M, XIONG S B, XIE B J. Effects of Ca²⁺ on heat-induced gelation of silver carp surimi gel[J]. Food Science,2006,27(8):87−90. doi: 10.3321/j.issn:1002-6630.2006.08.016
[5]	ZHOU Y, YANG H. Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method[J]. Food Chemistry,2019,277:327−335. doi: 10.1016/j.foodchem.2018.10.110
[6]	TANG W, CHEN X, LIU D, et al. Bioactive components of Mesona blume and their potential health benefits[J]. Food Reviews International, 2020, DOI: 10.1080/87559129.2020.1849271.
[7]	WANG W, JIANG L, REN Y, et al. Gelling mechanism and interactions of polysaccharides from Mesona blumes: Role of urea and calcium ions[J]. Carbohydrate Polymers,2019,212:270−276. doi: 10.1016/j.carbpol.2019.02.059
[8]	YURIS A, HARDACRE A K, GOH K K T, et al. The role of calcium in wheat starch-Mesona chinensis polysaccharide gels: Rheological properties, in vitro digestibility and enzyme inhibitory activities[J]. LWT-Food Science and Technology,2019,99:202−208. doi: 10.1016/j.lwt.2018.09.041
[9]	LIN L, XIE J, LIU S, et al. Polysaccharide from Mesona chinensis: Extraction optimization, physicochemical characterizations and antioxidant activities[J]. International Journal of Biological Macromolecules,2017,99:665−673. doi: 10.1016/j.ijbiomac.2017.03.040
[10]	ZHANG H, XIONG Y, BAKRY A M, et al. Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi[J]. Food Hydrocolloids,2019,88:256−264. doi: 10.1016/j.foodhyd.2018.10.010
[11]	ALIPOUR H J, REZAEI M, SHABANPOUR B, et al. Effects of sulfated polysaccharides from green alga Ulva intestinalis on physicochemical properties and microstructure of silver carp surimi[J]. Food Hydrocolloids,2018,74:87−96. doi: 10.1016/j.foodhyd.2017.07.038
[12]	ZHANG T, LI Z, WANG Y, et al. Effects of konjac glucomannan on heat-induced changes of physicochemical and structural properties of surimi gels[J]. Food Research International,2016,83:152−161. doi: 10.1016/j.foodres.2016.03.007
[13]	BALANGE A K, BENJAKUL S. Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes[J]. Food Hydrocolloids,2009,23(7):1693−1701. doi: 10.1016/j.foodhyd.2009.01.007
[14]	HUANG J, YE B, WANG W, et al. Incorporation effect of inulin and microbial transglutaminase on the gel properties of silver carp (Hypophthalmichthys molitrix) surimi[J]. Journal of Food Measurement and Characterization,2021,15(1):1−11. doi: 10.1007/s11694-020-00604-z
[15]	SEMEDO TAVARES W P, DONG S, YANG Y, et al. Influence of cooking methods on protein modification and in vitro digestibility of hairtail (Thichiurus lepturus) fillets[J]. LWT-Food Science and Technology,2018,96:476−481. doi: 10.1016/j.lwt.2018.06.006
[16]	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. doi: 10.7506/spkx1002-6630-20190727-368
[17]	ZHANG L, LI Q, SHI J, et al. Changes in chemical interactions and gel properties of heat-induced surimi gels from silver carp (Hypophthalmichthys molitrix) fillets during setting and heating: Effects of different washing solutions[J]. Food Hydrocolloids,2018,75:116−124. doi: 10.1016/j.foodhyd.2017.09.007
[18]	郭秀瑾, 尹涛, 石柳, 等. 真空斩拌和钙离子浓度对白鲢鱼糜胶凝特性的影响[J]. 现代食品科技,2019,35(1):65−71. [GUO X J, YIN T, SHI L, et al. Effects of vacuum chopping and calcium ion concentration on gelling properties of silver carp surimi[J]. Modern Food Science and Technology,2019,35(1):65−71. doi: 10.13982/j.mfst.1673-9078.2019.1.010
[19]	刘海梅, 熊善柏, 谢笔钧, 等. 鲢鱼糜凝胶形成过程中化学作用力及蛋白质构象的变化[J]. 中国水产科学,2008,15(3):469−475. [LIU H M, XIONG S B, XIE B J, et al. Changes of chemical interactions and protein conformation during forming of silver carp surimi gel[J]. Journal of Fishery Sciences of China,2008,15(3):469−475. doi: 10.3321/j.issn:1005-8737.2008.03.013
[20]	YAN B, JIAO X, ZHU H, et al. Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism[J]. Food Hydrocolloids,2020,105:105779. doi: 10.1016/j.foodhyd.2020.105779
[21]	MI H, LI Y, WANG C, et al. The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi[J]. Food Hydrocolloids,2021,112:106290. doi: 10.1016/j.foodhyd.2020.106290
[22]	RONGRONG M, HUIPENG L, YUANHONG L, et al. Effects of high hydrostatic pressure treatment: Characterization of eel (Anguilla japonica) surimi, structure, and angiotensin-converting enzyme inhibitory activity of myofibrillar protein[J]. Food and Bioprocess Technology,2021,14:1631−1639. doi: 10.1007/s11947-021-02658-3
[23]	SHI T, ARIEF WIJAYA G Y, YUAN L, et al. Gel properties of amur sturgeon (Acipenser schrenckii) surimi improved by lecithin at reduced and regular-salt concentrations[J]. Rsc Advances,2020,10(51):30896−30906. doi: 10.1039/D0RA04487C
[24]	CHEN J, DENG T, WANG C, et al. Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi[J]. Journal of the Science of Food and Agriculture,2020,100(5):2252−2260. doi: 10.1002/jsfa.10254
[25]	MI H, WANG C, SU Q, et al. The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi[J]. Journal of Texture Studies,2019,50(6):571−581. doi: 10.1111/jtxs.12466

Supplements (0)

Cited By

Cited by

Periodical cited type(7)

1.	郭慧慧，蒋元斌，林丛发，徐绍翔，林泽宇，薛立云. 太子参脱毒苗培养、化学成分及指纹图谱研究进展. 药学研究. 2024(03): 274-281 .
2.	张森，欧婧，豆晓霞，刘晓东，付本懂. 太子参及提取物对动物免疫调节作用研究进展. 动物医学进展. 2024(05): 97-102 .
3.	张春雨，邢鹏，周福荣，肖逸豪，赵红兵. 中药复方养肝活血汤对酒精性肝病的临床研究. 中国民族医药杂志. 2024(09): 11-14 .
4.	倪建成，范永飞，叶祖云. 太子参化学成分、药理作用和应用的研究进展. 中草药. 2023(06): 1963-1977 .
5.	游绍伟，詹亚梅，王文素，何典城，蓬兴柱，王学勇. 基于“脾虚宛滞”探讨慢性萎缩性胃炎“炎癌转化”与防治思路. 中国实验方剂学杂志. 2023(21): 188-195 .
6.	文丁苑，梁双敏，国琦，宋晓晓，葛长荣，肖智超. 榆黄菇多糖提取工艺优化及其免疫调节活性评价. 现代食品科技. 2023(10): 233-243 .
7.	谢雄雄，孟璞岩，朱灵芝，陈宜均，龚斌，李康琴，邓绍勇. 太子参的药理活性、化学成分及繁殖栽培研究进展. 南方林业科学. 2023(05): 60-64+78 .