College of Food Science and Engineering, Bohai University, National R＆D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China.
College of Food Science and Engineering, Bohai University, National R＆D Branch Center of Surimi and Surimi Products Processing, Jinzhou 121013, China.
Food Chem. 2022 Dec 15;397:133766. doi: 10.1016/j.foodchem.2022.133766. Epub 2022 Jul 25.
The potential effects of yeast β-glucan (YG) on heat-induced gel properties, microstructure and flavor adsorption capacity of fish myosin at different NaCl concentrations were investigated in this study. The incorporation of YG significantly improved the texture properties, gel strength, water holding capacity (WHC), storage modulus and loss modulus of myosin gels, especially at a high salt level, whereas the whiteness declined. Furthermore, myosin gels containing YG displayed a more compact and ordered three-dimensional network structure, accompanied by the increasing immobilization of water in gels. The binding abilities of gels to selected flavor compounds at high salt content were inferior to those at the low salt content. Regardless of the salt level, YG addition boosted the flavor binding capacity of gels, which might be attributed to the unfolding of the protein conformation by exposing more flavor-binding sites, as well as the porous sponge structure of YG with unique adsorption capacity.
本研究旨在探讨酵母β-葡聚糖（YG）对不同 NaCl 浓度下热诱导鱼肌球蛋白凝胶特性、微观结构和风味吸附能力的潜在影响。结果表明，YG 的加入显著改善了肌球蛋白凝胶的质构特性、凝胶强度、持水性（WHC）、储能模量和损耗模量，特别是在高盐水平下，而白度下降。此外，含有 YG 的肌球蛋白凝胶呈现出更致密有序的三维网络结构，伴随着凝胶中水分的固定增加。在高盐含量下，凝胶对选定风味化合物的结合能力不如低盐含量下。无论盐度如何，YG 的添加都提高了凝胶的风味结合能力，这可能归因于蛋白质构象的展开，暴露出更多的风味结合位点，以及 YG 独特的吸附能力所具有的多孔海绵结构。
