Tong Xinyan, Liu Yijin, Wei Ganping, Juma Nasra Seif, Tian Fang, Diao Dieynabou, Chen Meiling, Zheng Bin, Zhao Yadong
School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China.
School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, Stockholm, 10044, Sweden.
Curr Res Food Sci. 2024 Oct 9;9:100877. doi: 10.1016/j.crfs.2024.100877. eCollection 2024.
Salt substitute has been widely used to prepare low-salt foods due to potential health benefits, though the role of CaCl in salt substitute and its unique impacts on food quality have been rarely investigated. In this study, comprehensive research has been conducted to elucidate the effects of replacing NaCl with varying concentrations of CaCl on the surimi gel characteristics. The introduction of CaCl interacted with surimi proteins differently from NaCl, thus leading to difference in protein aggregation behaviors and surimi gel properties. It has been found that a proper proportion of CaCl for NaCl substitution could create salt bridges between surimi proteins more effectively, resulting in an ordered, smooth and dense gel network with an increased water holding capacity (WHC) and improved gel strength. Furthermore, TGase activated by Ca boosted the formation of ε-(γ-glutamyl) lysine bonds, which cross-linked surimi proteins to form a firm gel with a better three-dimensional structure. However, replacing NaCl with excessive amount of CaCl as divalent salts induced more serious protein aggregation, leading to water loss and gel properties deterioration. More specially, replacing NaCl with CaCl at 50% showed the best performance, as evidenced by the most abundant disulfide bonds and hydrophobic interactions, highest hardness and chewiness, and greatest storage modulus. This study provided new insights on developing high-quality surimi gels with significantly reduced salt concentration and improved gel characteristics.
由于潜在的健康益处，盐替代品已被广泛用于制备低盐食品，尽管氯化钙在盐替代品中的作用及其对食品质量的独特影响鲜有研究。在本研究中，进行了全面的研究以阐明用不同浓度的氯化钙替代氯化钠对鱼糜凝胶特性的影响。氯化钙的引入与鱼糜蛋白的相互作用不同于氯化钠，从而导致蛋白质聚集行为和鱼糜凝胶特性的差异。已发现用适当比例的氯化钙替代氯化钠可以更有效地在鱼糜蛋白之间形成盐桥，从而形成有序、光滑和致密的凝胶网络，提高持水能力（WHC）并改善凝胶强度。此外，由钙激活的转谷氨酰胺酶促进了ε-（γ-谷氨酰基）赖氨酸键的形成，该键交联鱼糜蛋白以形成具有更好三维结构的坚固凝胶。然而，用过量的氯化钙作为二价盐替代氯化钠会导致更严重的蛋白质聚集，导致水分流失和凝胶特性恶化。更特别的是，用50%的氯化钙替代氯化钠表现出最佳性能，这由最丰富的二硫键和疏水相互作用、最高的硬度和咀嚼性以及最大的储能模量证明。本研究为开发盐浓度显著降低且凝胶特性改善的高质量鱼糜凝胶提供了新的见解。
