Lan Haijing, Chen Lei, Zhou Ruizi, Bai Shuxian, Ai Chao, Teng Hui
College of Food Science and Technology, Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China.
College of Food Science and Technology, Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang, China; Shenzhen Institute of Guangdong Ocean University, Shenzhen, China.
Food Chem. 2025 Nov 15;492(Pt 3):145458. doi: 10.1016/j.foodchem.2025.145458. Epub 2025 Jul 7.
This study systematically investigated the synergistic effects of chitosan (CHI) and transglutaminase (TG) on improving the gel properties, structural characteristics, textural quality and flavor profile of surimi products. The results showed that through the synergistic effects of non-covalent and covalent interactions, CHI and TG successfully constructed a stable dual-network gel system, which increased the water holding capacity and gel strength were increased by 67.34 % and 71.98 % respectively. 1 % CHI +0.4 % TG formulation effectively restricted water mobility and increased the proportion of immobilized water to 97.97 %. The content of β-sheet increased to 68 % and the microstructure became more compact and ordered, with a decrease in porosity of 44.49 %. Furthermore, the dual-network gel system demonstrated simultaneous improvements in both textural and flavor characteristics. These findings provide novel insights into the development of advanced surimi products with dual-network structures, highlighting the technological advantages of CHI-TG combination over conventional single-network systems.
本研究系统地研究了壳聚糖（CHI）和转谷氨酰胺酶（TG）对改善鱼糜制品凝胶特性、结构特征、质地品质和风味特征的协同作用。结果表明，通过非共价和共价相互作用的协同效应，CHI和TG成功构建了一个稳定的双网络凝胶体系，该体系的持水能力增强，凝胶强度分别提高了67.34%和71.98%。1%CHI + 0.4%TG配方有效地限制了水分迁移，使固定水的比例增加到97.97%。β-折叠的含量增加到68%，微观结构变得更加致密和有序，孔隙率降低了44.49%。此外，双网络凝胶体系在质地和风味特征方面都有同时改善。这些发现为开发具有双网络结构的先进鱼糜制品提供了新的见解，突出了CHI-TG组合相对于传统单网络体系的技术优势。
