Yang Qin, Zhou Weixia, Hu Die, Li Chuan, Zhang Lu, Zhao Yongqiang, Zou Shengbi, Liu Ru, Liu Youming, Rong Jianhua, Xiong Shanbai, Hu Yang
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
School of Food Science and Engineering, Hainan University, Haikou, Hainan 570228, China.
Food Chem. 2025 Nov 30;493(Pt 1):145668. doi: 10.1016/j.foodchem.2025.145668. Epub 2025 Jul 23.
This study investigated the effects of epigallocatechin gallate (EGCG) and transglutaminase (TGase) on the physicochemical properties and in vitro dynamic digestion characteristics of water-saving rinsed surimi gels. The results showed that the combined application of EGCG and TGase reduced the surface hydrophobicity, total sulfhydryl group, reactive sulfhydryl group, disulfide bond contents, and α-helix content (from 23.93 % to 5.63 %) of myosin while increasing its particle size, turbidity, and β-sheet content (from 14.03 % to 68.37 %). The EGCG/TGase significantly improved the gel strength of water-saving rinsed surimi, with value reaching 864.17 g·cm for once-rinsed surimi gels. Meanwhile, essential amino acids/total amino acids ratio remained above 60 % (exceeding the 40 % standard) at the end of the in vitro dynamic digestion. The digestion curves for both gastric and gastrointestinal phases followed the logistic model. Overall, EGCG and TGase synergistically enhanced the gel properties of water-saving rinsed surimi without affecting its nutritional quality.
