Zhang Zhu-Jun, Kong Fan-Yu, Zhang Lin-Da, Luo Miao-Miao, Lv Yin-Yin, Wang Ce, Lai Bin, Zhang Li-Chao, Yan Jia-Nan, Wu Hai-Tao
SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, No. 1, Qinggongyuan, Dalian 116034, China.
Institutes of Biomedical Sciences, Shanxi University, Taiyuan 030006, China.
Foods. 2025 Jul 29;14(15):2671. doi: 10.3390/foods14152671.
This study investigated the gel performance of Spanish mackerel surimi gels (SMSGs) modified by three anionic polysaccharides: κ-carrageenan (KC), ι-carrageenan (IC), and gellan gum (GG). By incorporating polysaccharides, SMSGs showed a 24.9-103.4% improvement in gel and textural properties, in which KC and IC had more improvement effects than GG. Moreover, polysaccharides led to a 10.7-13.1% increment in WHC, a shortened water migration from 61.34 to 52.43-55.93 ms in , and enhanced thermal stability of SMSGs. The content of α-helix in SMSGs reduced markedly accompanied by a concurrent enhancement of β-sheet and β-turn by adding polysaccharides, where β-sheet and β-turn are positively correlated with hardness being favorable for gelling. The microstructure of SMSGs/polysaccharides showed a homogeneous network mainly due to hydrophobic interactions and disulfide bonds in SMSG-based gels. This study will demonstrate the effectiveness of KC, IC, and GG in improving the texture and functionality as well as expanding the application of surimi products.
本研究考察了三种阴离子多糖（κ-卡拉胶（KC）、ι-卡拉胶（IC）和结冷胶（GG））对鲅鱼鱼糜凝胶（SMSG）凝胶性能的影响。通过添加多糖，SMSG的凝胶和质地特性提高了24.9% - 103.4%，其中KC和IC的改善效果比GG更显著。此外，多糖使SMSG的保水能力提高了10.7% - 13.1%，水迁移时间从61.34毫秒缩短至52.43 - 55.93毫秒，并增强了SMSG的热稳定性。添加多糖后，SMSG中α-螺旋含量显著降低，同时β-折叠和β-转角含量增加，其中β-折叠和β-转角与硬度呈正相关，有利于凝胶形成。SMSG/多糖的微观结构呈现出均匀的网络结构，这主要归因于基于SMSG的凝胶中的疏水相互作用和二硫键。本研究将证明KC、IC和GG在改善质地和功能以及拓展鱼糜制品应用方面的有效性。
