Wu Zhiqin, Qu Yongyan, Li Ouhongyi, Benjakul Soottawat, Zhou Aimei
College of Food Science, South China Agricultural University, Guangzhou 510642, China.
Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand.
Gels. 2025 Sep 17;11(9):753. doi: 10.3390/gels11090753.
This study aims to improve the gel properties of myofibrillar protein (MP) emulsion gels by Curdlan (Cur) and investigate the effect of the emulsion gels on the quality of emulsified surimi gels. The effects of different concentrations of Cur on the gel properties of MP emulsion gels were investigated. Fourier transform infrared (FTIR) results indicated that intermolecular interactions between Cur and MP were primarily hydrogen bonds. Cur enhanced the adsorption capacity of MP at the oil/water interface, inducing the formation of a more uniform and dense composite network structure in Cur/MP emulsion gels. Adding 6% (/) of Cur significantly increased the hardness, gel strength, water-holding capacity (WHC) and rheological properties of the gel. In addition, microstructural images showed that MP formed a complex interpenetrating network with Cur, thus enhancing the gel network skeleton. Low-field NMR confirmed that the addition of Cur decreased water mobility in the emulsion gel system. Compared to the direct addition of oil, the application of Cur/MP emulsion gels to surimi significantly improved the texture, gel strength, and WHC of the surimi gel. These findings provide a reference for the development of myofibrillar protein emulsion gels and broaden their potential application in the food industry.
本研究旨在通过可德胶（Cur）改善肌原纤维蛋白（MP）乳液凝胶的凝胶特性，并研究乳液凝胶对乳化鱼糜凝胶品质的影响。研究了不同浓度的Cur对MP乳液凝胶凝胶特性的影响。傅里叶变换红外光谱（FTIR）结果表明，Cur与MP之间的分子间相互作用主要是氢键。Cur增强了MP在油/水界面的吸附能力，促使Cur/MP乳液凝胶中形成更均匀致密的复合网络结构。添加6%（/）的Cur显著提高了凝胶的硬度、凝胶强度、持水能力（WHC）和流变性能。此外，微观结构图像显示MP与Cur形成了复杂的互穿网络，从而增强了凝胶网络骨架。低场核磁共振证实，添加Cur降低了乳液凝胶体系中的水流动性。与直接添加油相比，将Cur/MP乳液凝胶应用于鱼糜显著改善了鱼糜凝胶的质地、凝胶强度和WHC。这些研究结果为肌原纤维蛋白乳液凝胶的开发提供了参考，并拓宽了其在食品工业中的潜在应用。
