Effect of oat β‐glucan on gel properties and protein conformation of silver carp surimi

Abstract

AbstractBACKGROUNDPolysaccharides are the most widely used additives to enhance the quality of surimi gels. Oat β‐glucan (OG), a functional polysaccharide, is known to affect the gelation characteristics of surimi. However, it has been rarely reported. Therefore, the effect of OG at different levels on gelling properties, protein conformation, and microstructures of silver carp surimi gels were investigated.RESULTSAn increase in the OG content from 0 to 1.0% significantly improved the hardness, springiness, chewiness, puncture properties, storage modulus, and loss modulus of surimi gels. Moreover, the incorporation of OG (0–1.0%) facilitated the unfolding of proteins, resulting in the conformational transformation from α‐helix to β‐sheet and β‐turn. Consequently, surimi–OG gels displayed a denser network structure with smaller and more uniform voids. Furthermore, partial free water in the gel network was converted into immobile water, increasing the water‐holding capacity. However, a further increase in the OG concentration (1.0–2.0%) resulted in a looser and more uneven network structure with large and numerous cavities. In addition, the whiteness of composite gels decreased with increasing content of OG.CONCLUSIONThe addition of 1.0% OG dramatically improved the gelation performance of silver carp surimi, providing a theoretical foundation for the exploitation and manufacture of functional surimi products. © 2023 Society of Chemical Industry.