Insight into the effect of large yellow croaker roe phospholipids on the physical properties of surimi gel and their interaction mechanism with myofibrillar protein

Author:

Du Yanyu12ORCID,Lan Jiaojiao12,Zhong Rongbin12,Shi Feifei12,Yang Qian12,Liang Peng12ORCID

Affiliation:

1. College of Food Science Fujian Agriculture and Forestry University Fuzhou China

2. Ministry Education, Engineering Research Center Fujian Taiwan Special Marine Food Processing & Nutrition Fuzhou China

Abstract

AbstractBACKGROUNDThe present study aimed to investigate the effects of large yellow croaker roe phospholipids (LYCRPLs) on the physical properties of surimi gels and to clarify their interaction mechanism with myofibrillar proteins (MPs) in terms of chemical forces and the spatial conformation.RESULTSLYCRPLs could improve the gel strength, textural properties, rheological properties and water‐holding capacity of surimi gels. Moreover, the interaction mechanism between LYCRPLs with MPs was revealed through intermolecular forces, Fourier transform infrared spectroscopy and ultraviolet visible absorption spectroscopy. The findings demonstrated that LYCRPLs enhanced the surface hydrophobicity and particle size of MPs, facilitating expansion and cross‐linking of MPs.CONCLUSIONThese results provide a theoretical basis for improving the characteristics of surimi gels and thus facilitate the application of LYCRPLs in the aquatic food industry. © 2023 Society of Chemical Industry.

Funder

Natural Science Foundation of Fujian Province

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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