Gelling properties of silver carp surimi incorporated with konjac glucomannan: Effects of deacetylation degree

乙酰化 微观结构 吸水率 学位(音乐) 化学 溶解度 鲢鱼 食品科学 有机化学 材料科学 生物化学 结晶学 复合材料 渔业 物理 基因 生物 声学
作者
Wenli Yan,Tao Yin,Shanbai Xiong,Juan You,Yang Hu,Qilin Huang
出处
期刊:International Journal of Biological Macromolecules [Elsevier BV]
卷期号:191: 925-933 被引量:38
标识
DOI:10.1016/j.ijbiomac.2021.09.167
摘要

Effects of konjac glucomannan (KGM) with different deacetylation degrees on silver carp surimi gel properties were studied. As deacetylation degree increased, viscosity, solubility, and water absorption capability of KGM decreased gradually while particle size increased. The gel strength of surimi gel increased with the KGM deacetylation degree up to 50.72% and then significantly decreased. The maximum gel strength was 3.26 times higher than that of surimi gel with native KGM. The relaxation time of immobilized water decreased from 108.22 to 104.70 ms and then increased up to 110.92 ms with the deacetylation degree, while the proportion of the immobilized water increased from 92.74 to 98.59% and then decreased to 97.46%. Water distribution became less uniform as the deacetylation degree exceeded 50.72%. Surimi gel with KGM of a higher deacetylation degree formed a denser microstructure along with a higher dimensional fraction value. However, the microstructure was disrupted and the dimensional fraction value decreased as the deacetylation degree exceeded 50.72%. Chemical interactions including hydrogen bonds, hydrophobic interactions, and cross-linking extent increased with the KGM deacetylation degree up to 50.72% and then gradually decreased. The results suggest that KGM with a deacetylation degree of 50.72% is the most suitable for surimi products.
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