Reducing salt from 2.0% to 1.0% in silver carp (Hypophthalmichthys molitrix) surimi compromises gel quality and storage stability. This study evaluated the dual effects of protamine on gelation and storage stability in low-salt surimi. Salt reduction decreased gel strength from 2161.66 to 1842.10 g·cm and water-holding capacity from 63.43% to 56.24%, while increasing cooking loss from 9.72% to 19.75%. Addition of protamine at 8 g per 100 g of initial surimi (NP18) reversed these changes, increasing gel strength to 3919.59 g·cm, restoring water-holding capacity to 63.72%, and reducing cooking loss to 11.58%. Mechanistically, protamine enhanced ionic interactions and hydrogen bonding, promoted water redistribution from free to immobilized states, and formed a denser and more continuous gel network. Under 4 °C storage for 16 days, protamine retarded microbial growth and delayed TVB-N and TBARS accumulation. These findings support protamine as a potential ingredient for improving low-salt surimi quality and storage stability.
A fundamental theoretical framework for the development of specialized foods that possess safe swallowing and nutritional attributes is offered and the polarity of the tryptophan residue microenvironment alters and impeding the further folding of unfolded protein structures during heat-induced gelation is examined.
Wei Wang, Qing Shao, Li-Fei Wang et al.· Foods· 0 citations
This study investigated the effect of κ-carrageenan (CRG) concentration on konjac glucomannan (KGM)/sodium caseinate-based emulsion gels and evaluated their protective effect on β-carotene. Adding CRG induced a sol-gel transition, resulting in structured emulsion gels. Microstructural analysis showed that the synergist...
To address the susceptibility of polymer gels to syneresis and failure under high-temperature, high-salinity (HTHS) reservoir conditions, a zwitterionic terpolymer was synthesized from acrylamide (AM), 2-acrylamido-2-methylpropanesulfonic acid (AMPS), and dimethyldiallylammonium chloride (DMDAAC), and subsequently cros...
Mei-Long Fu, Shou-Fei Lu, Yang-Jie Fan et al.· Gels· 0 citations
This study investigated the effects of a combination of κ-carrageenan (CRG), konjac glucomannan (KGM) and a sodium caseinate-stabilized camellia oil emulsion on the quality attributes of surimi. The results demonstrated that adding the emulsion alone enhanced the textural properties but failed to increase the water-hol...
To develop a safe, low-cost, and efficient curcumin delivery system, emulsion gels were prepared using millet chaff prolamin (MCP) and the conjugates of MCP with gallic acid (MCP-GA) and MCP with sucralose (MCP-S). Gallic acid-binding and sucralose-glycosylation improved the emulsifying properties of MCP, increased hyd...
Yan Li, Jie Liu, Hao Wang et al.· Food Chemistry· 0 citations
