Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella)

TY - JOUR

T1 - Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella)

AU - Xiong, Guangquan

AU - Cheng, Wei

AU - Ye, Lixiu

AU - Du, Xin

AU - Zhou, Ming

AU - Lin, Ruotai

AU - Geng, Shengrong

AU - Chen, Mingli

AU - Corke, Harold

AU - Cai, Yi Zhong

N1 - Funding Information: This work was supported by The University of Hong Kong Seed Funding for Basic Research and China International Science and Technology Cooperation Funding Programme.

PY - 2009/9/15

Y1 - 2009/9/15

N2 - The cryoprotective effect of konjac glucomannan (KGM) on myofibrillar protein from grass carp (Ctenopharyngodon idella) during frozen storage at -18 °C and the influence of five levels of KGM (0%, 0.5%, 1%, 1.5%, and 2%) on texture properties, water-holding capacity, and whiteness of grass carp surimi gels were investigated. KGM as a novel cryoprotectant could significantly mitigate the decrease in salt extractable protein (SEP), Ca2+-ATPase activity, and total sulphydryl and active sulphydryl contents of myofibrillar protein during frozen storage. KGM at the level of 1% showed the same good cryoprotective effect as a conventional cryoprotectant (10% sucrose-sorbitol, 1:1, w/w). As the levels of KGM increased, breaking force and deformation of grass carp surimi gels increased significantly. Water-holding properties of the surimi gels are improved with the increasing addition of KGM, but the whiteness decreased and the colour became darker. The optimum addition level of KGM was suggested to be 1%.

AB - The cryoprotective effect of konjac glucomannan (KGM) on myofibrillar protein from grass carp (Ctenopharyngodon idella) during frozen storage at -18 °C and the influence of five levels of KGM (0%, 0.5%, 1%, 1.5%, and 2%) on texture properties, water-holding capacity, and whiteness of grass carp surimi gels were investigated. KGM as a novel cryoprotectant could significantly mitigate the decrease in salt extractable protein (SEP), Ca2+-ATPase activity, and total sulphydryl and active sulphydryl contents of myofibrillar protein during frozen storage. KGM at the level of 1% showed the same good cryoprotective effect as a conventional cryoprotectant (10% sucrose-sorbitol, 1:1, w/w). As the levels of KGM increased, breaking force and deformation of grass carp surimi gels increased significantly. Water-holding properties of the surimi gels are improved with the increasing addition of KGM, but the whiteness decreased and the colour became darker. The optimum addition level of KGM was suggested to be 1%.

KW - Frozen storage

KW - Grass carp

KW - Konjac glucomannan

KW - Physicochemical properties

KW - Protein denaturation

KW - Surimi

UR - http://www.scopus.com/inward/record.url?scp=67349126511&partnerID=8YFLogxK

U2 - 10.1016/j.foodchem.2009.02.056

DO - 10.1016/j.foodchem.2009.02.056

M3 - 文章

AN - SCOPUS:67349126511

SN - 0308-8146

VL - 116

SP - 413

EP - 418

JO - Food Chemistry

JF - Food Chemistry

IS - 2

ER -