Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates
文献类型： 外文期刊
作者： Zhao, Bing 1 ; Wang, Fuxia 1 ; Luo, Jia 2 ; Guo, Li 1 ; Wang, Haidan 3 ; Li, Jianyou 4 ; Li, Jienan 5 ; Li, Xiufen 1 ;
作者机构： 1.Yunnan Agr Univ, Coll Food Sci & Technol, 425 Fengyuan Rd, Kunming 650201, Yunnan, Peoples R China
2.Chinese Acad Sci, Kunming Branch, CAS Key Lab Trop Plant Resource & Sustainable Use, Xishuangbanna Trop Bot Garden, 88 Xuefu Rd, Kunming 650223, Yunnan, Peoples R China
3.Yunnan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Kunming 650221, Yunnan, Peoples R China
4.Huize Dianze Aquaculture Co LTD, Qujing 654200, Yunnan, Peoples R China
5.Yunnan Inst Med Device Testing, 616 Kefa Rd, Kunming 650101, Yunnan, Peoples R China
关键词： Sturgeon surimi gel; Walnut protein; Intermolecular interaction; Quantitative creep-recovery analysis; Gel strength; Water holding capacity; Sensory property
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 478 卷
页码：
收录情况： SCI
摘要： Intermolecular interaction is a key factor in the fortification of surimi gels by plant protein addition. Here, the effects of different intermolecular interactions, such as ionic, covalent and non-covalent interactions, on gel structure, gelation strength and water-holding properties were investigated, using sturgeon surimi fortified by three walnut isolates, including walnut meal (WM), protein isolate (WPI) and peptide (WP), as representatives. Quantitative creep-recovery analysis and soluble protein assay demonstrated that secondary bonds, mainly hydrophobic interaction and hydrogen bond, possibly played a dominant role in walnut protein-fortified surimi gels. Hydrophobic interaction and disulfide bond benefited gelation behavior and textural strengthening by supplementation of WM and WPI. However, 1-3 % addition of WPI and WP positively influenced water retention of surimi gels due to higher hydrogen bonding level. Structural integrity of surimi gel was not destroyed, while appropriate addition of walnut proteins especially WPI improved sensory quality of sturgeon surimi product.
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