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Effect of Partial Substitutes of NaCl on the Cold-Set Gelation of Grass Carp Myofibrillar Protein Mediated by Microbial Transglutaminase

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Abstract

The objectives of this study were to investigate the changes and the relationship between structure and physiochemical properties of low sodium salt substitutes (NaCl partially replaced by KCl, CaCl2, and MgCl2) on grass carp myofibrillar protein gels mediated by microbial transglutaminase during cold-set gels and to provide more information about the gel characteristics. The gel strength, water holding capacity, whiteness, rheological characteristics, differential scanning calorimeter (DSC), and Raman spectra of cold-set gels were determined. The Raman spectra data were fitted to four secondary structures (α-helix, β-sheet, β-turn, and random coil). The gel properties of cold-set gels varied both with the low sodium salt types and incubation time. Myofibrillar protein (MP) gels added with NaCl and KCl had significantly higher water holding capacity than the MgCl2, CaCl2, and control groups. Additionally, the results showed that the gel strength and G’ value increased with the incubating time. No significant difference was detected in whiteness between the NaCl group and partial substituted groups. Cold-set gels added with the same molar amount of NaCl and KCl had fairly similar gel properties. There is a strong correlation between structural properties and gel properties of MP gels determined by DSC during the cold-set gelation process.

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Funding

This study was supported by the National Natural Science Foundation of China (31401478), the National Postdoctoral Science Foundation of China (2015M570760), the Postdoctoral Special Funding of Chongqing City (Xm2015021), the Natural Science Foundation of Liaoning Province of China (20170540006), the Open Fund by Beijing Advanced Innovation Center for Food Nutrition and Human Health (20171003), and the Graduate Innovation Fund of Bohai University of Liaoning Province of China (YJC20170027).

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Author notes

  1. Luyun Cai and Jianhui Feng contributed equally to this work.

Authors and Affiliations

  1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, 10048, China

    Luyun Cai, Hongyu Tian, Jing Wang, Yongguo Liu & Lingxiao Gong

  2. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, College of Food Science and Engineering, Bohai University, Jinzhou, 121013, China

    Luyun Cai, Jianhui Feng & Jianrong Li

  3. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China

    Jianhui Feng

  4. Hangzhou Customs District, Hangzhou, 310007, China

    Ailing Cao

Authors
  1. Luyun Cai
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  2. Jianhui Feng
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  3. Ailing Cao
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  4. Hongyu Tian
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  5. Jing Wang
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  6. Yongguo Liu
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  7. Lingxiao Gong
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  8. Jianrong Li
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Correspondence to Luyun Cai or Jianrong Li.

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Cai, L., Feng, J., Cao, A. et al. Effect of Partial Substitutes of NaCl on the Cold-Set Gelation of Grass Carp Myofibrillar Protein Mediated by Microbial Transglutaminase. Food Bioprocess Technol 11, 1876–1886 (2018). https://doi.org/10.1007/s11947-018-2149-7

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  • DOI: https://doi.org/10.1007/s11947-018-2149-7

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