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Incorporation effect of inulin and microbial transglutaminase on the gel properties of silver carp (Hypophthalmichthys molitrix) surimi

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Abstract

Surimi-based products with elasticity and specific shapes have received considerable notice in recent years. To ascertain the effects of inulin, microbial transglutaminase (MTGase) and the combination of inulin/MTGase on gel formation of silver carp surimi, the gel strength, textural properties, water-holding capacity (WHC), dynamic rheological measurements, Raman spectroscopy, light microscopy of gel structure and sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) of gels from different groups were analyzed. The results showed that addition of inulin, MTGase and MTGase + inulin improved gel strength (increased by 7.7%, 26.8% and 38.56% compared with control group), textural properties and WHC. Raman spectroscopy proven that MTGase + inulin promoted the conversion of α-helixes to β-sheets and β-turns compared with other experimental and control groups. Pure surimi gelation contained a loose and non-heterogeneous network via light microscopy. With the addition of MTGase and inulin, the microstructure of surimi gelation became more compact and homogeneous, particularly the MTGase + inulin groups. Moreover, The SDS-PAGE pattern further disclosed that the MTGase + inulin had a weakened myosin heavy chain band, indicating that inulin could enhance the cross-linking effects of MTGase on myosin heavy chains. These data demonstrated inulin incorporating with MTGase may be a new and effective strategy to improve the gel properties of fish surimi.

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Acknowledgements

This study was supported by the Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture (KLRCAPP2018-12), the Natural Science Foundation of Liaoning Province (20180550889), Liaoning Revitalization Talents Program (XLYC1907040, 1807133), and National Natural Science Foundation of China (31972107, 31701631, 31771999).

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  1. Co first author: Beibei Ye.

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  1. Key Laboratory of Refrigeration and Conditioning Aquatic Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, 361026, China

    Jianlian Huang

  2. College of Food Science and Engineering, Bohai University, National R & D Branch Center of Surimi and Surimi Products Processing, 19 KeJi Road, Jinzhou, 121013, Liaoning, China

    Beibei Ye, Wei Wang, Jianrong Li, Shumin Yi, Xuepeng Li, Yongxia Xu & Hongbo Mi

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Huang, J., Ye, B., Wang, W. et al. Incorporation effect of inulin and microbial transglutaminase on the gel properties of silver carp (Hypophthalmichthys molitrix) surimi. Food Measure 15, 1–11 (2021). https://doi.org/10.1007/s11694-020-00604-z

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