Protein structural development of threadfin bream (Nemipterus spp.) surimi gels induced by glucose oxidase

This study investigated the effect of glucose oxidase on the gel properties of threadfin bream surimi. The gel strength of surimi increased with the addition of 0.5‰ glucose oxidase after two-step heating. Based on the results of the chemical interactions, the hydrophobic interaction and disulfide b...

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Veröffentlicht in:	Food science and technology international 2018-10, Vol.24 (7), p.598-606
Hauptverfasser:	Wang, Lei, Fan, Daming, Fu, Lulu, Jiao, Xidong, Huang, Jianlian, Zhao, Jianxin, Yan, Bowen, Zhou, Wenguo, Zhang, Wenhai, Ye, Weijian, Zhang, Hao
Format:	Artikel
Sprache:	eng
Schlagworte:	Actomyosin - chemistry Animals Cross-Linking Reagents Disulfides - analysis Disulfides - chemistry Fish Products - analysis Fish Proteins - chemistry Fishes Food Handling - methods Gels - chemistry Glucose - chemistry Glucose Oxidase - administration & dosage Glucose Oxidase - chemistry Glucose Oxidase - metabolism Hydrophobic and Hydrophilic Interactions Protein Conformation - drug effects Sulfhydryl Compounds - analysis
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Zusammenfassung:	This study investigated the effect of glucose oxidase on the gel properties of threadfin bream surimi. The gel strength of surimi increased with the addition of 0.5‰ glucose oxidase after two-step heating. Based on the results of the chemical interactions, the hydrophobic interaction and disulfide bond of glucose oxidase-treated surimi samples increased compared with the control samples at the gelation temperature and gel modori temperature. The surface hydrophobicity of samples with glucose oxidase and glucose increased significantly (p
ISSN:	1082-0132 1532-1738
DOI:	10.1177/1082013218779239