Studies on the mechanism of texture improvement by polysaccharide additions to Surimi gels using particle tracking and NMR

利用粒子追踪和核磁共振研究鱼糜凝胶中添加多糖改善质地的机制

• 批准号: 20K13819
• 负责人: Geonzon Lester
• 金额: $ 2.5万
• 依托单位: Tokyo University of Marine Science and Technology
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Early-Career Scientists
• 财政年份: 2020
• 资助国家: 日本
• 起止时间: 2020-04-01 至 2021-03-31
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-20K13819/
• 关键词: Surimi; Optical tweezers; Particle tracking; Carrageenan mixtures; NMR diffusion; Surimi gels; Rheology

The mechanism of polysaccharide addition as a reinforcer to improve Surimi gels' quality was investigated by macroscopic, microscopic, and molecular observation using rheological measurements, particle tracking, and optical tweezers. The macroscopic property of Surimi gels with different polysaccharides was evaluated. The control gel showed a low modulus but increased with the addition of polysaccharides. For starch reinforced Surimi gels, the addition of low starch concentration showed similar moduli with the control gel. However, an increase in the moduli was observed at higher concentrations, suggesting that starch absorbed water from the protein gel network, increasing the protein concentration in the protein gel phase. On the other hand, an apparent increase in the moduli was observed for KC reinforced Surimi gels with and without the addition of KCl even at low polysaccharide concentration. It is more likely that KC acted as a functional filler that interacts with the Surimi proteins via the anionic groups of the hydrocolloid and the positively charged proteins.Microscopic measurement using particle tracking and optical tweezer was performed to investigate the gels' local physical property. The time-dependent relaxation of carrageenan gels was measured by displacing the particle at a large strain until the particle was released from the trapped and tracking the recoil of the released particle. The stress relaxation of the particles' recoil for the different carrageenan gels suggests nonlinear features of the gels' microrheological properties.

使用流变学测量，粒子跟踪和光学镊子研究了添加多糖作为提高Surimi凝胶质量的增强剂的机制。评估了具有不同多糖的Surimi凝胶的宏观特性。对照凝胶显示出较低的模量，但随着多糖的添加而增加。对于淀粉加固的质凝胶，添加低淀粉浓度与对照凝胶相似。然而，在较高浓度下观察到模量增加，这表明淀粉从蛋白质凝胶网络吸收水，从而增加了蛋白质凝胶相中的蛋白质浓度。另一方面，即使在低多糖浓度下，也有和不添加KCL，观察到KC增强的Surimi凝胶的模量明显增加。 KC更有可能充当功能填充剂，该功能填充剂通过氢胶体的阴离子组与Surimi蛋白相互作用，并使用粒子跟踪和光学镊子进行了阳离子测量，以研究凝胶的局部物理特性。通过将粒子置换在大应变中，直到从被困的颗粒释放并跟踪释放粒子的后坐力来测量角叉胶凝胶的时间依赖性松弛。颗粒的后坐力的应力松弛在不同的角叉菜胶凝胶中表明凝胶的微流变特性的非线性特征。