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.

使用流变测量、颗粒跟踪和光镊通过宏观、微观和分子观察研究了添加多糖作为增强剂提高鱼糜凝胶质量的机制。评价了不同多糖鱼糜凝胶的宏观性能。对照凝胶显示出低模量，但随着多糖的添加而增加。对于淀粉强化鱼糜凝胶，添加低浓度淀粉显示出与对照凝胶相似的模量。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中吸收了水，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，添加或不添加 KCl 的 KC 增强鱼糜凝胶的模量也明显增加。 KC 更有可能充当功能性填充剂，通过水胶体的阴离子基团和带正电的蛋白质与鱼糜蛋白相互作用。使用粒子跟踪和光镊进行显微测量以研究凝胶的局部物理性质。通过在大应变下移动颗粒直到颗粒从被捕获的颗粒中释放并跟踪释放的颗粒的反冲来测量角叉菜胶凝胶的时间依赖性松弛。不同角叉菜胶凝胶颗粒反冲的应力松弛表明凝胶微流变特性的非线性特征。