Jump to Main Content
Physicochemical properties and microstructure of surimi treated with egg white modified by tea polyphenols
- Zhou, Xuxia, Chen, Ting, Lin, Honghan, Chen, Hong, Liu, Jianhua, Lyu, Fei, Ding, Yuting
- Food hydrocolloids 2019 v.90 pp. 82-89
- Fourier transform infrared spectroscopy, crosslinking, deformation, egg albumen, gels, hydrocolloids, loss modulus, microstructure, myosin heavy chains, polyphenols, solubility, storage modulus, surimi, tea, viscoelasticity, water content, water holding capacity
- Effects of egg white (EW) modified by different concentrations (0.2%, 0.4%, 0.6%, 0.8% w/w) of tea polyphenols (TP) on physicochemical properties and microstructure properties of surimi gel were investigated. FTIR analysis showed that TP modification changed the secondary structure of EW proteins, reduced α-helix content but increased the content of β-folding. The TP-modified EW showed significant effects (P < 0.05) in increasing the breaking force and deformation of surimi and resulted in the formation of a stronger network in surimi gel with greater water-holding capacity, as indicated by a lowered expressible moisture content, decreased solubility and increased storage modulus (G′) and loss modulus (G″) by dynamic viscoelastic measurement. Protein pattern analysis suggested that the TP-modified EW might contribute to the decrease in the myosin heavy chain (MHC) band intensity of surimi through cross-linking with surimi proteins, which might further increase the superior setting phenomenon of surimi gel. Moreover, a finer and more ordered network of the gel was observed. Therefore, TP-modified EW is efficient in improving the properties of surimi gel, and for the best effect, a concentration of 0.6% is recommended.