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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.