| Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates | |
Zhao, Bing; Wang, Fuxia; Luo, Jia1; Guo, Li; Wang, Haidan2; Li, Jianyou3; Li, Jienan4; Li, Xiufen
| |
| 2025 | |
| Source Publication | FOOD CHEMISTRY
 |
| ISSN | 0308-8146 |
| Volume | 478Issue:xPages:- |
| Abstract | Intermolecular interaction is a key factor in the fortification of surimi gels by plant protein addition. Here, the effects of different intermolecular interactions, such as ionic, covalent and non-covalent interactions, on gel structure, gelation strength and water-holding properties were investigated, using sturgeon surimi fortified by three walnut isolates, including walnut meal (WM), protein isolate (WPI) and peptide (WP), as representatives. Quantitative creep-recovery analysis and soluble protein assay demonstrated that secondary bonds, mainly hydrophobic interaction and hydrogen bond, possibly played a dominant role in walnut protein-fortified surimi gels. Hydrophobic interaction and disulfide bond benefited gelation behavior and textural strengthening by supplementation of WM and WPI. However, 1-3 % addition of WPI and WP positively influenced water retention of surimi gels due to higher hydrogen bonding level. Structural integrity of surimi gel was not destroyed, while appropriate addition of walnut proteins especially WPI improved sensory quality of sturgeon surimi product. |
| Keyword | Sturgeon surimi gel Walnut protein Intermolecular interaction Quantitative creep-recovery analysis Gel strength Water holding capacity Sensory property |
| Subject Area | Chemistry ; Food Science & Technology ; Nutrition & Dietetics |
| DOI | 10.1016/j.foodchem.2025.143690 |
| Indexed By | SCI |
| Language | 英语 |
| WOS ID | WOS:001446478600001 |
| Citation statistics | |
| Document Type | 期刊论文 |
| Identifier | https://ir.xtbg.ac.cn/handle/353005/14701 |
| Collection | 2012年后新成立研究组 |
| Affiliation | 1.Yunnan Agr Univ, Coll Food Sci & Technol, 425 Fengyuan Rd, Kunming 650201, Yunnan, Peoples R China 2.Chinese Acad Sci, Kunming Branch, CAS Key Lab Trop Plant Resource & Sustainable Use, Xishuangbanna Trop Bot Garden, 88 Xuefu Rd, Kunming 650223, Yunnan, Peoples R China 3.Yunnan Acad Agr Sci, Inst Agroprod Proc Sci & Technol, Kunming 650221, Yunnan, Peoples R China 4.Huize Dianze Aquaculture Co LTD, Qujing 654200, Yunnan, Peoples R China 5.Yunnan Inst Med Device Testing, 616 Kefa Rd, Kunming 650101, Yunnan, Peoples R China |
| Recommended Citation GB/T 7714 | Zhao, Bing,Wang, Fuxia,Luo, Jia,et al. Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates[J]. FOOD CHEMISTRY,2025,478(x):-. |
| APA | Zhao, Bing.,Wang, Fuxia.,Luo, Jia.,Guo, Li.,Wang, Haidan.,...&Li, Xiufen.(2025).Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates.FOOD CHEMISTRY,478(x),-. |
| MLA | Zhao, Bing,et al."Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates".FOOD CHEMISTRY 478.x(2025):-. |
| Files in This Item: | Download All | |||||
| File Name/Size | DocType | Version | Access | License | ||
| Intermolecular inter（5495KB） | 期刊论文 | 出版稿 | 开放获取 | CC BY-NC-SA | View Download | |
Items in the repository are protected by copyright, with all rights reserved, unless otherwise indicated.
Edit Comment