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Effects of salt‐induced changes in protein network structure on the properties of surimi gels: computer simulation and digestion study
Author(s) -
Liu Yujia,
Yu Jiamei,
Zhu Jie,
Peng Weiyu,
Chen Yuquan,
Luo Xinyi,
Chen Canhao,
Li Lin
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.15008
Subject(s) - ingredient , salt (chemistry) , food science , chemistry , network structure , digestion (alchemy) , scanning electron microscope , texture (cosmology) , chemical engineering , chromatography , materials science , computer science , composite material , organic chemistry , image (mathematics) , machine learning , artificial intelligence , engineering
Surimi is considered a new base ingredient in special dietary foods because of its excellent gel formation properties and nutritional value. Cross‐linked network structures are the basis for the formation of protein hydrogels. In this work, protein network structure induced by NaCl was investigated to evaluate its effects on texture property and digestibility of surimi gels. Micro‐protein frameworks were investigated by scanning electron microscope combined with computer simulation, which indicated that the network structure became fine and smooth as a result of salt treatment. The digestibility of surimi with NaCl was higher than that of blank samples in simulated gastric juice in first 30 min, whereas the digestibility showed no significant difference ( P = 0.257) in intestinal juice after 180 min. This work aids in understanding of the contribution of salt to the mechanism of surimi gels formation, and its effects on digestion, thus supporting potential applications in special dietary food.