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Effects of Enzymatic Konjac Glucomannan Hydrolysates on Textural Properties, Microstructure, and Water Distribution of Grass Carp Surimi Gels
This present work investigated the influence of konjac glucomannan (KGM) enzymatic hydrolysates on the textural properties, microstructure, and water distribution of surimi gel from grass carp (Ctenopharyngodon idellus). The molecular weight (M(w)) of KGM enzymatic hydrolyzed by β-dextranase degrade...
Autores principales: | , , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909482/ https://www.ncbi.nlm.nih.gov/pubmed/35267383 http://dx.doi.org/10.3390/foods11050750 |
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author | Wu, Wenjin Que, Feng Li, Xuehong Shi, Liu Deng, Wei Fu, Xiaoyan Xiong, Guangquan Sun, Jing Wang, Lan Xiong, Shanbai |
author_facet | Wu, Wenjin Que, Feng Li, Xuehong Shi, Liu Deng, Wei Fu, Xiaoyan Xiong, Guangquan Sun, Jing Wang, Lan Xiong, Shanbai |
author_sort | Wu, Wenjin |
collection | PubMed |
description | This present work investigated the influence of konjac glucomannan (KGM) enzymatic hydrolysates on the textural properties, microstructure, and water distribution of surimi gel from grass carp (Ctenopharyngodon idellus). The molecular weight (M(w)) of KGM enzymatic hydrolyzed by β-dextranase degraded from 149.03 kDa to 36.84 kDa with increasing enzymatic time. In the microstructure of surimi gels, KGM enzymatic hydrolysates with higher M(w) showed entangled rigid-chains, while KGM enzymatic hydrolysates with lower M(w) (36.84 kDa) exhibited swelled fragments. The hardness of surimi gel with a decline in KGM M(w) exhibited first increasing then decreasing trends, while the whiteness of surimi gel increased. When KGM M(w) decreased, the immobile water percentage of total signals decreased from 96.7% to 93.6%, and mobile water increased from 3.03% to 6.37%. In particular, the surimi gel with the addition of K2 showed better gel strength and water distributions. KGM enzymatic hydrolysates are expected to be used as a low-calorie healthy gel enhancer in surimi processing. |
format | Online Article Text |
id | pubmed-8909482 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-89094822022-03-11 Effects of Enzymatic Konjac Glucomannan Hydrolysates on Textural Properties, Microstructure, and Water Distribution of Grass Carp Surimi Gels Wu, Wenjin Que, Feng Li, Xuehong Shi, Liu Deng, Wei Fu, Xiaoyan Xiong, Guangquan Sun, Jing Wang, Lan Xiong, Shanbai Foods Article This present work investigated the influence of konjac glucomannan (KGM) enzymatic hydrolysates on the textural properties, microstructure, and water distribution of surimi gel from grass carp (Ctenopharyngodon idellus). The molecular weight (M(w)) of KGM enzymatic hydrolyzed by β-dextranase degraded from 149.03 kDa to 36.84 kDa with increasing enzymatic time. In the microstructure of surimi gels, KGM enzymatic hydrolysates with higher M(w) showed entangled rigid-chains, while KGM enzymatic hydrolysates with lower M(w) (36.84 kDa) exhibited swelled fragments. The hardness of surimi gel with a decline in KGM M(w) exhibited first increasing then decreasing trends, while the whiteness of surimi gel increased. When KGM M(w) decreased, the immobile water percentage of total signals decreased from 96.7% to 93.6%, and mobile water increased from 3.03% to 6.37%. In particular, the surimi gel with the addition of K2 showed better gel strength and water distributions. KGM enzymatic hydrolysates are expected to be used as a low-calorie healthy gel enhancer in surimi processing. MDPI 2022-03-04 /pmc/articles/PMC8909482/ /pubmed/35267383 http://dx.doi.org/10.3390/foods11050750 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Article Wu, Wenjin Que, Feng Li, Xuehong Shi, Liu Deng, Wei Fu, Xiaoyan Xiong, Guangquan Sun, Jing Wang, Lan Xiong, Shanbai Effects of Enzymatic Konjac Glucomannan Hydrolysates on Textural Properties, Microstructure, and Water Distribution of Grass Carp Surimi Gels |
title | Effects of Enzymatic Konjac Glucomannan Hydrolysates on Textural Properties, Microstructure, and Water Distribution of Grass Carp Surimi Gels |
title_full | Effects of Enzymatic Konjac Glucomannan Hydrolysates on Textural Properties, Microstructure, and Water Distribution of Grass Carp Surimi Gels |
title_fullStr | Effects of Enzymatic Konjac Glucomannan Hydrolysates on Textural Properties, Microstructure, and Water Distribution of Grass Carp Surimi Gels |
title_full_unstemmed | Effects of Enzymatic Konjac Glucomannan Hydrolysates on Textural Properties, Microstructure, and Water Distribution of Grass Carp Surimi Gels |
title_short | Effects of Enzymatic Konjac Glucomannan Hydrolysates on Textural Properties, Microstructure, and Water Distribution of Grass Carp Surimi Gels |
title_sort | effects of enzymatic konjac glucomannan hydrolysates on textural properties, microstructure, and water distribution of grass carp surimi gels |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909482/ https://www.ncbi.nlm.nih.gov/pubmed/35267383 http://dx.doi.org/10.3390/foods11050750 |
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