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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...

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Autores principales: Wu, Wenjin, Que, Feng, Li, Xuehong, Shi, Liu, Deng, Wei, Fu, Xiaoyan, Xiong, Guangquan, Sun, Jing, Wang, Lan, Xiong, Shanbai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
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.
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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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