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Start Over Author "Hu, Yang" Journal food chemistry
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22. The gastric digestion kinetics of silver carp (Hypophthalmichthys molitrix) surimi gels induced by transglutaminase.

Author

Li, Yu, Xiong, Shanbai, Yin, Tao, Hu, Yang, and You, Juan

Subjects
*SILVER carp, *SURIMI, *HYDROGELS, *TRANSGLUTAMINASES, *CROSSLINKING (Polymerization)
Abstract

Highlights • The digestion of surimi gels fit the Logistic equation (x = M x 0 x 0 + M - x 0 e - k M t ) well. • The digestibility of surimi gels without TGase decreased gradually. • The digestibility of surimi gels with TGase increased at first and then decreased. Abstract To explore the mechanism of gastric digestion of surimi gels induced by different adding amount of transglutaminase (TGase), the structures and gastric digestion of surimi gels were studied. With adding amount of TGase increasing, the crosslinking degree of surimi gels increased, the surface hydrophobicity reduced progressively, and high molecular polymers formed. The relationship between content of free amino acids and digestion time of surimi gels showed an S-shaped curve and could fit the Logistic equation (x = M x 0 x 0 + M - x 0 e - k M t ) well (R2 = 0.957–0.998). There were two digestion modes of surimi gels induced by different amounts of TGase. The time that reached to the maximum digestibility was prolonged with the increase of TGase adding amount. The results suggested that adding proper amount TGase to surimi was conducive to sustained release of nutrients and a theoretical foundation of surimi gels gastric digestion was built for surimi industry. [ABSTRACT FROM AUTHOR]

Published
2019
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