Improved texture properties and toughening mechanisms of surimi gels by double network strategies

An "The effect of cross-linking degree on physicochemical properties of surimi gel as affected by MTGase" Journal of the Science of Food and Agriculture (2021) 10.1002/jsfa.11274

[2]

Cando "Combined effect of aminoacids and microbial transglutaminase on gelation of low salt surimi content under high pressure processing" Innovative Food Science & Emerging Technologies (2016) 10.1016/j.ifset.2016.05.010

[3]

Chen "Effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi" Journal of the Science of Food and Agriculture (2020) 10.1002/jsfa.10254

[4]

Chen "Soft matter and biological physics" Science (2018)

[5]

Chen "Fabrication and mechanical behaviors of novel supramolecular/polymer hybrid double network hydrogels" Polymer (2019) 10.1016/j.polymer.2019.02.012

[6]

Chen "Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan" Innovative Food Science & Emerging Technologies (2010) 10.1016/j.ifset.2010.05.004

[7]

Chéret "Effects of high pressure on texture and microstructure of sea bass (Dicentrarchus labrax L.) fillets" Journal of Food Science (2005) 10.1111/j.1365-2621.2005.tb11518.x

[8]

Descallar "Change of network structure in agarose gels by aging during storage studied by NMR and electrophoresis" Carbohydrate Polymers (2020) 10.1016/j.carbpol.2020.116497

[9]

Du "Insight into the mechanism of myosin-fibrin gelation induced by non-disulfide covalent cross-linking" Food Research International (2022) 10.1016/j.foodres.2022.111168

[10]

Du "Agarose/konjac glucomannan double network hydrogels to mimic the texture of beef tripe" Food Hydrocolloids (2023) 10.1016/j.foodhyd.2022.108173

[11]

Fang "Effects of emulsified lard and TGase on gel properties of threadfin bream (Nemipterus virgatus) surimi" LWT-Food Science & Technology (2021)

[12]

Double‐Network Hydrogels with Extremely High Mechanical Strength

J.P. Gong, Y. Katsuyama, T. Kurokawa et al.

Advanced Materials 2003 10.1002/adma.200304907

[13]

Hu "Enhancement of the gelation properties of hairtail (Trichiurus haumela) muscle protein with curdlan and transglutaminase" Food Chemistry (2015) 10.1016/j.foodchem.2014.12.006

[14]

Huang "Research progress on double-network hydrogels" Materials Today Communications (2021) 10.1016/j.mtcomm.2021.102757

[15]

Jia "Unconventional tough double-network hydrogels with rapid mechanical recovery, self-healing, and self-gluing properties" ACS Applied Materials & Interfaces (2016) 10.1021/acsami.6b11241

[16]

Jiang "Thermal gelling properties and structural properties of myofibrillar protein including thermo-reversible and thermo-irreversible curdlan gels" Food Chemistry (2020) 10.1016/j.foodchem.2019.126018

[17]

Kaushik "Preparation, characterization and functional properties of flax seed protein isolate" Food Chemistry (2016) 10.1016/j.foodchem.2015.09.106

[18]

Liang "Effect of transglutaminase on gel properties of surimi and precocious Chinese mitten crab (Eriocheir sinensis) meat" Food Hydrocolloids (2020) 10.1016/j.foodhyd.2019.105261

[19]

Luo "Combined use of rheology, LF-NMR, and MRI for characterizing the gel properties of hairtail surimi with potato starch" Food and Bioprocess Technology (2020)

[20]

Matsuda "Yielding criteria of double network hydrogels" Macromolecules (2016) 10.1021/acs.macromol.5b02592

[21]

Mi "Combining effect of soybean protein isolate and transglutaminase on the gel properties of Zhikong scallop (Chlamys Farreri) adductor muscle" LWT-Food Science & Technology (2021)

[22]

Nonoyama "Tough double network hydrogel and its biomedical applications" (2021)

[23]

Shi "Effects of vegetable oils on gel properties of surimi gels" LWT-Food Science & Technology (2014) 10.1016/j.lwt.2014.02.003

[24]

Sun "Formation and structural properties of acid-induced casein-agar double networks: Role of gelation sequence" Food Hydrocolloids (2018) 10.1016/j.foodhyd.2018.07.030

[25]

Tao "Textural characteristics of mixed gels improved by structural recombination and the formation of hydrogen bonds between curdlan and carrageenan" Food Hydrocolloids (2022) 10.1016/j.foodhyd.2022.107678

[26]

Ullah "Influence of okara dietary fiber with varying particle sizes on gelling properties, water state and microstructure of tofu gel" Food Hydrocolloids (2019) 10.1016/j.foodhyd.2018.11.006

[27]

Wang "Insights into the mechanism on the high-temperature activity of transglutaminase from Bacillus clausii and its crosslinked mode at protein level" Biochemical Engineering Journal (2022) 10.1016/j.bej.2022.108544

[28]

Wang "Fabrication of a double-network high internal phase emulsion gel stabilized by bacterial cellulose nanofibrils: Enhancement of heat stability and 3D printing" Food Hydrocolloids (2023) 10.1016/j.foodhyd.2023.108872

[29]

Weiss "Use of molecular interactions and mesoscopic scale transitions to modulate protein-polysaccharide structures" Advances in Colloid and Interface Science (2019) 10.1016/j.cis.2019.07.008

[30]

Wu "Complexation between whey protein and octenyl succinic anhydride (OSA)-modified starch: Formation and characteristics of soluble complexes" Food Research International (2020) 10.1016/j.foodres.2020.109350

[31]

Wu "Structural characterization and properties of konjac glucomannan/curdlan blend films" Carbohydrate Polymers (2012) 10.1016/j.carbpol.2012.03.034

[32]

Wu "The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel" Food Chemistry (2015) 10.1016/j.foodchem.2015.01.125

[33]

Xiong "Gel performance of surimi induced by various thermal technologies: A review" Critical Reviews in Food Science and Nutrition (2022)

[34]

Xu "Bioinspired double network hydrogels: From covalent double network hydrogels via hybrid double network hydrogels to physical double network hydrogels" Materials Horizons (2021) 10.1039/d0mh01514h

[35]

Xu "Enhancing gel performance of surimi gels via emulsion co-stabilized with soy protein isolate and ?-carrageenan" Food Hydrocolloids (2023) 10.1016/j.foodhyd.2022.108217

[36]

Yuan (2021)

[37]

Zhang "Properties, chemistry, and applications of the bioactive polysaccharide curdlan" Biomacromolecules (2014) 10.1021/bm500038g

[38]

Zhang "Study on response of mechanical properties of silver carp surimi gel to heat treatment" Modern Food Science and Technology (2017)

[39]

Zhang "Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase" Meat Science (2013) 10.1016/j.meatsci.2012.11.013

[40]

Zhang "Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products" Food Chemistry (2020) 10.1016/j.foodchem.2020.126343

[41]

Zhang "Effects of high intensity ultrasound modification on physicochemical property and water in myofibrillar protein gel" Ultrasonics Sonochemistry (2017) 10.1016/j.ultsonch.2016.08.008

[42]

Zhang "Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi - ScienceDirect" Food Hydrocolloids (2019) 10.1016/j.foodhyd.2018.10.010

[43]

Zhao "Fortification of surimi gels by tuning the synergetic effect of multiple enzyme-related factors" Food Hydrocolloids (2023) 10.1016/j.foodhyd.2023.108895

[44]

Zhao "Enhancement of surimi gel properties through the synergetic effect of fucoidan and oligochitosan" Food Hydrocolloids (2023) 10.1016/j.foodhyd.2023.108626

Metrics

70

Citations

44

References

Details

Published: Jul 01, 2024
Vol/Issue: 152
Pages: 109900
License: View

Authors

Division of Physics and Applied Physics, School of Physical and Mathematical Sciences, Nanyang Technological University, Singapore 637371, Singapore

College of Food Science and Technology Zhejiang University of Technology Hangzhou China

Q

Qing Yang

University of North Texas

Department of Chemical and Petroleum Engineering, University of Calgary, 2500 University Dr NW, Calgary, Alberta, T2N 1N4, Canada

Funding

National Natural Science Foundation of China Award: 32001768

China Postdoctoral Science Foundation Award: 2022M712340

Natural Science Foundation of Zhejiang Province Award: LQ21C200006

Cite This Article

Shichen Zhu, Yingying Wang, Yicheng Ding, et al. (2024). Improved texture properties and toughening mechanisms of surimi gels by double network strategies. Food Hydrocolloids, 152, 109900. https://doi.org/10.1016/j.foodhyd.2024.109900

Improved texture properties and toughening mechanisms of surimi gels by double network strategies

You May Also Like