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Tapioca Starch Improves the Quality of Virgatus nemipterus Surimi Gel by Enhancing Molecular Interaction in the Gel System
The gel prepared using ( ) surimi alone still has some defects in texture and taste. Complexing with polysaccharides is an efficient strategy to enhance its gel properties. The main objective of this study was to analyze the relationship between the gel quality and molecular interaction of surimi ge...
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| Published in: | Foods 2024-01, Vol.13 (1), p.169 |
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| Main Authors: | , , , , , , |
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| Language: | English |
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| container_start_page | 169 |
| container_title | Foods |
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| creator | Huang, Xiaobing Liu, Qingguan Wang, Pengkai Song, Chunyong Ma, Huanta Hong, Pengzhi Zhou, Chunxia |
| description | The gel prepared using
(
) surimi alone still has some defects in texture and taste. Complexing with polysaccharides is an efficient strategy to enhance its gel properties. The main objective of this study was to analyze the relationship between the gel quality and molecular interaction of
surimi gel after complexing with tapioca starch. The results make clear that the gel strength, hardness, and chewiness of surimi gel were increased by molecular interaction with tapioca starch. At the appropriate addition amount (12%,
/
), the surimi gel had an excellent gel strength (17.48 N), water-holding capacity (WHC) (89.01%), lower cooking loss rate (CLR) (0.95%), and shortened
relaxation time. Microstructure analysis indicated that the addition of tapioca starch facilitated even distribution in the gel network structure, resulting in a significant reduction in cavity diameter, with the minimum diameter reduced to 20.33 μm. In addition, tapioca starch enhanced the hydrogen bonding and hydrophobic interaction in the gel system and promoted the transformation of α-helix to β-sheet (
< 0.05). Correlation analysis showed that the increased physicochemical properties of surimi gel were closely related to the enhanced noncovalent interactions. In conclusion, noncovalent complexation with tapioca starch is an efficient strategy to enhance the quality of surimi gel. |
| doi_str_mv | 10.3390/foods13010169 |
| format | article |
| fullrecord | <record><control><sourceid>proquest_doaj_</sourceid><recordid>TN_cdi_doaj_primary_oai_doaj_org_article_6d470d4a190945fd9b81c1bbac9714d7</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><doaj_id>oai_doaj_org_article_6d470d4a190945fd9b81c1bbac9714d7</doaj_id><sourcerecordid>2913447673</sourcerecordid><originalsourceid>FETCH-LOGICAL-c482t-c44dbbcd8629e054512e36c075a1054b549d24c62a6b77b90ea23fcd50f7c2593</originalsourceid><addsrcrecordid>eNpdks1vFCEYxidGY5vao1dD4sXLVr5mGE7GNP3YpMaYrV7JO8DsspmBFZgm618v061NVw7wAr88eV54quo9wReMSfy5D8EkwjDBpJGvqlPKMF-0pG5fv6hPqvOUtrgMSVjL6NvqhLUUEyLFafXnHnYuaECrDFFv0HLcxfBgE8obi35MMLi8R6FHv1xcQ54S8nZ0u2xjKVdTdKNDN3ZA3R5d-Q147fwafQuD1dMAES19IUFnFzxy_lFzplf7lO34rnrTw5Ds-dN6Vv28vrq_vF3cfb9ZXn69W2je0lxmbrpOm7ah0uKa14Ra1mgsaiBl29VcGsp1Q6HphOgktkBZr02Ne6FpLdlZtTzomgBbtSueIe5VAKceD0JcK4jZ6cGqxnCBDQciseR1b2TXEk26DrQUhBtRtL4ctHZTN1qjrc8RhiPR4xvvNmodHhTBQkhMZjefnhRi-D3ZlNXokrbDAN6GKSlaPolz0QhW0I__odswRV_eaqZoQxpRz5YWB0rHkFK0_bMbgtWcEnWUksJ_eNnCM_0vE-wvXvW5aA</addsrcrecordid><sourcetype>Open Website</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2912616757</pqid></control><display><type>article</type><title>Tapioca Starch Improves the Quality of Virgatus nemipterus Surimi Gel by Enhancing Molecular Interaction in the Gel System</title><source>PubMed Central Free</source><source>Publicly Available Content Database</source><creator>Huang, Xiaobing ; Liu, Qingguan ; Wang, Pengkai ; Song, Chunyong ; Ma, Huanta ; Hong, Pengzhi ; Zhou, Chunxia</creator><creatorcontrib>Huang, Xiaobing ; Liu, Qingguan ; Wang, Pengkai ; Song, Chunyong ; Ma, Huanta ; Hong, Pengzhi ; Zhou, Chunxia</creatorcontrib><description>The gel prepared using
(
) surimi alone still has some defects in texture and taste. Complexing with polysaccharides is an efficient strategy to enhance its gel properties. The main objective of this study was to analyze the relationship between the gel quality and molecular interaction of
surimi gel after complexing with tapioca starch. The results make clear that the gel strength, hardness, and chewiness of surimi gel were increased by molecular interaction with tapioca starch. At the appropriate addition amount (12%,
/
), the surimi gel had an excellent gel strength (17.48 N), water-holding capacity (WHC) (89.01%), lower cooking loss rate (CLR) (0.95%), and shortened
relaxation time. Microstructure analysis indicated that the addition of tapioca starch facilitated even distribution in the gel network structure, resulting in a significant reduction in cavity diameter, with the minimum diameter reduced to 20.33 μm. In addition, tapioca starch enhanced the hydrogen bonding and hydrophobic interaction in the gel system and promoted the transformation of α-helix to β-sheet (
< 0.05). Correlation analysis showed that the increased physicochemical properties of surimi gel were closely related to the enhanced noncovalent interactions. In conclusion, noncovalent complexation with tapioca starch is an efficient strategy to enhance the quality of surimi gel.</description><identifier>ISSN: 2304-8158</identifier><identifier>EISSN: 2304-8158</identifier><identifier>DOI: 10.3390/foods13010169</identifier><identifier>PMID: 38201197</identifier><language>eng</language><publisher>Switzerland: MDPI AG</publisher><subject>Correlation analysis ; Hydrogen bonding ; Hydrophobicity ; microstructure ; molecular interaction ; Molecular interactions ; NMR ; Nuclear magnetic resonance ; Physicochemical properties ; Polysaccharides ; Proteins ; Relaxation time ; Saccharides ; Scanning electron microscopy ; Starch ; Surimi ; surimi gel ; Tapioca ; tapioca starch</subject><ispartof>Foods, 2024-01, Vol.13 (1), p.169</ispartof><rights>2024 by the authors. 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/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>2024 by the authors. 2024</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c482t-c44dbbcd8629e054512e36c075a1054b549d24c62a6b77b90ea23fcd50f7c2593</citedby><cites>FETCH-LOGICAL-c482t-c44dbbcd8629e054512e36c075a1054b549d24c62a6b77b90ea23fcd50f7c2593</cites><orcidid>0000-0001-7454-8384</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/2912616757/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/2912616757?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,25753,27924,27925,37012,37013,44590,53791,53793,75126</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/38201197$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Huang, Xiaobing</creatorcontrib><creatorcontrib>Liu, Qingguan</creatorcontrib><creatorcontrib>Wang, Pengkai</creatorcontrib><creatorcontrib>Song, Chunyong</creatorcontrib><creatorcontrib>Ma, Huanta</creatorcontrib><creatorcontrib>Hong, Pengzhi</creatorcontrib><creatorcontrib>Zhou, Chunxia</creatorcontrib><title>Tapioca Starch Improves the Quality of Virgatus nemipterus Surimi Gel by Enhancing Molecular Interaction in the Gel System</title><title>Foods</title><addtitle>Foods</addtitle><description>The gel prepared using
(
) surimi alone still has some defects in texture and taste. Complexing with polysaccharides is an efficient strategy to enhance its gel properties. The main objective of this study was to analyze the relationship between the gel quality and molecular interaction of
surimi gel after complexing with tapioca starch. The results make clear that the gel strength, hardness, and chewiness of surimi gel were increased by molecular interaction with tapioca starch. At the appropriate addition amount (12%,
/
), the surimi gel had an excellent gel strength (17.48 N), water-holding capacity (WHC) (89.01%), lower cooking loss rate (CLR) (0.95%), and shortened
relaxation time. Microstructure analysis indicated that the addition of tapioca starch facilitated even distribution in the gel network structure, resulting in a significant reduction in cavity diameter, with the minimum diameter reduced to 20.33 μm. In addition, tapioca starch enhanced the hydrogen bonding and hydrophobic interaction in the gel system and promoted the transformation of α-helix to β-sheet (
< 0.05). Correlation analysis showed that the increased physicochemical properties of surimi gel were closely related to the enhanced noncovalent interactions. In conclusion, noncovalent complexation with tapioca starch is an efficient strategy to enhance the quality of surimi gel.</description><subject>Correlation analysis</subject><subject>Hydrogen bonding</subject><subject>Hydrophobicity</subject><subject>microstructure</subject><subject>molecular interaction</subject><subject>Molecular interactions</subject><subject>NMR</subject><subject>Nuclear magnetic resonance</subject><subject>Physicochemical properties</subject><subject>Polysaccharides</subject><subject>Proteins</subject><subject>Relaxation time</subject><subject>Saccharides</subject><subject>Scanning electron microscopy</subject><subject>Starch</subject><subject>Surimi</subject><subject>surimi gel</subject><subject>Tapioca</subject><subject>tapioca starch</subject><issn>2304-8158</issn><issn>2304-8158</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><sourceid>DOA</sourceid><recordid>eNpdks1vFCEYxidGY5vao1dD4sXLVr5mGE7GNP3YpMaYrV7JO8DsspmBFZgm618v061NVw7wAr88eV54quo9wReMSfy5D8EkwjDBpJGvqlPKMF-0pG5fv6hPqvOUtrgMSVjL6NvqhLUUEyLFafXnHnYuaECrDFFv0HLcxfBgE8obi35MMLi8R6FHv1xcQ54S8nZ0u2xjKVdTdKNDN3ZA3R5d-Q147fwafQuD1dMAES19IUFnFzxy_lFzplf7lO34rnrTw5Ds-dN6Vv28vrq_vF3cfb9ZXn69W2je0lxmbrpOm7ah0uKa14Ra1mgsaiBl29VcGsp1Q6HphOgktkBZr02Ne6FpLdlZtTzomgBbtSueIe5VAKceD0JcK4jZ6cGqxnCBDQciseR1b2TXEk26DrQUhBtRtL4ctHZTN1qjrc8RhiPR4xvvNmodHhTBQkhMZjefnhRi-D3ZlNXokrbDAN6GKSlaPolz0QhW0I__odswRV_eaqZoQxpRz5YWB0rHkFK0_bMbgtWcEnWUksJ_eNnCM_0vE-wvXvW5aA</recordid><startdate>20240103</startdate><enddate>20240103</enddate><creator>Huang, Xiaobing</creator><creator>Liu, Qingguan</creator><creator>Wang, Pengkai</creator><creator>Song, Chunyong</creator><creator>Ma, Huanta</creator><creator>Hong, Pengzhi</creator><creator>Zhou, Chunxia</creator><general>MDPI AG</general><general>MDPI</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7QR</scope><scope>7T7</scope><scope>7X2</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>C1K</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>HCIFZ</scope><scope>M0K</scope><scope>P64</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0001-7454-8384</orcidid></search><sort><creationdate>20240103</creationdate><title>Tapioca Starch Improves the Quality of Virgatus nemipterus Surimi Gel by Enhancing Molecular Interaction in the Gel System</title><author>Huang, Xiaobing ; Liu, Qingguan ; Wang, Pengkai ; Song, Chunyong ; Ma, Huanta ; Hong, Pengzhi ; Zhou, Chunxia</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c482t-c44dbbcd8629e054512e36c075a1054b549d24c62a6b77b90ea23fcd50f7c2593</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Correlation analysis</topic><topic>Hydrogen bonding</topic><topic>Hydrophobicity</topic><topic>microstructure</topic><topic>molecular interaction</topic><topic>Molecular interactions</topic><topic>NMR</topic><topic>Nuclear magnetic resonance</topic><topic>Physicochemical properties</topic><topic>Polysaccharides</topic><topic>Proteins</topic><topic>Relaxation time</topic><topic>Saccharides</topic><topic>Scanning electron microscopy</topic><topic>Starch</topic><topic>Surimi</topic><topic>surimi gel</topic><topic>Tapioca</topic><topic>tapioca starch</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Huang, Xiaobing</creatorcontrib><creatorcontrib>Liu, Qingguan</creatorcontrib><creatorcontrib>Wang, Pengkai</creatorcontrib><creatorcontrib>Song, Chunyong</creatorcontrib><creatorcontrib>Ma, Huanta</creatorcontrib><creatorcontrib>Hong, Pengzhi</creatorcontrib><creatorcontrib>Zhou, Chunxia</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Agricultural Science Collection</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>SciTech Premium Collection</collection><collection>Agriculture Science Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>MEDLINE - Academic</collection><collection>PubMed Central (Full Participant titles)</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>Foods</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Huang, Xiaobing</au><au>Liu, Qingguan</au><au>Wang, Pengkai</au><au>Song, Chunyong</au><au>Ma, Huanta</au><au>Hong, Pengzhi</au><au>Zhou, Chunxia</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Tapioca Starch Improves the Quality of Virgatus nemipterus Surimi Gel by Enhancing Molecular Interaction in the Gel System</atitle><jtitle>Foods</jtitle><addtitle>Foods</addtitle><date>2024-01-03</date><risdate>2024</risdate><volume>13</volume><issue>1</issue><spage>169</spage><pages>169-</pages><issn>2304-8158</issn><eissn>2304-8158</eissn><abstract>The gel prepared using
(
) surimi alone still has some defects in texture and taste. Complexing with polysaccharides is an efficient strategy to enhance its gel properties. The main objective of this study was to analyze the relationship between the gel quality and molecular interaction of
surimi gel after complexing with tapioca starch. The results make clear that the gel strength, hardness, and chewiness of surimi gel were increased by molecular interaction with tapioca starch. At the appropriate addition amount (12%,
/
), the surimi gel had an excellent gel strength (17.48 N), water-holding capacity (WHC) (89.01%), lower cooking loss rate (CLR) (0.95%), and shortened
relaxation time. Microstructure analysis indicated that the addition of tapioca starch facilitated even distribution in the gel network structure, resulting in a significant reduction in cavity diameter, with the minimum diameter reduced to 20.33 μm. In addition, tapioca starch enhanced the hydrogen bonding and hydrophobic interaction in the gel system and promoted the transformation of α-helix to β-sheet (
< 0.05). Correlation analysis showed that the increased physicochemical properties of surimi gel were closely related to the enhanced noncovalent interactions. In conclusion, noncovalent complexation with tapioca starch is an efficient strategy to enhance the quality of surimi gel.</abstract><cop>Switzerland</cop><pub>MDPI AG</pub><pmid>38201197</pmid><doi>10.3390/foods13010169</doi><orcidid>https://orcid.org/0000-0001-7454-8384</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Foods, 2024-01, Vol.13 (1), p.169 |
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| source | PubMed Central Free; Publicly Available Content Database |
| subjects | Correlation analysis Hydrogen bonding Hydrophobicity microstructure molecular interaction Molecular interactions NMR Nuclear magnetic resonance Physicochemical properties Polysaccharides Proteins Relaxation time Saccharides Scanning electron microscopy Starch Surimi surimi gel Tapioca tapioca starch |
| title | Tapioca Starch Improves the Quality of Virgatus nemipterus Surimi Gel by Enhancing Molecular Interaction in the Gel System |
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