Cryoprotective effect of soybean oil on surimi gels and the mechanism based on molecular dynamics simulation

The effect of soybean oil (SO) on freeze‐thaw (F‐T)‐treated surimi was investigated and its related mechanism was revealed by molecular dynamics (MD) simulations. The results displayed that SO has a disrupting effect on the structure of fresh samples. However, in the F‐T‐treated samples, surimi gels...

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Bibliographic Details
Published in:Journal of texture studies 2024-02, Vol.55 (1), p.n/a
Main Authors: Shen, Zhiwen, Gao, Huaqian, Peng, Wanqi, Wang, Faxiang, Liu, Yongle, Wu, Jinhong, Wang, Shaoyun, Li, Xianghong
Format: Article
Language:English
Subjects:
microstructure
molecular dynamics simulation
soybean oil
surimi gel
water distribution
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Summary:The effect of soybean oil (SO) on freeze‐thaw (F‐T)‐treated surimi was investigated and its related mechanism was revealed by molecular dynamics (MD) simulations. The results displayed that SO has a disrupting effect on the structure of fresh samples. However, in the F‐T‐treated samples, surimi gels supplemented with SO had a more uniform microstructure. Simultaneously, when SO was added from 0% to 7% in the F‐T‐treated samples, the gel strength increased from 46.66to51.86N·mm (p 
ISSN:0022-4901
1745-4603
DOI:10.1111/jtxs.12812