Effects of konjac glucomannan on heat-induced changes of physicochemical and structural properties of surimi gels

Food Research International

Volumn 83, Issue , 2016, Pages 152-161

  Zhang, Tao ^a   Li, Zhaojie ^a   Wang, Yuming ^a   Xue, Yong ^a   Xue, Changhu ^a  

^a OCEAN UNIVERSITY OF CHINA   (China)

Author keywords

Deacetylated; High temperature; Konjac glucomannan; Physicochemical and structural properties; Surimi gels

Indexed keywords

COVALENT BONDS; GELS; HYDROGEN BONDS; HYDROPHOBICITY; LASER OPTICS; STRUCTURAL PROPERTIES; X RAY DIFFRACTION;

CONFOCAL LASER SCANNING MICROSCOPY; DEACETYLATED; HIGH TEMPERATURE; HYDROPHOBIC INTERACTIONS; KONJAC GLUCOMANNAN; SECONDARY PROTEIN STRUCTURE; SURIMI GELS; UNIFORM DISTRIBUTION;

PROTEINS;

EID: 84960471079     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.03.007     Document Type: Article

References (69)

1. Alix A.J.P., Pedanou G., Berjot M. Fast determination of the quantitative secondary structure of proteins by using some parameters of the Raman amide I band. Journal of Molecular Structure 1988, 174:159-164.
2. Alting A. Cold gelation of globular proteins 2003, Wageningen University, The Netherlands.
3. Badii F., Howell N.K. Fish gelatin: Structure, gelling properties and interaction with egg albumen proteins. Food Hydrocolloids 2006, 20(5):630-640.
4. Barrera A.M., Ramirez J.A., González-Cabriales J.J., Vázquez M. Effect of pectins on the gelling properties of surimi from silver carp. Food Hydrocolloids 2002, 16(5):441-447.
5. 2 relaxation in muscle myowater. Journal of Agricultural and Food Chemistry 2001, 49(6):3092-3100.
6. Blanco-Pascual N., Fernández-Martín F., Montero M.P. Effect of different protein extracts from Dosidicus gigas muscle co-products on edible films development. Food Hydrocolloids 2013, 33(1):118-131.
7. Bouraoui M., Nakai S., Li-Chan E. In situ investigation of protein structure in Pacific whiting surimi and gels using Raman spectroscopy. Food Research International 1997, 30(1):65-72.
8. Brindley G. Order-disorder in clay mineral structures. Crystal structures of clay minerals and their X-ray identification 1980, Vol. 5:125-196.
9. Çakir E., Foegeding E.A. Combining protein micro-phase separation and protein-polysaccharide segregative phase separation to produce gel structures. Food Hydrocolloids 2011, 25(6):1538-1546.
10. Chandrasekaran R. X-ray diffraction of food polysaccharides. Advances in food and nutrition research 1998, Vol. 42:131-210. Academic Press. L.T. Steve (Ed.).
11. Chen J., Li J., Li B. Identification of molecular driving forces involved in the gelation of konjac glucomannan: effect of degree of deacetylation on hydrophobic association. Carbohydrate Polymers 2011, 86(2):865-871.
12. Chin K.B., Go M.Y., Xiong Y.L. Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation. Meat Science 2009, 81(3):565-572.
13. Chin K.B., Keeton J.T., Miller R.K., Longnecker M.T., Lamkey J.W. Evaluation of konjac blends and soy protein isolate as fat replacements in low-fat Bologna. Journal of Food Science 2000, 65(5):756-763.
14. Dave V., Sheth M., McCarthy S.P., Ratto J.A., Kaplan D.L. Liquid crystalline, rheological and thermal properties of konjac glucomannan. Polymer 1998, 39(5):1139-1148.
15. Doublier J.L., Garnier C., Renard D., Sanchez C. Protein-polysaccharide interactions. Current Opinion in Colloid & Interface Science 2000, 5(3):202-214.
16. Du X., Li J., Chen J., Li B. Effect of degree of deacetylation on physicochemical and gelation properties of konjac glucomannan. Food Research International 2012, 46(1):270-278.
17. Gómez-Estaca J., Montero P., Gómez-Guillén M.C. Shrimp (Litopenaeus vannamei) muscle proteins as source to develop edible films. Food Hydrocolloids 2014, 41:86-94.
18. Gómez-Guillén C., Borderías A.J., Montera P. Thermal gelation properties of two different composition sardine (Sardina pilchardus) muscles with addition of non-muscle proteins and hydrocolloids. Food Chemistry 1997, 58(1):81-87.
19. Gómez-Guillén M.C., Borderías A.J., Montero P. Chemical interactions of nonmuscle proteins in the network of sardine (Sardina pilchardus) muscle gels. LWT - Food Science and Technology 1997, 30(6):602-608.
20. Gudjónsdóttir M., Arason S., Rustad T. The effects of pre-salting methods on water distribution and protein denaturation of dry salted and rehydrated cod-A low-field NMR study. Journal of Food Engineering 2011, 104(1):23-29.
21. Herrero A.M. Raman spectroscopy a promising technique for quality assessment of meat and fish: A review. Food Chemistry 2008, 107(4):1642-1651.
22. Howell N., Li-Chan E. Elucidation of interactions of lysozyme with whey proteins by Raman spectroscopy. International Journal of Food Science and Technology 1996, 31(5):439-451.
23. Howell N.K., Arteaga G., Nakai S., Li-Chan E.C. Raman spectral analysis in the CH stretching region of proteins and amino acids for investigation of hydrophobic interactions. Journal of Agricultural and Food Chemistry 1999, 47(3):924-933.
24. Ikeda S., Li-Chan E.C. Raman spectroscopy of heat-induced fine-stranded and particulate β-lactoglobulin gels. Food Hydrocolloids 2004, 18(3):489-498.
25. Kao W.T., Lin K.W. Quality of reduced-fat frankfurter modified by konjac-starch mixed gels. Journal of Food Science 2006, 71(4):S326-S332.
26. Kato K., Matsuda K. Studies on the chemical structure of konjac mannan. Agricultural and Biological Chemistry 1969, 33(10):1446-1453.
27. Kauzmann W. Some factors in the interpretation of protein denaturation. Advances in protein chemistry 1959, Vol. 14:1-64. Academic Press, New York.
28. Ker Y.C., Toledo R.T. Influence of shear treatments on consistency and gelling properties of whey protein isolate suspensions. Journal of Food Science 1992, 57(1):82-85.
29. Khoury Z. Application of dynamic oscillatory rheology and Fourier transform infrared spectroscopy in the study of the mechanism of myosin gelation 2004, McGill University, Canada.
30. Krimm S., Bandekar J. Vibrational spectroscopy and conformation of peptides, polypeptides, and proteins. Advances in Protein Chemistry 1986, 38:181-364.
31. Kristinsson H.G., Rasco B.A. Fish protein hydrolysates: Production, biochemical, and functional properties. Critical Reviews in Food Science and Nutrition 2000, 40(1):43-81.
32. Laemmli U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 1970, 227(5259):680-685.
33. Lapange S. Physicochemical aspects of protein denaturation 1978, 331. Wiley, New York.
34. Larsson K., Rand R.P. Detection of changes in the environment of hydrocarbon chains by Raman spectroscopy and its application to lipid-protein systems. Biochimica et Biophysica Acta - Lipids and Lipid Metabolism 1973, 326(2):245-255.
35. Lee C.M., Wu M.C., Okada M. Ingredient and formulation technology for surimi-based products. Surimi Technology 1992, 53:273-302.
36. Lefevre F., Fauconneau B., Ouali A., Culioli J. Thermal gelation of brown trout myofibrils from white and red muscles: Effect of pH and ionic strength. Journal of the Science of Food and Agriculture 2002, 82(4):452-463.
37. Leloup V.M., Colonna P., Ring S.G. Diffusion of a globular protein in amylose and amylopectin gels. Food Hydrocolloids 1987, 1(5):465-469.
38. Li J., Ye T., Wu X., Chen J., Wang S., Lin L., Li B. Preparation and characterization of heterogeneous deacetylated konjac glucomannan. Food Hydrocolloids 2014, 40:9-15.
39. Li-Chan E.C.Y. The applications of Raman spectroscopy in food science. Trends in Food Science & Technology 1996, 7(11):361-370.
40. Li-Chan E., Nakai S. Raman spectroscopic study of thermally and/or dithiothreitol induced gelation of lysozyme. Journal of Agricultural and Food Chemistry 1991, 39(7):1238-1245.
41. Li-Chan E., Nakai S., Hirotsuka M. Raman spectroscopy as a probe of protein structure in food systems. Protein structure-function relationships in foods 1994, 163-197. Springer, US.
42. Liu R., Zhao S.M., Xie B.J., Xiong S.B. Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties. Food Hydrocolloids 2011, 25(5):898-906.
43. Liu J., Zhu K., Ye T., Wan S., Wang Y., Wang D., Wang C. Influence of konjac glucomannan on gelling properties and water state in egg white protein gel. Food Research International 2013, 51(2):437-443.
44. Lorentzen G., Ytterstad E., Olsen R.L., Skjerdal T. Thermal inactivation and growth potential of Listeria innocua in rehydrated salt-cured cod prepared for ready-to-eat products. Food Control 2010, 21(8):1121-1126.
45. Lowry O.H., Rosebrough N.J., Farr A.L., Randall R.J. Protein measurement with the Folin phenol reagent. The Journal of Biological Chemistry 1951, 193(1):265-275.
46. Maekaji K. The mechanism of gelation of konjac mannan. Agricultural and Biological Chemistry 1974, 38:315-321.
47. Mangolim C.S., Moriwaki C., Nogueira A.C., Sato F., Baesso M.L., Neto A.M., Matioli G. Curcumin-β-cyclodextrin inclusion complex: Stability, solubility, characterisation by FT-IR, FT-Raman, X-ray diffraction and photoacoustic spectroscopy, and food application. Food Chemistry 2014, 153:361-370.
48. Ngarize S., Herman H., Adams A., Howell N. Comparison of changes in the secondary structure of unheated, heated, and high-pressure-treated β-lactoglobulin and ovalbumin proteins using Fourier transform Raman spectroscopy and self-deconvolution. Journal of Agricultural and Food Chemistry 2004, 52(21):6470-6477.
49. Niu F., Su Y., Liu Y., Wang G., Zhang Y., Yang Y. Ovalbumin-gum Arabic interactions: Effect of pH, temperature, salt, biopolymers ratio and total concentration. Colloids and Surfaces B: Biointerfaces 2014, 113:477-482.
50. Nonaka M., Li-Chan E., Nakai S. Raman spectroscopic study of thermally induced gelation of whey proteins. Journal of Agricultural and Food Chemistry 1993, 41(8):1176-1181.
51. Ogawa M., Ehara T., Tamiya T., Tsuchiya T. Thermal stability of fish myosin. Comparative Biochemistry and Physiology Part B: Comparative Biochemistry 1993, 106(3):517-521.
52. Park J.W. Ingredient technology and formulation development. Surimi and surimi seafood 2000, 343-391. Marcel Dekker, New York, NY. J.W. Park (Ed.).
53. Ramiarez J.A., Martian-Polo M.O., Bandman E. Fish myosin aggregation as affected by freezing and initial physical state. Journal of Food Science 2000, 65(4):556-560.
54. Ramírez J.A., Barrera M., Morales O.G., Vázquez M. Effect of xanthan and locust bean gums on the gelling properties of myofibrillar protein. Food Hydrocolloids 2002, 16(1):11-16.
55. Ramírez J.A., Uresti R.M., Velazquez G., Vázquez M. Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review. Food Hydrocolloids 2011, 25(8):1842-1852.
56. Regenstein J.M. Protein-water interactions in muscle foods. Reciprocal meat conference proceedings 1984, Vol. 37:44-51.
57. Tolstoguzov V.B., Damodaran S., Paraf A. Food proteins and their applications. Protein-polysaccharide interactions 1997, 171-198.
58. Totosaus A., Montejano J.G., Salazar J.A., Guerrero I. A review of physical and chemical protein-gel induction. International Journal of Food Science and Technology 2002, 37(6):589-601.
59. Tsuchiya Y., Tsuchiya T., Matsumoto J.J. The nature of the cross-bridges constituting aggregates of frozen stored carp myosin and actomyosin. Advances in fish science and technology, Jubilee Conference of the Torry Research Station 1980, 434-438. Torry Research Station, Aberdeen, U.K. J.J. Connell (Ed.).
60. Wall J.S., Huebner F.R. Adhesion and cohesion. Protein functionality in foods. ACS symposium series 147 1981, 111-130. American Chemical Society, Washington, DC, (Chapter 6). J.P. Cherry (Ed.).
61. Wang C.H., Damodaran S. Thermal gelation of globular proteins: Influence of protein conformation on gel strength. Journal of Agricultural and Food Chemistry 1991, 39(3):433-438.
62. Westphalen A.D., Briggs J.L., Lonergan S.M. Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation. Meat Science 2006, 72(4):697-703.
63. Xiong G., Cheng W., Ye L., Du X., Zhou M., Lin R., et al. Effects of konjac glucomannan on physicochemical properties of myofibrillar protein and surimi gels from grass carp (Ctenopharyngodon idella). Food Chemistry 2009, 116(2):413-418.
64. Xu X.L., Han M.Y., Fei Y., Zhou G.H. Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic. Meat Science 2011, 87(3):159-164.
65. Yada R.Y., Jackman R.L., Smith J.L., Alli I. Protein structure-function relationships in foods. Trends in Food Science and Technology 1995, 6(4):141.
66. Ye R., Harte F. High pressure homogenization to improve the stability of casein-hydroxypropyl cellulose aqueous systems. Food Hydrocolloids 2014, 35:670-677.
67. Zhang T., Xue Y., Li Z., Wang Y., Xue C. Effects of deacetylation of konjac glucomannan on Alaska Pollock surimi gels subjected to high-temperature (120 °C) treatment. Food Hydrocolloids 2015, 43:125-131.
68. Zhang L., Xue Y., Xu J., Li Z., Xue C. Effects of high-temperature treatment (≥100 °C) on Alaska Pollock (Theragra chalcogramma) surimi gels. Journal of Food Engineering 2013, 115(1):115-120.
69. Ziegler G.R., Foegeding E.A., John E.K. The gelation of proteins. Advances in food and nutrition research 1990, Vol. 34:203-298. Academic Press.