Independent and combined effects of ultrasound and transglutaminase on the gel properties and in vitro digestion characteristics of bay scallop (Argopecten irradians) adductormuscle
The effects of transglutaminase (TGase) addition (0.4–1.2 g/100g), ultrasound (120–720 W, 20 min), and their combination on the gel properties and in vitro digestion characteristics of bay scallop adductor muscle were studied. The gel strength of the gel sample with TGase content of 0.8 g/100g (TG-0...
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| Language: | English |
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Elsevier
2022-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927122001101 |
| _version_ | 1811202223313518592 |
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| author | Jiaqi Feng Jie Wang Tong Zhang Yaqiong Liu Ran Suo Qianyun Ma |
| author_facet | Jiaqi Feng Jie Wang Tong Zhang Yaqiong Liu Ran Suo Qianyun Ma |
| author_sort | Jiaqi Feng |
| collection | DOAJ |
| description | The effects of transglutaminase (TGase) addition (0.4–1.2 g/100g), ultrasound (120–720 W, 20 min), and their combination on the gel properties and in vitro digestion characteristics of bay scallop adductor muscle were studied. The gel strength of the gel sample with TGase content of 0.8 g/100g (TG-0.8) was 58.2% higher than that of the control sample (CON). The gel sample treated with ultrasound at 480 W (UT-480) had the highest gel strength. The strength of the gel prepared by combination of 0.8 g/100g TGase and 360 W ultrasound (UT-TG) was 82.3% higher than that of CON. The whiteness and water holding capacity of the gel increased regardless of the addition of TGase or ultrasound treatment. SDS-PAGE patterns showed that the myosin heavy chain of the treated samples became thinner, and the changes of actin and tropomyosin were not significant. The scanning electron microscopy results of gel samples prepared by ultrasound combined with TGase showed a denser structure, which was related to the lowest total sulfhydryl content and TCA-soluble peptide content. The results of dynamic rheology show that the UT-TG sample had the highest G′ value, followed by TG-0.8. The in vitro digestion characteristics of the selected gel samples were also discussed. The degree of protein hydrolysis and the content of free amino acids in TG-0.8 samples were the lowest, which improved after ultrasound treatment. Overall, the combination of appropriate ultrasound treatment and TGase addition provides an effective means for improving gel properties and digestibility of scallop surimi product. |
| first_indexed | 2024-04-12T02:35:16Z |
| format | Article |
| id | doaj.art-2e5fe519eac24268a1d8d67c8e3ab224 |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-04-12T02:35:16Z |
| publishDate | 2022-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-2e5fe519eac24268a1d8d67c8e3ab2242022-12-22T03:51:34ZengElsevierCurrent Research in Food Science2665-92712022-01-01511851194Independent and combined effects of ultrasound and transglutaminase on the gel properties and in vitro digestion characteristics of bay scallop (Argopecten irradians) adductormuscleJiaqi Feng0Jie Wang1Tong Zhang2Yaqiong Liu3Ran Suo4Qianyun Ma5College of Food Science and Technology, Hebei Agricultural University, Baoding, 071000, Hebei, ChinaCollege of Food Science and Technology, Hebei Agricultural University, Baoding, 071000, Hebei, ChinaCollege of Food Science and Technology, Hebei Agricultural University, Baoding, 071000, Hebei, ChinaCorresponding author.; College of Food Science and Technology, Hebei Agricultural University, Baoding, 071000, Hebei, ChinaCollege of Food Science and Technology, Hebei Agricultural University, Baoding, 071000, Hebei, ChinaCollege of Food Science and Technology, Hebei Agricultural University, Baoding, 071000, Hebei, ChinaThe effects of transglutaminase (TGase) addition (0.4–1.2 g/100g), ultrasound (120–720 W, 20 min), and their combination on the gel properties and in vitro digestion characteristics of bay scallop adductor muscle were studied. The gel strength of the gel sample with TGase content of 0.8 g/100g (TG-0.8) was 58.2% higher than that of the control sample (CON). The gel sample treated with ultrasound at 480 W (UT-480) had the highest gel strength. The strength of the gel prepared by combination of 0.8 g/100g TGase and 360 W ultrasound (UT-TG) was 82.3% higher than that of CON. The whiteness and water holding capacity of the gel increased regardless of the addition of TGase or ultrasound treatment. SDS-PAGE patterns showed that the myosin heavy chain of the treated samples became thinner, and the changes of actin and tropomyosin were not significant. The scanning electron microscopy results of gel samples prepared by ultrasound combined with TGase showed a denser structure, which was related to the lowest total sulfhydryl content and TCA-soluble peptide content. The results of dynamic rheology show that the UT-TG sample had the highest G′ value, followed by TG-0.8. The in vitro digestion characteristics of the selected gel samples were also discussed. The degree of protein hydrolysis and the content of free amino acids in TG-0.8 samples were the lowest, which improved after ultrasound treatment. Overall, the combination of appropriate ultrasound treatment and TGase addition provides an effective means for improving gel properties and digestibility of scallop surimi product.http://www.sciencedirect.com/science/article/pii/S2665927122001101Bay scallopUltrasound treatmentTransglutaminaseGel propertiesIn vitro digestion |
| spellingShingle | Jiaqi Feng Jie Wang Tong Zhang Yaqiong Liu Ran Suo Qianyun Ma Independent and combined effects of ultrasound and transglutaminase on the gel properties and in vitro digestion characteristics of bay scallop (Argopecten irradians) adductormuscle Current Research in Food Science Bay scallop Ultrasound treatment Transglutaminase Gel properties In vitro digestion |
| title | Independent and combined effects of ultrasound and transglutaminase on the gel properties and in vitro digestion characteristics of bay scallop (Argopecten irradians) adductormuscle |
| title_full | Independent and combined effects of ultrasound and transglutaminase on the gel properties and in vitro digestion characteristics of bay scallop (Argopecten irradians) adductormuscle |
| title_fullStr | Independent and combined effects of ultrasound and transglutaminase on the gel properties and in vitro digestion characteristics of bay scallop (Argopecten irradians) adductormuscle |
| title_full_unstemmed | Independent and combined effects of ultrasound and transglutaminase on the gel properties and in vitro digestion characteristics of bay scallop (Argopecten irradians) adductormuscle |
| title_short | Independent and combined effects of ultrasound and transglutaminase on the gel properties and in vitro digestion characteristics of bay scallop (Argopecten irradians) adductormuscle |
| title_sort | independent and combined effects of ultrasound and transglutaminase on the gel properties and in vitro digestion characteristics of bay scallop argopecten irradians adductormuscle |
| topic | Bay scallop Ultrasound treatment Transglutaminase Gel properties In vitro digestion |
| url | http://www.sciencedirect.com/science/article/pii/S2665927122001101 |
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