Effect of Partial Substitutes of NaCl on the Cold-Set Gelation of Grass Carp Myofibrillar Protein Mediated by Microbial Transglutaminase

• Published in: Food and bioprocess technology Vol. 11; no. 10; pp. 1876 - 1886
• Main Authors: Cai, Luyun, Feng, Jianhui, Cao, Ailing, Tian, Hongyu, Wang, Jing, Liu, Yongguo, Gong, Lingxiao, Li, Jianrong
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.10.2018; Springer Nature B.V
• Subjects: Agriculture; Biotechnology; Calcium chloride; Carp; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Coils; Cold; Food Science; Gelation; Gels; Magnesium chloride; Microorganisms; Original Paper; Physiochemistry; Potassium chloride; Properties (attributes); Proteins; Raman spectra; Raman spectroscopy; Random coil; Rheological properties; Sodium chloride; Sodium salts; Substitutes; Myofibrillar protein; Cold-set gelation; Neutral salt; Microbial transglutaminase
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-018-2149-7

The objectives of this study were to investigate the changes and the relationship between structure and physiochemical properties of low sodium salt substitutes (NaCl partially replaced by KCl, CaCl 2 , and MgCl 2 ) on grass carp myofibrillar protein gels mediated by microbial transglutaminase during cold-set gels and to provide more information about the gel characteristics. The gel strength, water holding capacity, whiteness, rheological characteristics, differential scanning calorimeter (DSC), and Raman spectra of cold-set gels were determined. The Raman spectra data were fitted to four secondary structures (α-helix, β-sheet, β-turn, and random coil). The gel properties of cold-set gels varied both with the low sodium salt types and incubation time. Myofibrillar protein (MP) gels added with NaCl and KCl had significantly higher water holding capacity than the MgCl 2 , CaCl 2 , and control groups. Additionally, the results showed that the gel strength and G’ value increased with the incubating time. No significant difference was detected in whiteness between the NaCl group and partial substituted groups. Cold-set gels added with the same molar amount of NaCl and KCl had fairly similar gel properties. There is a strong correlation between structural properties and gel properties of MP gels determined by DSC during the cold-set gelation process.