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Research Article | Open Access

Effect of different concentrations of lysine on the transglutaminase-induced mixed surimi gel properties

Yungang Cao1,2( ), Guangcan Liang1, Zhaorui Li1, Dongxu Du3, Wenqing Ma3, Xinling Dong4, Li Feng1, Huan Zhang1, Zelong Liu2( )
School of Food Science and Engineering, Natural Food Macromolecule Research Center, Shaanxi University of Science and Technology, Xi’an 710021, China
School of Food and Health, Beijing Technology & Business University, Beijing 100048, China
Linyi Jinluo Win Ray Food Co., Ltd., Linyi 276036, China
Shaanxi Testing Institute of Product Quality Supervision, Xi’an 710048, China
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Abstract

The effect of different content of lysine (Lys, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, m/m) on the texture characteristics and water holding capacity (WHC) of transglutaminase (0.4%)-induced mixed surimi gels was explored. The results showed that 0.2% Lys obviously improved the gel strength, textural properties, and WHC of the mixed surimi gels (P < 0.05). However, superfluous Lys (0.4%–0.5%) played a significant negative impact. That’s because 0.2% Lys facilitated the non-covalent interactions and non-disulfide covalent interactions between surimi proteins, promoted the formation of a fine and dense gel microstructure. While high content of Lys induced the formation of excess ε-(γ-Glu)-Lys isopeptide bonds but weakened the non-covalent interactions between surimi proteins, resulting in an irregular and heterogeneous microstructure with large voids. In conclusion, moderate Lys can effectively improve the quality of mixed surimi gels, thereby providing a new and effective strategy to develop phosphorus-free surimi products.

Keywords

synergetic effectgel propertiesmarine surimilysinetransglutaminase

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Food Science of Animal Products
Volume 2 Issue 2,
June 2024
Article number: 9240058
DOI: 10.26599/FSAP.2024.9240058
Cite this article:
Cao Y, Liang G, Li Z, et al. Effect of different concentrations of lysine on the transglutaminase-induced mixed surimi gel properties. Food Science of Animal Products, 2024, 2(2): 9240058. https://doi.org/10.26599/FSAP.2024.9240058

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Received: 29 March 2024
Revised: 23 April 2024
Accepted: 21 May 2024
Published: 28 June 2024
© Beijing Academy of Food Sciences 2024.

Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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