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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

marine surimilysinetransglutaminasegel propertiessynergetic effect

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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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