Inulin for surimi gel fortification: Performance and molecular weight-dependent effects

Area of Science:

• Food Science
• Biochemistry
• Material Science

Background:

• Inulin, a prebiotic carbohydrate, is valued for its health benefits and rheological properties.
• Its potential as a sustainable food additive for surimi gel enhancement is explored.
• Understanding molecular weight effects of inulin on surimi gel is crucial.

Purpose of the Study:

• To investigate the impact of natural inulin on surimi gel characteristics.
• To elucidate the role of inulin's molecular weight in modifying surimi gel properties.
• To propose a novel inulin-myosin interaction mechanism.

Main Methods:

• Analysis of inulin's solubility and its effect on protein secondary structures.
• Evaluation of inulin's surface hydroxyl groups' role in protein interactions.
• Comparison of short-chain versus long-chain inulin effects on surimi gel properties.
• Measurement of surimi gel hardness and water-holding capacity (WHC).

Main Results:

• Inulin's solubility aids protein denaturation and aggregation during gelation.
• Abundant -OH groups on inulin enhance chemical forces in surimi proteins.
• Long-chain inulin mitigates proteolysis, boosts hydrophobic interactions, and binds with myosin.
• 12% long-chain inulin addition increased surimi gel hardness from 943 to 1593 and WHC from 72% to 85%.

Conclusions:

• Long-chain inulin effectively reinforces surimi gel networks.
• Inulin improves water-holding capacity by filling spaces and locking water molecules.
• A new inulin-myosin interaction model is proposed for surimi processing.
• This research expands inulin's application scope in the food industry.