Work

Mechanism of improving water-holding capacity of Nemipterus virgatus myosin gel by soy protein isolate-stabilized Pickering emulsion

Year: 2025

Type: article

Abstract: The water-holding capacity of surimi gel is the main factor affecting the quality and economic value of surimi-based products. We here investigated the effects of varying concentrations (0%–10%) of soy protein isolate-stabilized Pickering emulsion (SPE) on gel properties, water-holding capacity, microstructure, and protein–water interactions of myosin gel. Adding SPE (2.5%–7.5%) enhanced the formation of hydrogen bonds, hydrophobic interactions, and disulfide bonds, thus augmenting gel strength and immobile water content. Based on capillary theory, crosslinking between SPE and myosin promotes the formation of a denser, more hydrophilic gel network, thereby improving capillary pressure to retain water. Isotopic H/D exchange unveiled that SPE modified the gel's microenvironment, thereby enhancing interactions between the gel and water. SPE boosts water-holding capacity by improving the gel network structure to elevate capillary capacity and altering the myosin structure to enhance its interaction with water. • SPE enhanced the gel strength and water-holding capacity of myosin gels. • SPE facilitated the development of an ordered gel network. • SPE strengthened intermolecular interactions in myosin gels. • SPE promoted the interaction between myosin molecules and water.

Source: LWT

DOI: 10.1016/j.lwt.2025.117512

Authors: Shouyu Feng, Yanwei Liu, Jianrong Li, Bin Zhang, Cikun Liu, Xuepeng Li

Institutions: Bohai University, Zhejiang Ocean University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $3,240

Funder: National Natural Science Foundation of China