Cryoprotective effect and mechanism of γ-polyglutamic acid with different molecular weight on surimi
Year: 2025
Type: article
Abstract: γ-Polyglutamic acid (γ-PGA), from Bacillus subtilis fermentation, has diverse benefits like weight loss, salt reduction, and enhanced calcium absorption. This study investigates γ-PGA (20~2,000 kDa) effects on tilapia surimi freeze-thaw stability. Results show γ-PGA improves protein stability, gel properties, and upregulates key proteins. Mechanistically, γ-PGA inhibits ice crystal growth and enhances surimi protein bonding. Its low-calorie, tasteless nature distinguishes it from conventional antifreezes, highlighting its potential as an eco-friendly antifreeze in the food industry.
Source: Applied Food Research
Authors: Changhui Liu, Chao Zhang, Hui Wang, Chao Tang, Chen Wang, Peng Lei, Yian Gu, Sha Li, Yibin Qiu, Xuefen Zhong, Leiming Qian, Wenjin Wu, Rui Wang, Hong Xu
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,050
OpenAlex ID: W4408224118