Understanding the role of CaCl2 in salt substitute for low-salt and high-quality surimi products
Salt substitute has been widely used to prepare low-salt foods due to potential health benefits, though the role of CaCl2 in salt substitute and its unique impacts on food quality have been rarely investigated. In this study, comprehensive research has been conducted to elucidate the effects of repl...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S266592712400203X |
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| author | Xinyan Tong Yijin Liu Ganping Wei Nasra Seif Juma Fang Tian Dieynabou Diao Meiling Chen Bin Zheng Yadong Zhao |
| author_facet | Xinyan Tong Yijin Liu Ganping Wei Nasra Seif Juma Fang Tian Dieynabou Diao Meiling Chen Bin Zheng Yadong Zhao |
| author_sort | Xinyan Tong |
| collection | DOAJ |
| description | Salt substitute has been widely used to prepare low-salt foods due to potential health benefits, though the role of CaCl2 in salt substitute and its unique impacts on food quality have been rarely investigated. In this study, comprehensive research has been conducted to elucidate the effects of replacing NaCl with varying concentrations of CaCl2 on the surimi gel characteristics. The introduction of CaCl2 interacted with surimi proteins differently from NaCl, thus leading to difference in protein aggregation behaviors and surimi gel properties. It has been found that a proper proportion of CaCl2 for NaCl substitution could create salt bridges between surimi proteins more effectively, resulting in an ordered, smooth and dense gel network with an increased water holding capacity (WHC) and improved gel strength. Furthermore, TGase activated by Ca2+ boosted the formation of ε-(γ-glutamyl) lysine bonds, which cross-linked surimi proteins to form a firm gel with a better three-dimensional structure. However, replacing NaCl with excessive amount of CaCl2 as divalent salts induced more serious protein aggregation, leading to water loss and gel properties deterioration. More specially, replacing NaCl with CaCl2 at 50% showed the best performance, as evidenced by the most abundant disulfide bonds and hydrophobic interactions, highest hardness and chewiness, and greatest storage modulus. This study provided new insights on developing high-quality surimi gels with significantly reduced salt concentration and improved gel characteristics. |
| format | Article |
| id | doaj-art-cce3861dafad437f8bc03de29a1cdc4d |
| institution | Kabale University |
| issn | 2665-9271 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj-art-cce3861dafad437f8bc03de29a1cdc4d2024-12-13T11:03:21ZengElsevierCurrent Research in Food Science2665-92712024-01-019100877Understanding the role of CaCl2 in salt substitute for low-salt and high-quality surimi productsXinyan Tong0Yijin Liu1Ganping Wei2Nasra Seif Juma3Fang Tian4Dieynabou Diao5Meiling Chen6Bin Zheng7Yadong Zhao8School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, ChinaSchool of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, ChinaSchool of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, ChinaSchool of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, ChinaSchool of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China; Corresponding author.School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, ChinaSchool of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, ChinaSchool of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, ChinaSchool of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China; School of Engineering Sciences in Chemistry, Biotechnology and Health, KTH Royal Institute of Technology, Stockholm, 10044, Sweden; Corresponding author. School of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, 316022, China.Salt substitute has been widely used to prepare low-salt foods due to potential health benefits, though the role of CaCl2 in salt substitute and its unique impacts on food quality have been rarely investigated. In this study, comprehensive research has been conducted to elucidate the effects of replacing NaCl with varying concentrations of CaCl2 on the surimi gel characteristics. The introduction of CaCl2 interacted with surimi proteins differently from NaCl, thus leading to difference in protein aggregation behaviors and surimi gel properties. It has been found that a proper proportion of CaCl2 for NaCl substitution could create salt bridges between surimi proteins more effectively, resulting in an ordered, smooth and dense gel network with an increased water holding capacity (WHC) and improved gel strength. Furthermore, TGase activated by Ca2+ boosted the formation of ε-(γ-glutamyl) lysine bonds, which cross-linked surimi proteins to form a firm gel with a better three-dimensional structure. However, replacing NaCl with excessive amount of CaCl2 as divalent salts induced more serious protein aggregation, leading to water loss and gel properties deterioration. More specially, replacing NaCl with CaCl2 at 50% showed the best performance, as evidenced by the most abundant disulfide bonds and hydrophobic interactions, highest hardness and chewiness, and greatest storage modulus. This study provided new insights on developing high-quality surimi gels with significantly reduced salt concentration and improved gel characteristics.http://www.sciencedirect.com/science/article/pii/S266592712400203XSurimi gelSalt replacementNaClCaCl2Gel properties |
| spellingShingle | Xinyan Tong Yijin Liu Ganping Wei Nasra Seif Juma Fang Tian Dieynabou Diao Meiling Chen Bin Zheng Yadong Zhao Understanding the role of CaCl2 in salt substitute for low-salt and high-quality surimi products Current Research in Food Science Surimi gel Salt replacement NaCl CaCl2 Gel properties |
| title | Understanding the role of CaCl2 in salt substitute for low-salt and high-quality surimi products |
| title_full | Understanding the role of CaCl2 in salt substitute for low-salt and high-quality surimi products |
| title_fullStr | Understanding the role of CaCl2 in salt substitute for low-salt and high-quality surimi products |
| title_full_unstemmed | Understanding the role of CaCl2 in salt substitute for low-salt and high-quality surimi products |
| title_short | Understanding the role of CaCl2 in salt substitute for low-salt and high-quality surimi products |
| title_sort | understanding the role of cacl2 in salt substitute for low salt and high quality surimi products |
| topic | Surimi gel Salt replacement NaCl CaCl2 Gel properties |
| url | http://www.sciencedirect.com/science/article/pii/S266592712400203X |
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