Scientia Agricultura Sinica ›› 2025, Vol. 58 ›› Issue (5): 1004-1016.doi: 10.3864/j.issn.0578-1752.2025.05.014

• FOOD SCIENCE AND ENGINEERING • Previous Articles     Next Articles

Formation and Structure of Wheat Bran Polysaccharide-Golden Threadfin Bream Surimi Blended Gel

ZHANG Tao(), WANG Huan, XIE HongKai, CHEN YinJi   

  1. College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety of Jiangsu Province, Nanjing 210023
  • Received:2024-06-25 Accepted:2024-12-24 Online:2025-03-07 Published:2025-03-07
  • Contact: ZHANG Tao

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Abstract:

【Objective】This study aimed to investigate the impact of wheat bran polysaccharide on the physical properties and microstructure of surimi gel, and to elucidate the mechanism by which the concentration of wheat bran polysaccharide affects surimi gel characteristics, so as to provide the theoretical support for enhancing surimi gel quality through the utilization of wheat bran by-products.【Method】Different concentrations of wheat bran polysaccharide were added to threadfin bream (Nemipterus virgatus) surimi to prepare composite gels. The effects of wheat bran polysaccharide on the characteristics and structures of surimi gel were investigated using texture analysis, rheological test, molecular interaction measurement, Fourier transform infrared (FTIR) spectroscopy, and scanning electron microscopy (SEM).【Result】The impact of wheat bran polysaccharide on the macroscopic physical properties and microstructures of surimi gel exhibited a pronounced concentration dependence. As the amount of wheat bran polysaccharide increased, the rheological parameters (G' and G" values), water holding capacity, texture profile analysis (TPA) values, gel strength, and water distributions of the blended system were all initially elevated and then declined, achieving the maximum improvement at the addition level of 1.0%. FTIR revealed that the secondary structure of proteins during the heat-induced gelation of surimi was closely related to the polysaccharide content: with increasing polysaccharide content, the α-helix content gradually decreased, while β-turn and β-sheet content showed an upward trend (P<0.05). However, when the polysaccharide addition exceeded 1.0%, the α-helix content gradually increased again, while β-turn and β-sheet content exhibited downtrends. This may be due to the concentration-dependent effect of polysaccharides on the disulfide bonds and electrostatic interactions, which were the primary intermolecular forces within the protein gel, leading to the changes in its secondary structure. SDS-PAGE electrophoresis showed that when the polysaccharide addition was over 1.0%, the actin (AC) and myosin heavy chain (MHC) bands became significantly lighter, with dark bands accumulating at the top of the stacking gel. SEM observations of the microstructure of surimi gels revealed that as the polysaccharide added, the pore size within the surimi gel network gradually reduced. When the polysaccharide addition reached 1.0%, the surimi gel network structure was the most compact, with the fractal dimension (Df) reaching a maximum value of 2.8657. Further addition of the polysaccharide leaded to phase separation in the gel system, and extensive self-aggregation of polysaccharides disrupted the surimi protein gel network, resulting in a decrease of Df.【Conclusion】Wheat bran polysaccharide with the concentration of 1.0% to the surimi could be used as a filler as well we water retention agent in the three-dimensional network structure of surimi protein, and induce the formation of a more uniform and dense gel matrix, which could effectively improve the gel quality of surimi.

Key words: wheat bran polysaccharide, surimi, gel characteristics, water status, secondary structure, microstructure

Table 1

The main chemical composition of wheat bran polysaccharides"

成分
Component		 总糖
Total sugar (%)		 阿拉伯木聚糖
AX (%)		 结合态阿魏酸
Bound FA (μg∙g-1)		 游离态阿魏酸
Free FA (μg∙g-1)
含量 Content 83.57±2.48 73.35±0.17 952.87±0.10 50.03±0.24

Fig. 1

The effect of wheat bran polysaccharide on the texture of surimi gel Different lowercase letters indicate significant difference (P<0.05). The same as below"

Fig. 2

Effects of wheat bran polysaccharide on gel strength, whiteness, and water holding capacity of surimi gel"

Fig. 3

Effects of wheat bran polysaccharide on storage modulus (G'), loss modulus (G″), and loss factor (Tanδ) of surimi gel"

Fig. 4

LF-NMR spectra of wheat bran polysaccharide-surimi gels (A) and the water distribution of the gels (B)"

Fig. 5

FT-IR spectra (A) and the relative content of the secondary structure (B) under different surimi gels"

Table 2

Effect of wheat bran polysaccharide on the intermolecular interactions of surimi gel"

麦麸多糖含量
Content of wheat bran polysaccharide 		离子键
Ionic bond		 氢键
Hydrogen bond		 疏水相互作用
Hydrophobic interaction		 二硫键
Disulfide bond
0 0.53±0.02a 0.71±0.05c 4.58±0.21c 7.45±0.11d
0.5% 0.49±0.01b 0.88±0.03b 5.26±0.16b 8.43±0.26b
1.0% 0.44±0.03c 0.93±0.04 ab 5.68±0.12a 9.25±0.35a
1.5% 0.41±0.04c 0.99±0.02 a 5.23±0.27b 8.17±0.43bc
2.0% 0.39±0.03c 0.98±0.04 a 4.78±0.10c 7.88±0.14c

Fig. 6

Effect of wheat bran polysaccharide on surimi gel electrophoresis"

Fig. 7

Effects of wheat bran polysaccharide on the microstructure of surimi gels (×2000) A1-E1 are the SEM images of 0, 0.5%, 1.0%, 1.5%, and 2.0% wheat bran polysaccharide added samples, respectively; A2-E2 are the corresponding binary images; A3-E3 fractal dimension (Df) from the binary images"

Fig. 8

Interaction mechanism of wheat bran polysaccharide (red line) and surimi protein (blue line)"

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