摘要：This present work investigated the influence of konjac glucomannan (KGM) enzymatic hydrolysates on the textural properties, microstructure, and water distribution of surimi gel from grass carp (
Ctenopharyngodon idellus). The molecular weight (M
w) of KGM enzymatic hydrolyzed by β-dextranase degraded from 149.03 kDa to 36.84 kDa with increasing enzymatic time. In the microstructure of surimi gels, KGM enzymatic hydrolysates with higher M
w showed entangled rigid-chains, while KGM enzymatic hydrolysates with lower M
w (36.84 kDa) exhibited swelled fragments. The hardness of surimi gel with a decline in KGM M
w exhibited first increasing then decreasing trends, while the whiteness of surimi gel increased. When KGM M
w decreased, the immobile water percentage of total signals decreased from 96.7% to 93.6%, and mobile water increased from 3.03% to 6.37%. In particular, the surimi gel with the addition of K2 showed better gel strength and water distributions. KGM enzymatic hydrolysates are expected to be used as a low-calorie healthy gel enhancer in surimi processing.
关键词：enkonjac glucomannanenzymatic hydrolysatessurimi gelmicrostructurewater distribution
