摘要：The aim of this work was to investigate the gelation mechanism of curdlan on surimi using a myosin gel model. Experimental results showed that with increased levels of curdlan, the water‐holding capacity, gel strength, and storage modulus of a myosin gel first increased and then decreased. The optimum level of curdlan was found to be 1%. Moreover, myosin–curdlan mixed gel showed decreased water liquidity based on the results of low‐field nuclear magnetic resonance. The enhanced physicochemical properties of myosin–curdlan mixed gel were attributed to the strengthened hydrogen bonding and to the uniform and compact network structure shown by Fourier‐transform infrared spectroscopy and scanning electron microscopy. The results of this study suggest that curdlan has the potential to be used in surimi‐based seafood products to enhance the gel structure.
