title: Effect of setting temperature on glucono-δ-lactone-induced gelation of silver carp surimi.
abstract: BACKGROUND
  Setting temperature is important for heat-induced surimi gel formation. However, there is little information concerning setting temperature on the properties of glucono-δ-lactone (GDL)-induced surimi gel, which is considered a new preparation technique.
  
  
  RESULTS
  The pH of surimi gel induced by 2% GDL was about 4.6, while the breaking force of GDL-induced surimi gel preheated at a temperature range of 35-50 °C was higher than that of heat-induced surimi gel. The breaking force, deformation and whiteness of GDL-induced surimi gel were increased with increasing setting temperature from 30 to 45 °C, but water-holding capacity was decreased. When setting temperature was further increased to 50 °C, the textural properties were decreased, and myosin heavy chain (MHC) was degraded slightly. The data of protein subunits solubilized in various solvents revealed that MHC participated in the formation of GDL-induced surimi gel mainly through hydrophobic interactions. Furthermore, when GDL-induced surimi gel was preheated at 45 °C, a compact and fine fiber microstructure was observed by scanning electron microscopy.
  
  
  CONCLUSIONS
  Setting treatment at the appropriate temperature could promote the formation of a fine, compact GDL-induced surimi gel network, resulting in improved textural properties.
authors.affiliation: College of Food and Biological Engineering, Jimei University, Xiamen, 361021, China.
authors.forename: Wuyin
authors.initials: W
authors.lastname: Weng
authors.forename: Wenxiang
authors.initials: W
authors.lastname: Zheng
mesh_terms: D000818:Animals; D002347:Carps; D003116:Color; D005396:Fish Products / Q000032:analysis*; D029941:Fish Proteins / Q000737:chemistry*; D005511:Food Handling / Q000379:methods*; D005782:Gels; D005942:Gluconates; D006358:Hot Temperature; D006801:Humans; D006863:Hydrogen-Ion Concentration; D057927:Hydrophobic and Hydrophilic Interactions; D007783:Lactones; D018995:Myosin Heavy Chains / Q000737:chemistry; D013314:Stress, Mechanical; D013696:Temperature; D014867:Water
chemical_list: D029941:Fish Proteins; D005782:Gels; D005942:Gluconates; D007783:Lactones; D014867:Water; D018995:Myosin Heavy Chains; C010730:beta-glucono-1,5-lactone
keywords: glucono-δ-lactone; microstructure; setting temperature; silver carp surimi; textural properties