Effect Of Wheat Polysaccharide Extracts On Physicochemical Properties Of Surimi Gel

Surimi products have been favored by consumers because of their rich nutrition and unique flavor and taste,and the characteristics of surimi gel is the key factor to determine the quality of surimi products.Polysaccharides are widely used in the processing of surimi products to improve the gel properties of surimi because of their gel and water retention properties.Wheat bran is a by-product of wheat processing,with large yield and low price.Its polysaccharide extract contains a large number of hydrophilic groups and ferulic acid residues,which has good water holding capacity and oxidation gel properties.At present,bran is mainly used in the brewing and feed industries,and its comprehensive utilization in the food industry is relatively low.In this paper,the technology of ultrafine comminution was used to extract the polysaccharide from wheat bran and apply it to the processing of surimi products.By exploring the effects of the polysaccharide extracts from wheat bran and laccase wheat bran polysaccharide extracts system on the gel properties of surimi,the theoretical basis and technical support were provided for the processing of surimi products and the comprehensive application of wheat bran by-products.The research content and results of this article are as follows:Different ultrafine grinding times were used to crush wheat bran,obtain polysaccharides from the supernatant and precipitation using water and alkali methods respectively to explore the effects of different ultrafine grinding times on the extraction of polysaccharides from wheat bran using water and alkali methods.The results showed that the ultrafine grinding technology had a significant effect on the extraction of polysaccharides from wheat bran.After 30 minutes of ultrafine grinding of Wheat bran polysaccharides,the extraction rates of water extracted Wheat bran polysaccharides and alkali extracted Wheat bran polysaccharides increased to6.28% and 15.03%,respectively(P<0.05).Analysis of the main chemical composition of Wheat bran polysaccharides showed that the total sugar and Arabinoxylan(AX)contents reached their maximum values,and the protein residue in the polysaccharides was significantly reduced.The infrared spectrum shows that the ultrafine grinding treatment does not change the type of peak,but the wave number of the peak slightly decreases with the increase of ultrafine grinding time.This indicates that the ultrafine crushing treatment does not change the functional group structure of wheat bran polysaccharides,but disrupts their ordered structure.scanning electron microscopy showed that as the ultrafine grinding time increased,the morphology of polysaccharides from alkali extracted and water extracted wheat bran changed from large particles to fragments,and adhesion and aggregation occurred between the polysaccharides.Further analysis of the monosaccharide composition found that after the ultrafine grinding treatment,the content and percentage of Arabinose and Xylose in the polysaccharide from wheat bran extracted by alkali and water methods were significantly increased.According to the above results,water extracted and alkali extracted Wheat bran polysaccharides were added to surimi to prepare surimi gel,and the effects of different extraction methods and mass fractions of Wheat bran polysaccharides on surimi gel properties were explored.The experiment found that the storage modulus(G’),loss modulus(G"),water holding capacity,texture properties(TPA)and gel strength of surimi gel all showed a trend of first increasing and then decreasing with the increase of the addition of Wheat bran polysaccharide,and when the addition of Wheat bran polysaccharide was 1%,the above parameters reached the maximum,the α-spiral content gradually decreases,the β-corner content gradually increases(P < 0.05),and when the addition of polysaccharides from wheat bran exceeds 1%,the β-fold and β-corner content shows a decreasing trend.The results of sodium dodecyl sulfate polyacrylamide gel electrophoresis(SDS-PAGE)showed that with the addition of Wheat bran polysaccharide,the color of Actin(AC)and Myosin Heavy Chain(MHC)bands gradually became lighter and moved up,while the color of the strip on the top of the concentrated adhesive is deepened.The scanning electron microscope results of surimi gel showed that the structure of surimi gel was more compact with the addition of wheat bran polysaccharide.This may be due to the fact that the polysaccharide of wheat bran is filled in the surimi gel matrix,and the surimi protein is squeezed by water absorption expansion,making its structure more compact.1% wheat bran polysaccharide was screened and blended with laccase of different mass fractions and added to surimi to prepare surimi gel.The results showed that the effects of laccase wheat bran polysaccharide blends with different contents on the characteristics of surimi gel were significantly different.The physical and chemical indexes such as rheology properties,water retention,gel strength and TPA texture properties all showed a trend of first increasing and then decreasing,and the strength of surimi gel reached the maximum when the addition of laccase was 0.025%.The strength of surimi gel added laccase water extracted Wheat bran polysaccharide was 1400 g·mm,and the strength of surimi gel added laccase alkali extracted Wheat bran polysaccharide was 1250 g·mm.The fourier transform infrared spectrum shows that with the increase of the amount of laccase Wheat bran polysaccharide added,the α-spiral content gradually decreases,the β-folding content gradually increases(P <0.05),and when the amount of laccase added is 0.025%,the α-helix content is the lowest,theβ-folding content highest.The SDS-PAGE results showed that the MHC bands of surimi protein were significantly darker in color compared to the control group,and the bands became darker with the increase of laccase addition.But the color of the AC strip gradually fades.SEM images showed that with the increase of laccase addition,the structure of surimi gel was more dense,and the density of surimi gel added laccase water extracted Wheat bran polysaccharide was better.This is because the AX in the polysaccharide of wheat bran contains ferulic acid residues,which can be oxidized to form hydrogen gel under the induction of laccase,cross linked with the myofibril protein in surimi gel to form a stable protein macromolecule cluster,and tightly bound the water in surimi gel to the three-dimensional network structure of protein,thus improving the quality characteristics of surimi products.