Fecha de publicación: 20/11/2024 Fuente: Foods - Revista científica (MDPI) Foods, Vol. 13, Pages 3703: Effect of Inulin and Psyllium Husk Powder on Gel Properties and In Vitro Digestion of Hypophthalmichthys molitrix and Argopecten irradians Blended Surimi
Foods doi: 10.3390/foods13223703
Authors:
Wenhao Geng
Miaomiao Tian
Xinyue Zhang
Maodong Song
Xinru Fan
Meng Li
Yongsheng Ma
Soottawat Benjakul
Qiancheng Zhao

Dietary fiber is crucial in enhancing the nutritional and textural properties of surimi-based products. This study investigated blended surimi produced from silver carp and bay scallops, with the addition of different amounts (0%, 0.5%, 1%, 2%, and 3%) of inulin (INU) or psyllium husk powder (PHP) for their textural properties, protein conformation, and in vitro digestibility. The addition of INU negatively affected gel strength. However, incorporating 2.0% PHP into the blended gel improved gel strength and water-holding capacity by 8.01% and 0.79% compared to the control, respectively. Furthermore, PHP significantly increased the total sulfhydryl content and surface hydrophobicity of the blended gels (p < 0.05). Additionally, increases in endogenous fluorescence intensity accompanied by a blue shift were observed, indicating that the fluorophores (Trp and Tyr) were sequestered into a more non-polar environment due to conformational changes. The incorporation of PHP enhanced both the quality and digestibility of the blended surimi. This study provides a novel perspective for developing surimi-based food with improved quality, augmented digestion, and enhanced absorption.