Abstract
To explore the mechanism of gastric digestion of surimi gels induced by different adding amount of transglutaminase (TGase), the structures and gastric digestion of surimi gels were studied. With adding amount of TGase increasing, the crosslinking degree of surimi gels increased, the surface hydrophobicity reduced progressively, and high molecular polymers formed. The relationship between content of free amino acids and digestion time of surimi gels showed an S-shaped curve and could fit the Logistic equation (x=Mx0x0+M-x0e-kMt) well (R2 = 0.957–0.998). There were two digestion modes of surimi gels induced by different amounts of TGase. The time that reached to the maximum digestibility was prolonged with the increase of TGase adding amount. The results suggested that adding proper amount TGase to surimi was conducive to sustained release of nutrients and a theoretical foundation of surimi gels gastric digestion was built for surimi industry.
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