Soybean Protein Isolate–Inulin Conjugates Prepared Through Ultrasound Improves the Quality of Unwashed Surimi Gel

Abstract

In order to improve the problem of low quality in unwashed surimi gels, this study prepared soybean protein isolate–inulin (SPI–inulin) conjugates using ultrasonic-assisted treatment and investigated their potential applications in unwashed surimi. The results demonstrated that sodium dodecyl sulfate–polyacrylamide gel electrophoresis and fourier–transform infrared analysis confirmed the formation of SPI–inulin conjugates. The addition of inulin loosened the structure of SPI. Compared to the unwashed surimi control, the addition of SPI–inulin conjugates significantly improved gel strength, water holding capacity and texture properties (P < 0.05), reduced the free water molecules in the gel matrix, and effectively filled the pores of the surimi gel network when 0.8% SPI–inulin conjugates were added. In conclusion, the addition of SPI–inulin conjugates represented an effective strategy to enhance the performance of unwashed surimi gels, providing a novel approach for the development of new types of unwashed surimi.

Keywords: Soy protein isolate, Ultrasound, Maillard reaction, Unwashed surimi