The effect of oleogels prepared using γ-oryzanol, β-sitosterol and vegetable oils with different unsaturation on the gel properties of surimi was compared. The findings from SEM and optical microscopy demonstrated that direct addition of vegetable oils caused loose surimi gel three-dimensional network structure, which negatively impacted the water holding capacity (WHC) and texture properties. However, oleogels increased the hydrophobic interaction and disulfide bond content, facilitated the transition from α-helix to β-sheet, improving the WHC and gel strength of surimi. Among them, the surimi containing oleogels prepared by linseed oil with the highest polyunsaturated fatty acid (PUFA) content had the highest gel strength and WHC, which were 3936.067 g·mm and 66.77 %, respectively. The results of microstructure showed that linseed oil based oleogels were able to fill the gaps of gel network more uniformly with smaller holes. Therefore, oleogels enriched with PUFA were more effective in enhancing the gel properties of surimi.

中文翻译：

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不同不饱和度植物油和油凝胶对 Nemipterus virgatus surimi 凝胶特性的影响比较


比较了γ-谷维素、β-谷甾醇和不同不饱和度植物油制备的油凝胶对鱼糜凝胶特性的影响。SEM 和光学显微镜的结果表明，直接添加植物油会导致鱼糜凝胶三维网络结构松散，从而对持水能力 （WHC） 和质地特性产生负面影响。然而，油凝胶增加了疏水相互作用和二硫键含量，促进了从 α 螺旋到 β 片的转变，提高了鱼糜的 WHC 和凝胶强度。其中，多不饱和脂肪酸（PUFA）含量最高的亚麻籽油制备的含油凝胶的凝胶强度和白水比最高，分别为3936.067 g·mm和66.77 %。微观结构结果表明，亚麻籽油基油凝胶能够更均匀地填充凝胶网络的空隙，空穴较小。因此，富含 PUFA 的油凝胶在增强鱼糜的凝胶特性方面更有效。