Understanding Surimi Protein-Lipid Interaction Based on Protein Structure and Physicochemical Properties

The effects of different concentrations (0%–20%) of soybean oil or lard added to pomfret surimi gel on its physicochemical properties and protein structure were studied. The addition of 8% lard or soybean oil significantly increased the whiteness, water-holding capacity (WHC), gel strength, storage modulus (G’) and sensory evaluation of surimi. When the addition level was higher than 8%, the strength, WHC, and G’ decreased. Surimi gel with 8% lard was better than that with the same concentration of soybean oil. The results of scanning electron microscopy (SEM) showed that lipids not only filled the void between protein molecules, but also formed an interfacial protein film on the surface, which combined with the protein matrix through protein filaments. It was shown that there was an interaction between lipids, the interfacial protein membrane and proteins in surimi gels. Raman spectra showed that the addition of lipids decreased the relative content of α-helix, and the first increases and then decreases of β-sheet. The addition of soybean oil also significantly increased the relative content of random coils, while the change in random coils of lard was not as significant as that of the soybean oil treatment group. Both soybean oil and lard led to the exposure of hydrophobic groups on the side chain of proteins in surimi gels. These results suggest that the addition of oil changes protein structure and microenvironment in surimi, which in turn affects the physicochemical properties of surimi gels. The surimi gel with 8% lard has better properties.