Effects of Enzymatic Konjac Glucomannan Hydrolysates on Textural Properties, Microstructure, and Water Distribution of Grass Carp Surimi Gels.

This present work investigated the influence of konjac glucomannan (KGM) enzymatic hydrolysates on the textural properties, microstructure, and water distribution of surimi gel from grass carp (). The molecular weight (M) of KGM enzymatic hydrolyzed by β-dextranase degraded from 149.03 kDa to 36.84 kDa with increasing enzymatic time. In the microstructure of surimi gels, KGM enzymatic hydrolysates with higher M showed entangled rigid-chains, while KGM enzymatic hydrolysates with lower M (36.84 kDa) exhibited swelled fragments. The hardness of surimi gel with a decline in KGM M exhibited first increasing then decreasing trends, while the whiteness of surimi gel increased. When KGM M decreased, the immobile water percentage of total signals decreased from 96.7% to 93.6%, and mobile water increased from 3.03% to 6.37%. In particular, the surimi gel with the addition of K2 showed better gel strength and water distributions. KGM enzymatic hydrolysates are expected to be used as a low-calorie healthy gel enhancer in surimi processing.