The objective of this study was to investigate the gel strength, chemical interactions, water distribution, SDS-PAGE and rheological characteristics of surimi washed with different pH values and monovalent/divalent cations. There was higher gel strength in surimi washed with monovalent cations at pH 3.0 or 7.0 and divalent cations at pH 3.0 or 9.0. More divalent cations in the washing delayed surimi protein denaturation. Myosin heavy chain and actin were more intense in surimi washed with 0.25% Na or 0.5% other cations. The gel relaxation time was shortened in surimi washed with an increased ionic strength. The gel disulfide bond was decreased in surimi washed at pH 3.0 or 9.0, whereas hydrophobic interactions and ionic and hydrogen bonds were increased in those at pH 5.0 or 7.0. In general, washing with different pH values and monovalent/divalent cations could significantly influence the gel network structure of surimi.

中文翻译：

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洗涤时不同pH值和一价/二价阳离子对鲢鱼鱼糜凝胶理化特性的影响

本研究的目的是研究用不同 pH 值和单价/二价阳离子洗涤的鱼糜的凝胶强度、化学相互作用、水分布、SDS-PAGE 和流变特性。用pH 3.0或7.0的单价阳离子和pH 3.0或9.0的二价阳离子洗涤的鱼糜具有较高的凝胶强度。洗涤中更多的二价阳离子延迟了鱼糜蛋白的变性。在用 0.25% Na 或 0.5% 其他阳离子洗涤的鱼糜中，肌球蛋白重链和肌动蛋白更加强烈。在用增加的离子强度洗涤的鱼糜中，凝胶弛豫时间缩短。在 pH 3.0 或 9.0 的鱼糜中，凝胶二硫键减少，而在 pH 5.0 或 7.0 的鱼糜中，疏水相互作用以及离子键和氢键增加。一般来说，不同pH值和一价/二价阳离子的洗涤可以显着影响鱼糜的凝胶网络结构。