The aim of this study was to develop a novel and simple non-thermal method for preparing a low-pH-induced surimi gel from Alaska pollock (Theragra chalcogramma). To this end, effect of glucose oxidase (GOD) on gelation properties of the surimi with added 5% glucose was investigated. The surimi containing glucose was blended with 0%-3.0% GOD and incubated for 15 h at 4 °C. The pH of the surimi gel with 1.0% GOD decreased to 4.6 after the incubation. The addition of 1.0% GOD was the optimum to elevate breaking force and breaking deformation of the surimi gel. Surface hydrophobicity and disulfide bond contents that are involved in the formation of protein gel network in the surimi increased with an increase in GOD concentration. These results indicate that the addition of 1.0% GOD significantly enhances low-pH-induced gelation of surimi because GOD catalyzes the oxidative reaction of glucose resulting in lowering of the pH.

中文翻译：

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一种新颖，简单的非热程序，使用葡萄糖氧化酶从阿拉斯加狭鳕（Theragra chalcogramma）制备低pH诱导的鱼糜凝胶。

这项研究的目的是开发一种新颖且简单的非热方法，用于从阿拉斯加狭鳕（Theragra chalcogramma）制备低pH诱导的鱼糜凝胶。为此，研究了葡萄糖氧化酶（GOD）对添加了5％葡萄糖的鱼糜的凝胶特性的影响。将含有葡萄糖的鱼糜与0％-3.0％GOD混合，并在4°C下孵育15小时。孵育后，鱼糜凝胶的pH值为1.0％，pH降至4.6。添加1.0％GOD是提高鱼糜凝胶的断裂力和断裂变形的最佳方法。鱼糜中蛋白质凝胶网络的形成所涉及的表面疏水性和二硫键含量随GOD浓度的增加而增加。这些结果表明加1。