Intermolecular interactions influenced the gelation and texture improvement of sturgeon surimi gels by walnut protein isolates.

Intermolecular interaction is a key factor in the fortification of surimi gels by plant protein addition. Here, the effects of different intermolecular interactions, such as ionic, covalent and non-covalent interactions, on gel structure, gelation strength and water-holding properties were investigated, using sturgeon surimi fortified by three walnut isolates, including walnut meal (WM), protein isolate (WPI) and peptide (WP), as representatives. Quantitative creep-recovery analysis and soluble protein assay demonstrated that secondary bonds, mainly hydrophobic interaction and hydrogen bond, possibly played a dominant role in walnut protein-fortified surimi gels.

Synthesis of two β-cyclodextrin derivatives containing a vinyl group.

β-CD maleate (CDM) and β-CD itaconate (CDI) were prepared by esterification of β-cyclodextrin (β-CD) with maleic acid and itaconic acid using phosphate as a catalyst in a semi-dry process. The esterification of β-CD was carried out using [Itaconic acid ] or [Maleic acid ] 4 mol/mol of CD; M/L ratio 1:0.6; temperature 110 °C; [4-methoxyphenol] 2.