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Effect of γ-Oryzanol+β-Sitosterol-based Oleogels on the Gel and Digestive Properties of Nemipterus virgatus Surimi
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Zixin WANG1, Miaomiao TAN1, Jingxin CHEN1, Xuepeng LI1, Jianrong LI1, 2, Hongbo MI1, *
Science and Technology of Food Industry | 2026, 47(18) : 105 - 114
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Science and Technology of Food Industry | 2026, 47(18): 105-114
• Food Components and Quality Mechanisms •
Effect of γ-Oryzanol+β-Sitosterol-based Oleogels on the Gel and Digestive Properties of Nemipterus virgatus Surimi
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Zixin WANG1, Miaomiao TAN1, Jingxin CHEN1, Xuepeng LI1, Jianrong LI1, 2, Hongbo MI1, *
Affiliations
  • 1College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
  • 2Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
Published: 2026-09-15 doi: 10.13386/j.issn1002-0306.2025080291
Outline
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In order to investigate the effect of γ-oryzanol+β-sitosterol-based oleogels on gel and in vitro digestive characteristics of surimi, oleogels were prepared using different unsaturated vegetable oils (soybean oil, sesame oil, corn oil, flaxseed oil, camellia oil) and γ-oryzanol+β-sitosterol. The effects of different vegetable oils and oleogels on gel strength, water holding capacity, in vitro protein digestibility and antioxidant capacity of surimi were compared. The results showed that the addition of vegetable oil reduced the gel strength, water holding capacity and in vitro digestibility of surimi, and increased the particle size of in vitro digestion products. However, the strength, water holding capacity and antioxidant capacity of surimi gel added with oleogels significantly increased compared to the corresponding vegetable oil group. In addition, the addition of oleogels could promote the formation of a more compact and uniform gel network structure, reduce the binding site of myofibrillar protein and protease, and decrease the protein digestion. Among them, the strength and digestibility of surimi gel added with flaxseed oil-based oleogels were the highest, which were 3936.067 g·mm and 75.89%, respectively. The digestive fluid also contained more beneficial fatty acids to human body, such as α-linolenic acid, EPA, DHA. Therefore, the flaxseed oil gelatinized using γ-oryzanol+β-sitosterol can be added to surimi to improve the gel quality and enhance nutritional value of surimi products.

surimi  /  oleogels  /  β-sitosterol  /  γ-oryzanol  /  digestive properties
王紫鑫, 谭苗苗, 陈敬鑫, 李学鹏, 励建荣, 米红波. γ-谷维素+β-谷甾醇基凝胶油对金线鱼鱼糜凝胶和体外消化特性的影响. 食品工业科技, 2026 , 47 (18) : 105 -114 . DOI: 10.13386/j.issn1002-0306.2025080291
Zixin WANG, Miaomiao TAN, Jingxin CHEN, Xuepeng LI, Jianrong LI, Hongbo MI. Effect of γ-Oryzanol+β-Sitosterol-based Oleogels on the Gel and Digestive Properties of Nemipterus virgatus Surimi[J]. Science and Technology of Food Industry, 2026 , 47 (18) : 105 -114 . DOI: 10.13386/j.issn1002-0306.2025080291
Year 2026 volume 47 Issue 18
114
51
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Article Info
doi: 10.13386/j.issn1002-0306.2025080291
  • Receive Date:2025-08-27
  • Online Date:2026-10-24
  • Published:2026-09-15
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  • Received:2025-08-27
Affiliations
    1College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou 121013, China
    2Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
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表12种不同金属材料的力学参数
科
Family
属数
Number of
genus
种数
Number of
species
占总种数比例
Percentage of
total species (%)
属
Genus
种数
Number of
species
占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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