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Effects of Camellia oleifera Seed-Cake Crude Protein on the Gel Properties of Silver Carp Surimi
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Yufeng ZHENG1, Dandan YU1, Yiling LIU1, Chenxi ZHANG1, Zhaoyuan CHEN1, Yidong XIAO2, Ting HU1, *
Science and Technology of Food Industry | 2026, 47(17) : 124 - 130
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Science and Technology of Food Industry | 2026, 47(17): 124-130
• Research and Investigation •
Effects of Camellia oleifera Seed-Cake Crude Protein on the Gel Properties of Silver Carp Surimi
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Yufeng ZHENG1, Dandan YU1, Yiling LIU1, Chenxi ZHANG1, Zhaoyuan CHEN1, Yidong XIAO2, Ting HU1, *
Affiliations
  • 1College of Biology and Agricultural Resources, Huanggang Normal University, Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization, Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains, Huanggang 438000, China
  • 2College of Food Science and Technology, Wuhan Business University, Wuhan 430056, China
Published: 2026-09-01 doi: 10.13386/j.issn1002-0306.2025080108
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To clarify the effect of Camellia oleifera seed-cake crude protein (COCP) on the gel properties of silver carp surimi, this study incorporated COCP at different concentrations and measured the gel’s water holding capacity, cooking loss, whiteness, texture profile, and chemical bond content. Fourier-transform infrared spectroscopy and scanning electron microscopy were used to further examine the effects of COCP on the secondary structure and microstructure of the gel proteins. The addition of 1.5% COCP resulted in an optimal water holding capacity (81.12%±0.52%) and texture properties (hardness 3564.49±24.09 g; elasticity 0.92±0.01 mm; cohesiveness 0.72±0.02; and chewiness 2378.48±115.67 mJ). Also, the cooking loss rate (14.33%±0.88%) was the lowest. Fourier-transform infrared spectroscopy revealed that the stability of the secondary structure of gel protein was enhanced by the addition of COCP. The hydrophobic interactions and total sulfhydryl content of the surimi gel were significantly increased with the addition of 1.5% COCP compared to pure surimi. This resulted in a more ordered microstructure and improved gel properties, although there was a slight decrease in whiteness. In conclusion, the addition of 1.5% COCP significantly improved the properties of the surimi gel.

Camellia oleifera seed-cake crude protein  /  silver carp surimi  /  gel properties  /  microstructure
郑玉凤, 喻丹丹, 刘羿伶, 张晨曦, 陈兆媛, 肖益东, 胡婷. 油茶籽粕蛋白对白鲢鱼糜凝胶特性的影响. 食品工业科技, 2026 , 47 (17) : 124 -130 . DOI: 10.13386/j.issn1002-0306.2025080108
Yufeng ZHENG, Dandan YU, Yiling LIU, Chenxi ZHANG, Zhaoyuan CHEN, Yidong XIAO, Ting HU. Effects of Camellia oleifera Seed-Cake Crude Protein on the Gel Properties of Silver Carp Surimi[J]. Science and Technology of Food Industry, 2026 , 47 (17) : 124 -130 . DOI: 10.13386/j.issn1002-0306.2025080108
Appendix
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Year 2026 volume 47 Issue 17
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47
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Article Info
doi: 10.13386/j.issn1002-0306.2025080108
  • Receive Date：2025-08-11
  • Online Date：2026-10-24
  • Published：2026-09-01
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History
  • Received：2025-08-11
Affiliations
    1College of Biology and Agricultural Resources, Huanggang Normal University, Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization, Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains, Huanggang 438000, China
    2College of Food Science and Technology, Wuhan Business University, Wuhan 430056, 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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