Effects of Different Protein Powders on Gelation Properties of Mixed Shrimp Mince of Antarctic Krill

Abstract

The effects of soybean protein isolate powder, whey protein isolate powder, and egg white powder on 3D printing properties, gel strength, texture properties, water holding capacity, rheological properties, sensory properties, DSC, protein secondary structure content, and microstructures of mixed shrimp mince were investigated in order to improve the gel properties of Antarctic krill mixed shrimp mince. According to the findings, the three kinds of protein powder could improve the 3D printing capabilities, gel strength, elastic and viscosity modulus of mixed shrimp mince. Compared to the control group, the gel strength of shrimp mince with whey protein isolated powder was the highest, increasing by 100.15%, while the water holding capacity of shrimp mince with soy protein isolate powder was the highest, increasing by 20%. DSC results indicated that protein powder could elevate the denaturation temperature and enthaply, thus enhancing protein stability of mixed shrimp mince enhance the protein stability. According to scanning electron microscopy (SEM) findings, the gel network of shrimp mince with protein powder was more compact and mince added with whey protein isolate showed more consistent porosity. Combined with sensory evaluation, egg white powder could improve the gel properties of mixed shrimp surimi, providing a theoretical foundation for improving the quality of Antarctic krill surimi and its products.

Keywords

• protein powder
• antarctic krill shrimp mince
• 3d printing
• gel strength
• dsc