Effects of hydrolyzed wheat gluten on the properties of high-temperature (≥100 °C) treated surimi gels

The myofibrillar proteins of the surimi gels cross-linked, forming a uniform network structure at 100 °C, while the structure became loose and inhomogeneous, and the protein flocculated and aggregated seriously, thus the gel strength of the surimi products were significantly decreased. HWG may keep the surimi gels with a relatively high quality with temperature increasing to 120 °C. HWG uniformly dispersed in the holes of the network structure formed by the myofibrillar proteins and interacted with the surrounding myofibrillar protein, thereby suppressed the destruction of the network structure of the gels under high-temperature conditions. So the textural properties of the gels were maintained.