Effect of β‐sitosterol+γ‐oryzanol‐based oleogels on protein conformation and gel properties of Nemiperus virgatus surimi

Abstract BACKGROUND The impact of β ‐sitosterol+ γ ‐oryzanol‐based oleogels or peanut oil on the protein conformation and gel quality of Nemiperus virgatus surimi was evaluated. RESULTS A significant reduction in gel strength, texture parameters and water holding capacity (WHC) of surimi was found as oil concentration increased ( P < 0.05). However, compared with peanut oil, the gel strength, hydrophobic interaction and disulfide bond content of surimi gel containing oleogels increased by 6.919%, 32.635% and 12.409%, respectively, when the oil concentration was 10 g kg −1 . Both oleogels and peanut oil could enhance the whiteness of surimi gel. Oleogels induced the unfolding of surimi proteins, and promoted the conformational shift from α ‐helix to β ‐sheet structure. Furthermore, oleogels filled the gaps of protein networks to make the microstructure of surimi gel more compact and uniform, improving the WHC and reducing the cooking loss. CONCLUSION γ ‐Oryzanol+ β ‐sitosterol‐based oleogel alleviated the adverse influences of direct addition of peanut oil on the gel and textural properties of surimi products. © 2024 Society of Chemical Industry.