The combined effects of konjac glucomannan and ultrasound treatments on the interaction of gluten and surimi protein

The novel alternative of nutrition balance with plant and animal proteins is becoming the main component of nutrition in the modern diet. The properties of gluten, surimi and gluten/surimi mixture (GS) were analyzed after treatment with Konjac glucomannan (KGM), ultrasound (U) and Konjac glucomannan ultrasound (UKGM). Molecular weight, fluorescence intensity, intermolecular force, free sulfhydryl, microstructure, SDS-soluble protein and free amino acid content were investigated. All treatments increased the maximum fluorescence intensity (I max ), free sulfhydryl (SH), and free amino groups of gluten. Treatment with KGM and ultrasound (U) decreased the SDS-soluble protein content, SH groups, and Imax of surimi protein, whereas the UKGM treatment showed the opposite trend. In the GS, all treatments decreased the I max and SH groups, with UKGM reducing the SH content from 1.95 to 1.12 μmol/g. Consequently, the UKGM improved the interaction of gluten and surimi protein and resulted in better structural properties of the GS. • Surimi protein, gluten, and their mixture were treated with konjac glucomannan, ultrasound, or a combination of both. • Konjac glucomannan increased hydrogen bonds and ionic interactions of gluten. • Ultrasound treatment decreased intrinsic fluorescence intensity and SDS-soluble protein of surimi protein. • UKGM decreased SDS-soluble protein and free sulfhydryl content of gluten/surimi protein mixture. • All treatments increased the contents SDS-soluble protein, free sulfhydryl and free amino group of gluten.