Effects of Different Exogenous Substances on the Protein Conformation and in Vitro Digestion Characteristics of Low-salt Tilapia Surimi

The effects of glutamine transaminase (TGase), hydroxypropyl distarch phosphate (HDP), gellan gum and their complex (THG) on the water distribution and protein conformation of low-salt tilapia surimi gel prepared with microwave and ultrasound were analyzed. In addition, the effects of different exogenous substances on the characteristics of low-salt tilapia fish cake were explored through in vitro digestion experiment. The results showed that compared with the control group, THG increased the bound water and immovable water of surimi to 98.71% and 14.75%, respectively, and significantly decreased the free water content (P