Silver Carp Protein Composite Gel

43% Higher Gel Strength

By blending silver carp myofibrillar protein with sturgeon protein, aggregation is mitigated and higher-order structure stabilized, markedly improving the textural properties of sturgeon surimi gel.

Kong, Jie · Gao, Pei · Jiang, Qixing · Sixian, Li · Yang, Fang · Yu, Peipei · Yu, Dawei · Xia, Wenshui

International Journal of Biological Macromolecules 2026

Specifications

Gel strength increase

{'zh': '42.93', 'en': '42.93'} %

Hardness increase

{'zh': '28.55', 'en': '28.55'} %

Advantages

Major gel strength gain

At SMP/SCMP 60/40, gel strength improves by 42.93%, directly enhancing sturgeon surimi texture.

Hardness also improves

Hardness improves by 28.55% at the same ratio, giving the gel a firmer bite.

Mitigates aggregation

Silver carp protein mitigates aggregation and stabilizes higher-order structure, improving the gel network.

Applications

• Surimi Products：Directly used in sturgeon surimi products to improve gel strength and hardness.
• Food Texture Modification：As a texture modifier, blending mitigates aggregation and stabilizes gel network.