サトウ アツシ   Atsushi Sato   佐藤 淳    所属   応用生物学部 応用生物学科    職種   教授
言語種別	英語
発行・発表の年月	2026/08
形態種別	学術論文
査読	査読あり
標題	Effects of Dietary Fibers From Different Sources on Physicochemical Properties, Molecular Interactions, and Quality Characteristics of Fried Red Tilapia Fish Cake
執筆形態	共著
掲載誌名	Current Research in Nutrition and Food Science
掲載区分	国外
出版社・発行元	Enviro Research Publishers
巻・号・頁	14(2),pp.911-926
国際共著	国際共著
著者・共著者	NGUYEN CAM HUONG, TRAN HONG QUAN, DANG THI HUYNH NHU, NGUYEN TRUONG VINH, PHAM TRAN THUY TIEN, LE QUYNH ANH, LE THI XUAN QUYNH、 ATSUSHI SATO and TRAN THANH TRUC
概要	This study investigated the effects of dietary fibers (DF) from different sources on the physicochemical properties, molecular interactions, and overall quality of fried red tilapia fish cake. Five types of DF, including soybean fiber (SF), commercial citrus fiber (CCF), commercial orange fiber (COF), wheat fiber (WF), and Sanh orange fiber (SOF), were incorporated into fish cake formulations and compared with a control sample (without DF). The results showed that total lipid content was not significantly affected, whereas water-holding capacity (WHC), whiteness index (WI), and gel strength varied depending on the fiber type. WF exhibited the highest gel strength (1120.26 g.cm), while COF and SOF showed lower gel strength. FTIR analysis indicated enhanced hydrogen bonding and stable protein secondary structure, suggesting that DF incorporation primarily altered intermolecular interactions rather than causing protein denaturation. Molecular force analysis confirmed a shift from hydrophobic interactions toward hydrogen bonding in DF-treated samples. SDS-PAGE patterns revealed no protein degradation, indicating that structural modifications occurred at the network level. Multivariate analysis (PCA and Pearson heatmap) further demonstrated strong relationships between gel strength, intermolecular forces, and physicochemical properties. These findings provide insights into the development of functional fish cake products with improved nutritional and textural quality through dietary fiber incorporation.
外部リンクURL	https://www.foodandnutritionjournal.org/volume14number2/effects-of-dietary-fibers-from-different-sources-on-physicochemical-properties-molecular-interactions-and-quality-characteristics-of-fried-red-tilapia-fish-cake/