The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi
Hongbo Mi
College of Food Science and Technology; Bohai University; Food Safety Key Lab of Liaoning Province; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Search for more papers by this authorCong Wang
College of Food Science and Technology; Bohai University; Food Safety Key Lab of Liaoning Province; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Search for more papers by this authorQing Su
College of Food Science and Technology; Bohai University; Food Safety Key Lab of Liaoning Province; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Search for more papers by this authorCorresponding Author
Xuepeng Li
College of Food Science and Technology; Bohai University; Food Safety Key Lab of Liaoning Province; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Correspondence
Xuepeng Li, College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Email: [email protected]
Search for more papers by this authorShumin Yi
College of Food Science and Technology; Bohai University; Food Safety Key Lab of Liaoning Province; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Search for more papers by this authorJianrong Li
College of Food Science and Technology; Bohai University; Food Safety Key Lab of Liaoning Province; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Search for more papers by this authorHongbo Mi
College of Food Science and Technology; Bohai University; Food Safety Key Lab of Liaoning Province; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Search for more papers by this authorCong Wang
College of Food Science and Technology; Bohai University; Food Safety Key Lab of Liaoning Province; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Search for more papers by this authorQing Su
College of Food Science and Technology; Bohai University; Food Safety Key Lab of Liaoning Province; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Search for more papers by this authorCorresponding Author
Xuepeng Li
College of Food Science and Technology; Bohai University; Food Safety Key Lab of Liaoning Province; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Correspondence
Xuepeng Li, College of Food Science and Technology, Bohai University, Jinzhou 121013, China.
Email: [email protected]
Search for more papers by this authorShumin Yi
College of Food Science and Technology; Bohai University; Food Safety Key Lab of Liaoning Province; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Search for more papers by this authorJianrong Li
College of Food Science and Technology; Bohai University; Food Safety Key Lab of Liaoning Province; National and Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, China
Search for more papers by this authorFunding information: Doctoral Research Initiation Fund of Liaoning Province of China, Grant/Award Number: 20170520114; National Natural Science Foundation of China, Grant/Award Number: 31701629; Team Support Program for the Taishan Scholar of Blue Industry leading personnel of shandong Province of China, Grant/Award Number: LZBZ2015-19
Abstract
The study investigated the effect of native cassava starch (NCS), hydroxypropylated starch, acetic acid esterification starch (AAES), acetylated distarch phosphate on gel properties and protein conformation of Nemipterus virgatus surimi. Addition of 10 g kg−1 NCS or 20 g kg−1 AAES could significantly promote the gel strength and textural profiles of the surimi gels (p < .05). The water holding ability and whiteness of surimi were remarkably increased when the four types of starch were added at all concentrations (p < .05). In rheological test, the lower G′ was observed in surimi samples added with starch at low temperature, suggesting starch played an inactive filler role in surimi. Along with the increase of starch additive amount, ionic bond and hydrophobic interaction first increased and then decreased, while hydrogen bond first decrease and then increased. According to Raman spectroscopy data, small content of starch promoted the heat-induced conformational transition of surimi protein from α-helix to β-sheet, leading to the change in gel properties of surimi gels. Scanning electron microscopy photographs showed surimi gels added with 20 g kg−1 starch had the finer and denser network structure. Therefore, 20 g kg−1 AAES or 10 g kg−1 NCS or 10 g kg−1 HS could be proposed to a potential modifier to effectively improve the quality of surimi products.
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