Effect of starch and peanut oil on physicochemical and gel properties of myofibrillar protein: Amylose content and addition form

直链淀粉 乳状液 淀粉 支链淀粉 化学 溶解度 色谱法 变性淀粉 食品科学 化学工程 有机化学 工程类
作者
Hongbo Mi,Nan‐Wei Su,Shangyun Liang,Jianrong Li,Jingxin Chen,Xuepeng Li
出处
期刊:International Journal of Biological Macromolecules [Elsevier]
卷期号:268: 131699-131699 被引量:3
标识
DOI:10.1016/j.ijbiomac.2024.131699
摘要

Starch and peanut oil (PO) were widely used to improve the gel properties of surimi, however, the impact mechanism of addition forms on the denaturation and aggregation behavior of myofibrillar protein (MP) is not clear. Therefore, the effect of starch, PO, starch/PO mixture, and starch-based emulsion on the physicochemical and gel properties of MP was investigated. The results showed that amylose could accelerate the aggregation of MP, while amylopectin was conducive to the improvement of gel properties. The addition of PO, starch/PO mixture, or starch-based emulsion increased the turbidity, solubility, sulfhydryl content of MP, and improved the gel strength, whiteness, and texture of MP gel. However, compared with starch/PO mixture group, the gel strength of MP with waxy, normal and high amylose corn starch-based emulsion increased by 22.68 %, 10.27 %, and 32.89 %, respectively. The MP containing emulsion had higher storage modulus than MP with starch/PO mixture under the same amylose content. CLSM results indicated that the oil droplets aggregated in PO or starch/PO mixture group, while emulsified oil droplets filled the protein gel network more homogeneously. Therefore, the addition of starch and PO in the form of emulsion could effectively play the filling role to improve the gel properties of MP.
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