Improvement of the Quality of Surimi Products with Overdrying Potato Starches
Improvement of the Quality of Surimi Products with Overdrying Potato Starches [2017] Li, Tangfei(State Key Laboratory of Food Science and Technology, Jiangnan University); Zhao, Jianxin(State Key Laboratory of Food Science and Technology, Jiangnan University); Huang, Jie(State Key Laboratory of Food Science and Technology, Jiangnan University); Zhang, Wenhai(Fujian Anjoy Food Co. Ltd., Xiamen 361022); et al.
Improvement of the Quality of Surimi Products with Overdrying Potato Starches
https://doi.org/10.1155/2017/1417856
This study investigated the effect of overdrying potato starches on surimi products. The chemical composition of protein and chemical interactions, gel solubility, and protein conformation of the mixture of surimi gel protein, respectively, with 8% native potato starch and with 8% overdrying potato starch were investigated. The results show that the starch increased the insoluble protein content. In terms of the chemical interactions, the overdrying potato starch increased the amount of hydrogen bond and nondisulfide covalent bond and decreased the amount of ionic bond, which might stabilize the network structure of protein gel. The analysis of Raman Spectroscopy shows that more α-helices turn into random coin structure after the starch was added, which is conducive to higher strength and a better water retention ability of the surimi product.
[Journal of Food Quality]
2020/GB/GB2020_0.rdf
