Fan Mingcong, Hu Ting, Zhao Siming, Xiong Shanbai, Xie Jing, Huang Qilin
College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; The Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China.
Hangzhou Starpro Starch Co. Ltd, Hangzhou 310016, China.
Food Chem. 2017 Mar 1;218:221-230. doi: 10.1016/j.foodchem.2016.09.068. Epub 2016 Sep 12.
The changes in fish myofibrillar protein/cassava starch composites in the starch fraction range from 0 to 1, with their total content maintained at 60mg/mL, were investigated in terms of textural properties, rheological behaviours, morphology, spatial distribution and protein molecular structure. The results revealed that the starch fraction of 0.5 was a critical point for the conversion of the protein matrix to starch matrix and conversion of the gel from elastic to weak. Moreover, the protein-starch synergistic effect on the storage modulus was strongest at fractions of 0.5 and 0.6, due to the formation of a semi-interpenetrating network, with more amylose from the melted starch granules interpenetrated with the protein molecules, and the absorption of water by the starch granules to concentrate the protein matrix. Additionally, no covalent interaction between the protein and starch occurred with increasing starch fraction, thus having no significant influence on the protein secondary structure.
在淀粉含量范围为0至1（总含量保持在60mg/mL）的条件下，研究了鱼肉肌原纤维蛋白/木薯淀粉复合材料在质构特性、流变行为、形态、空间分布和蛋白质分子结构方面的变化。结果表明，淀粉含量为0.5是蛋白质基质向淀粉基质转变以及凝胶从弹性向弱性转变的临界点。此外，由于形成了半互穿网络，在淀粉含量为0.5和0.6时，蛋白质-淀粉对储能模量的协同效应最强，更多来自融化淀粉颗粒的直链淀粉与蛋白质分子互穿，淀粉颗粒吸收水分使蛋白质基质浓缩。另外，随着淀粉含量的增加，蛋白质与淀粉之间未发生共价相互作用，因此对蛋白质二级结构没有显著影响。
