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.
J Texture Stud. 2019 Dec;50(6):571-581. doi: 10.1111/jtxs.12466. Epub 2019 Jul 29.
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 NCS or 20 g kg 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 starch had the finer and denser network structure. Therefore, 20 g kg AAES or 10 g kg NCS or 10 g kg HS could be proposed to a potential modifier to effectively improve the quality of surimi products.
本研究考察了木薯原淀粉（NCS）、羟丙基淀粉、乙酸酯化淀粉（AAES）、乙酰化双淀粉磷酸酯对金线鱼鱼糜凝胶特性和蛋白质构象的影响。添加 10 g/kg NCS 或 20 g/kg AAES 可显著提高鱼糜凝胶的凝胶强度和质构特性（p<.05）。四种淀粉在所有浓度下添加均可显著提高鱼糜的持水能力和白度（p<.05）。在流变学测试中，低温下添加淀粉的鱼糜样品的 G'较低，表明淀粉在鱼糜中起非活性填充剂的作用。随着淀粉添加量的增加，离子键和疏水相互作用先增加后减少，而氢键先减少后增加。根据拉曼光谱数据，少量的淀粉促进了鱼糜蛋白的热诱导构象转变从α-螺旋到β-折叠，导致鱼糜凝胶的凝胶特性发生变化。扫描电子显微镜照片显示，添加 20 g/kg 淀粉的鱼糜凝胶具有更细、更致密的网络结构。因此，20 g/kg AAES 或 10 g/kg NCS 或 10 g/kg HS 可作为一种潜在的改良剂，有效改善鱼糜制品的品质。
