College of Food Science and Technology, Institute of Ocean Research, Bohai University, 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, People's Republic of China.
College of Food Science and Technology, Institute of Ocean Research, Bohai University, 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, People's Republic of China..
Int J Biol Macromol. 2024 May;268(Pt 1):131699. doi: 10.1016/j.ijbiomac.2024.131699. Epub 2024 Apr 18.
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.
淀粉和花生油（PO）广泛用于改善鱼糜的凝胶特性，但添加形式对肌原纤维蛋白（MP）变性和聚集行为的影响机制尚不清楚。因此，研究了淀粉、PO、淀粉/PO 混合物和淀粉基乳液对 MP 理化和凝胶特性的影响。结果表明，直链淀粉可以加速 MP 的聚集，而支链淀粉有利于改善凝胶特性。添加 PO、淀粉/PO 混合物或淀粉基乳液会增加 MP 的浊度、溶解度、巯基含量，并改善 MP 凝胶的强度、白度和质构。然而，与淀粉/PO 混合物组相比，含蜡质、正常和高直链淀粉玉米淀粉基乳液的 MP 的凝胶强度分别增加了 22.68%、10.27%和 32.89%。在相同直链淀粉含量下，含乳液的 MP 的储能模量高于含淀粉/PO 混合物的 MP。CLSM 结果表明，油滴在 PO 或淀粉/PO 混合物组中聚集，而乳化油滴更均匀地填充在蛋白质凝胶网络中。因此，以乳液形式添加淀粉和 PO 可以有效地发挥填充作用，改善 MP 的凝胶特性。
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