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Starch-fatty acid complexes improve the gel properties and enhance the fatty acid content of Nemipterus virgatus surimi under high-temperature treatment.
Food Chem. 2021 Nov 15; 362:130253.FC

Abstract

The effect of high amylose corn starch (HAS)-fatty acid complexes on the gel properties, protein secondary structure, microstructure, fatty acid content, and sensory properties of surimi under high-temperature treatment were investigated. The formation of HAS-fatty acid complexes increased melting temperature and decreased average particle size of HAS. The addition of HAS-fatty acid complexes significantly improved the breaking force, deformation and whiteness of surimi gels. The water in surimi gels containing HAS or HAS-fatty acid complexes became increasingly immobilized. HAS or HAS-fatty acid complexes promoted protein conformational transition from α-helix structure to other three secondary structure. Surimi gels added with HAS-fatty acid complexes had more compact network structure and higher fatty acid content. Moreover, the better sensory properties were obtained in surimi gels containing HAS-fatty acid complexes. Therefore, starch-fatty acid complexes not only could improve the gel properties of surimi, but also enhance its fatty acid content.

Authors+Show Affiliations

College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China. Electronic address: cht860625@163.com.College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China. Electronic address: xuepengli8234@163.com.College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

34116429

Citation

Mi, Hongbo, et al. "Starch-fatty Acid Complexes Improve the Gel Properties and Enhance the Fatty Acid Content of Nemipterus Virgatus Surimi Under High-temperature Treatment." Food Chemistry, vol. 362, 2021, p. 130253.
Mi H, Su Q, Chen J, et al. Starch-fatty acid complexes improve the gel properties and enhance the fatty acid content of Nemipterus virgatus surimi under high-temperature treatment. Food Chem. 2021;362:130253.
Mi, H., Su, Q., Chen, J., Yi, S., Li, X., & Li, J. (2021). Starch-fatty acid complexes improve the gel properties and enhance the fatty acid content of Nemipterus virgatus surimi under high-temperature treatment. Food Chemistry, 362, 130253. https://doi.org/10.1016/j.foodchem.2021.130253
Mi H, et al. Starch-fatty Acid Complexes Improve the Gel Properties and Enhance the Fatty Acid Content of Nemipterus Virgatus Surimi Under High-temperature Treatment. Food Chem. 2021 Nov 15;362:130253. PubMed PMID: 34116429.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Starch-fatty acid complexes improve the gel properties and enhance the fatty acid content of Nemipterus virgatus surimi under high-temperature treatment. AU - Mi,Hongbo, AU - Su,Qing, AU - Chen,Jingxin, AU - Yi,Shumin, AU - Li,Xuepeng, AU - Li,Jianrong, Y1 - 2021/05/30/ PY - 2020/08/13/received PY - 2021/04/26/revised PY - 2021/05/28/accepted PY - 2021/6/12/pubmed PY - 2021/7/15/medline PY - 2021/6/11/entrez KW - Chloroform (PubChem CID: 6212) KW - Gel properties KW - High-temperature treatment KW - Linoleic acid (PubChem CID: 5280450) KW - Methanol (PubChem CID: 887) KW - Oleic acid (PubChem CID: 445639) KW - Starch-fatty acid complexes KW - Stearic acid (PubChem CID: 5281) KW - Surimi KW - α-Linolenic acid (PubChem CID: 5280934) SP - 130253 EP - 130253 JF - Food chemistry JO - Food Chem VL - 362 N2 - The effect of high amylose corn starch (HAS)-fatty acid complexes on the gel properties, protein secondary structure, microstructure, fatty acid content, and sensory properties of surimi under high-temperature treatment were investigated. The formation of HAS-fatty acid complexes increased melting temperature and decreased average particle size of HAS. The addition of HAS-fatty acid complexes significantly improved the breaking force, deformation and whiteness of surimi gels. The water in surimi gels containing HAS or HAS-fatty acid complexes became increasingly immobilized. HAS or HAS-fatty acid complexes promoted protein conformational transition from α-helix structure to other three secondary structure. Surimi gels added with HAS-fatty acid complexes had more compact network structure and higher fatty acid content. Moreover, the better sensory properties were obtained in surimi gels containing HAS-fatty acid complexes. Therefore, starch-fatty acid complexes not only could improve the gel properties of surimi, but also enhance its fatty acid content. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/34116429/Starch_fatty_acid_complexes_improve_the_gel_properties_and_enhance_the_fatty_acid_content_of_Nemipterus_virgatus_surimi_under_high_temperature_treatment_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(21)01259-0 DB - PRIME DP - Unbound Medicine ER -