摘要
高直链淀粉在食品应用中具有独特的功能特性和营养价值,特别是它作为一种富含抗性淀粉的膳食纤维,能够在胃肠道中抵抗淀粉酶的消化。以高直链玉米淀粉为原料,制备多孔高直链玉米淀粉,并评估其对鱼糜凝胶品质的影响。结果表明,与高直链玉米淀粉相比,多孔高直链玉米淀粉短程有序度和相对结晶度下降;吸水性提升至247.4%。多孔高直链玉米淀粉的添加明显提高了鱼糜凝胶中不易流动水相对含量,增强了鱼糜凝胶的持水性。当多孔高直链玉米淀粉添加量为3%(m/m)时,鱼糜凝胶的强度、弹性和咀嚼性均达到最大值。添加多孔高直链玉米淀粉能够有效提升鱼糜凝胶的整体品质。
High-amylose starch has unique functional properties and nutritional value when applied in food.Notably,as a dietary fiber rich in resistant starch,it is able to resist enzymatic digestion in the gastrointestinal tract.In this study,porous high-amylose maize starch was prepared from high-amylose maize starch and its effect on the gel properties of surimi was evaluated.The results showed that the short-range order and relative crystallinity of the porous high-amylose maize starch decreased,the water-absorbing capacity of starch increased to 247.4%compared with high-amylose maize starch.The addition of the porous high-amylose maize starch significantly increased the relative content of immobilized water in surimi gels and enhanced the water-holding capacity.The strength,elasticity and chewiness of surimi gels reached their maximum values with the addition of 3%(m/m)of the porous high-amylose maize starch.These findings indicate that the porous highamylose maize starch can significantly enhance the overall quality of surimi gels.
作者
朱会娟
樊仁翠
倪娜萍
王子睿
张雅琦
包玉龙
李海腾
ZHU Huijuan;FAN Rencui;NI Naping;WANG Zirui;ZHANG Yaqi;BAO Yulong;LI Haiteng(School of Food and Biological Engineering,Jiangsu University,Zhenjiang 212013,China)
出处
《肉类研究》
北大核心
2025年第10期59-66,共8页
Meat Research
基金
江苏省自然科学基金项目(BK20210749)。
关键词
高直链玉米淀粉
多孔高直链玉米淀粉
鱼糜凝胶
持水性
质构特性
high-amylose maize starch
porous high-amylose maize starch
surimi gel
water-holding capacity
texture properties
