|
|
|
| Preparation of Porous High-Amylose Maize Starch and Its Effect on the Gel Properties of Surimi |
| 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 |
|
|
|
|
Abstract 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.
|
|
|
|
|
|
|
|
|
|
|
2025, Vol. 39 
