Improvement of the Quality of Surimi Products with Overdrying Potato Starches
This study investigated the effect of overdrying potato starches on surimi products. The chemical composition of protein and chemical interactions, gel solubility, and protein conformation of the mixture of surimi gel protein, respectively, with 8% native potato starch and with 8% overdrying potato...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/1417856 |
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| _version_ | 1832554156414468096 |
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| author | Tangfei Li Jianxin Zhao Jie Huang Wenhai Zhang Jianlian Huang Daming Fan Hao Zhang |
| author_facet | Tangfei Li Jianxin Zhao Jie Huang Wenhai Zhang Jianlian Huang Daming Fan Hao Zhang |
| author_sort | Tangfei Li |
| collection | DOAJ |
| description | This study investigated the effect of overdrying potato starches on surimi products. The chemical composition of protein and chemical interactions, gel solubility, and protein conformation of the mixture of surimi gel protein, respectively, with 8% native potato starch and with 8% overdrying potato starch were investigated. The results show that the starch increased the insoluble protein content. In terms of the chemical interactions, the overdrying potato starch increased the amount of hydrogen bond and nondisulfide covalent bond and decreased the amount of ionic bond, which might stabilize the network structure of protein gel. The analysis of Raman Spectroscopy shows that more α-helices turn into random coin structure after the starch was added, which is conducive to higher strength and a better water retention ability of the surimi product. |
| format | Article |
| id | doaj-art-744b1f8393ef4c51a7a94abdfacb7669 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-744b1f8393ef4c51a7a94abdfacb76692025-02-03T05:52:16ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/14178561417856Improvement of the Quality of Surimi Products with Overdrying Potato StarchesTangfei Li0Jianxin Zhao1Jie Huang2Wenhai Zhang3Jianlian Huang4Daming Fan5Hao Zhang6State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaFujian Anjoy Food Co. Ltd., Xiamen 361022, ChinaFujian Anjoy Food Co. Ltd., Xiamen 361022, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaState Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, ChinaThis study investigated the effect of overdrying potato starches on surimi products. The chemical composition of protein and chemical interactions, gel solubility, and protein conformation of the mixture of surimi gel protein, respectively, with 8% native potato starch and with 8% overdrying potato starch were investigated. The results show that the starch increased the insoluble protein content. In terms of the chemical interactions, the overdrying potato starch increased the amount of hydrogen bond and nondisulfide covalent bond and decreased the amount of ionic bond, which might stabilize the network structure of protein gel. The analysis of Raman Spectroscopy shows that more α-helices turn into random coin structure after the starch was added, which is conducive to higher strength and a better water retention ability of the surimi product.http://dx.doi.org/10.1155/2017/1417856 |
| spellingShingle | Tangfei Li Jianxin Zhao Jie Huang Wenhai Zhang Jianlian Huang Daming Fan Hao Zhang Improvement of the Quality of Surimi Products with Overdrying Potato Starches Journal of Food Quality |
| title | Improvement of the Quality of Surimi Products with Overdrying Potato Starches |
| title_full | Improvement of the Quality of Surimi Products with Overdrying Potato Starches |
| title_fullStr | Improvement of the Quality of Surimi Products with Overdrying Potato Starches |
| title_full_unstemmed | Improvement of the Quality of Surimi Products with Overdrying Potato Starches |
| title_short | Improvement of the Quality of Surimi Products with Overdrying Potato Starches |
| title_sort | improvement of the quality of surimi products with overdrying potato starches |
| url | http://dx.doi.org/10.1155/2017/1417856 |
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