Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites

卷:218

Fan, Mingcong ; Hu, Ting ; Zhao, Siming ; Xiong, Shanbai ; Xie, Jing ; Huang, Qilin

Huazhong Agr Univ

关键词: Fish myofibrillar protein;    Cassava starch;    Protein-starch composites;    Starch fraction;    Gel characteristics;    Microstructure;   

DOI  :  10.1016/j.foodchem.2016.09.068

学科分类：食品科学和技术

【 摘 要 】

The changes in fish myofibrillar protein/cassava starch composites in the starch fraction range from 0 to 1, with their total content maintained at 60 mg/mL, were investigated in terms of textural properties, rheological behaviours, morphology, spatial distribution and protein molecular structure. The results revealed that the starch fraction of 0.5 was a critical point for the conversion of the protein matrix to starch matrix and conversion of the gel from elastic to weak. Moreover, the protein-starch synergistic effect on the storage modulus was strongest at fractions of 0.5 and 0.6, due to the formation of a semi-interpenetrating network, with more amylose from the melted starch granules interpenetrated with the protein molecules, and the absorption of water by the starch granules to concentrate the protein matrix. Additionally, no covalent interaction between the protein and starch occurred with increasing starch fraction, thus having no significant influence on the protein secondary structure. (C) 2016 Elsevier Ltd. All rights reserved.