FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (4): 86-95.doi: 10.7506/spkx1002-6630-20190115-172

• Food Chemistry • Previous Articles     Next Articles

Influence of Modified Potato Starch on Gelation Properties of Myofibrillar Protein

ZHOU Fengchao, LIN Guorong, WANG Xiumei, ZHANG Lifen, LIN Dahe, LIN Shoukai, CHEN Weijiao   

  1. (College of Environmental and Biological Technology, Putian University, Putian 351100, China)
  • Online:2020-02-25 Published:2020-03-02

Abstract: The properties of composite gels of myofibrillar protein (MP) with native potato starch (NPS), oxidized potato starch (OPS) with 0.2% and 2% oxidant, heat moisture treated potato starch (HMTPS), and heat pressure treated potato starch (HPTPS), designated as NPS-MP, 0.2% OPS-MP, 2.0% OPS-MP, HMTPS-MP and HPTPS-MP, respectively were investigated. The results of rheological properties and low field nuclear magnetic resonance (LF-NMR) demonstrated that 0.2% OPS-MP had the highest storage modulus (G’) and the most stable water distribution, followed by NPS-MP, HMTPS-MP, 2.0% OPS-MP, and HPTPS-MP. The maximum values of gel strength and water holding capacity were recorded for 0.2% OPS-MP (P < 0.05), while the gel strength and water holding capacity of 2.0% OPS-MP and HPTPS-MP were determined to be relatively lower. The main intermolecular forces within the composite gels were hydrogen bonds and hydrophobic interactions, while disulfide bonds played a minor role. These intermolecular interactions were significantly enhanced with increasing starch content, and hydrogen bonds in 0.2% OPS-MP were significantly higher than in NPS-MP (P < 0.05). Microstructure observation showed that 0.2% OPS-MP were more compact and smooth and had a more uniform gel network structure as compared tothe other composite gels.

Key words: modified potato starch, myofibrillar protein, gel properties

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