Research on the Characterization of Different Starch-Fish Protein Extrudates
Composite extrudates of high straight-chain maize starch(HMS),normal maize starch(NMS),waxy maize starch(WMS),tapioca starch(CS),potato starch(PS),and pregelatinized maize starch(PGS)with surimi(S)were prepared using a food extrusion processing technique and the differences in processing properties and structural characteristics were investigated.The results of processing properties showed that there was a general increase in the water absorption/dissolution index of the extrudates,and the difference in peak viscosity between CS-S and PGS-S in the viscosity test was more than 1000 mPa·s,the rheological tests showed that NMS-S and others exhibited solid-like properties,while CS-S and WMS-S systems displayed heterogeneity.Structural characterization showed that:the material underwent a Maillard reaction during extrusion;infrared spectral analysis showed that straight chain starch contributes to the formation of an ordered secondary structure in fish proteins;X-ray diffraction patterns showed that the extrudate retains a crystalline structure,and a new straight-chain starch-fish protein crystalline complex was produced at 19.8 °;polarized light microscopy observations revealed that branched starch was not conducive to stabilizing the extrudate structure.Different starch-fish protein extrudates can meet the production needs of food products with different forms/textures,and the interaction between straight-chain starch and fish proteins during the extrusion process provides a theoretical basis for the quality regulation of novel starch-based foods.
万方数据
维普
