Effect and Molecular Mechanism of Different Starches on Gel Quality of Nemipterus virgatus Surimi Gel
[Objective]The aim of this paper is to study the effects of four starches on quality of Nemipterus virgatus surimi gel,and analyze the mechanism of the starches improving the quality of surimi gel.[Method]Tapioca starch,potato starch,corn starch,and wheat starch were added to N.virgatus surimi,respectively,and the starches'mass fraction in surimi was 15.0%when surimi gel were prepared.The whiteness value,texture characteristics,water retention,cooking loss rate,water distribution state,intermolecular force of surimi gel were analyzed,and the microstructure of gel was observed with optical microscope and scanning electron microscope.[Result]The addition of four kinds of starch could significantly improve the gel strength,hardness,springiness,chewiness and water holding capacity of the surimi gel(P<0.05).Especially,the addition of tuber starch had a more obvious effect on the improvement of texture and water retention.The results of light microscope and scanning electron microscopy showed that the starch mainly played a filling role in the surimi gel network structure.At the same time,the gelatinized starch induced the transformation of myofibrillar protein molecules from α-helix to β-sheet and β-turn structures,which enhanced the hydrogen bond and hydrophobic interaction between the molecules,and promoted the formation of dense gel network structure.Correlation analysis further confirmed that the gel strength was positively correlated with the hydrogen bond,hydrophobic interaction and β-turn content,and negatively correlated with the α-helix content.Compared with the control group,the α-helix structure content of protein in surimi gel with tapioca starch and potato starch decreased by 50.41%and 35.39%respectively,and the hydrogen bond and hydrophobic interaction to maintain the three-dimensional gel network structure were significantly enhanced.[Conclusion]Therefore,tuber starch with higher amylopectin content is more suitable to be used as exogenous starch additive in surimi products.
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