Physicochemical properties of low moisture potato starch and their effects on surimi products

被引：0
作者：
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, China [1 ]
不详 [2 ]
不详 [3 ]
机构：
[1] State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi
[2] Fujian Anjoyfood Share Co. Ltd., Xiamen
[3] Wuxi HuashunMinsheng Food Co. Ltd., Wuxi
来源：
Mod. Food Sci. Technol. | / 3卷 / 108-114期
关键词：
Gel properties; Physicochemical properties; Silver carp surimi products; Ultra-dry potato starch;
D O I：
10.13982/j.mfst.1673-9078.2015.3.019
中图分类号：
学科分类号：
摘要：
In this study, the physicochemical properties such as morphology, microscopic morphology, crystal structure, pasting properties, freeze-thaw stability, and swelling power of ultra-dry potato starch and their effects on surimi seafood were investigated. The results indicated that the water content of ultra-dry potato starch did not exceed 8%. With shrinkage and crack observed on the surface of the starch granule, the ultra-dry potato starch had a larger amorphous region and smaller crystallinity. It formed a gel more easily at a low initial temperature of gelatinization (To, 57.16℃) and transition enthalpy (ΔH, 16.26 J/g). Compared to native potato starch, ultra-dry starch exhibited better freeze-thaw stability, higher swelling power (18.83 g/g), and lower gel consistency (80.43 mm), indicating its better physicochemical properties. According to the study, both native and ultra-dry potato starch can improve the gel properties of silver carp surimi products, and the latter showed more significant effects. The optimum addition level of the starch is about 8%. ©, 2015, South China University of Technology. All right reserved.
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页码：108 / 114
页数：6
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