肉类研究2025，Vol.39Issue(10)：59-66,8.DOI:10.7506/rlyj1001-8123-20250210-034
多孔高直链玉米淀粉的制备及其对鱼糜凝胶品质的影响
Preparation of Porous High-Amylose Maize Starch and Its Effect on the Gel Properties of Surimi
摘要
Abstract
High-amylose starch has unique functional properties and nutritional value when applied in food.Notably,as a dietary fiber rich in resistant starch,it is able to resist enzymatic digestion in the gastrointestinal tract.In this study,porous high-amylose maize starch was prepared from high-amylose maize starch and its effect on the gel properties of surimi was evaluated.The results showed that the short-range order and relative crystallinity of the porous high-amylose maize starch decreased,the water-absorbing capacity of starch increased to 247.4%compared with high-amylose maize starch.The addition of the porous high-amylose maize starch significantly increased the relative content of immobilized water in surimi gels and enhanced the water-holding capacity.The strength,elasticity and chewiness of surimi gels reached their maximum values with the addition of 3%(m/m)of the porous high-amylose maize starch.These findings indicate that the porous high-amylose maize starch can significantly enhance the overall quality of surimi gels.关键词
高直链玉米淀粉/多孔高直链玉米淀粉/鱼糜凝胶/持水性/质构特性Key words
high-amylose maize starch/porous high-amylose maize starch/surimi gel/water-holding capacity/texture properties分类
轻工纺织引用本文复制引用
朱会娟,樊仁翠,倪娜萍,王子睿,张雅琦,包玉龙,李海腾..多孔高直链玉米淀粉的制备及其对鱼糜凝胶品质的影响[J].肉类研究,2025,39(10):59-66,8.基金项目
江苏省自然科学基金项目(BK20210749) （BK20210749）
