Effects of explosion puffing on surimi-starch blends: Structural characteristics, physicochemical properties, and digestibility
文献类型： 外文期刊
作者： Wang, Dandan 1 ; Han, Wenfang 1 ; Shi, Liu 2 ; Guo, Xiaojia 2 ; Chen, Sheng 2 ; Chen, Lang 2 ; Qiao, Yu 2 ; Wu, Wenjin 2 ; Li, Jiangtao 1 ; Wang, Lan 2 ;
作者机构： 1.Cent South Univ Forestry & Technol, Coll Food Sci & Engn, Natl Engn Res Ctr Rice & Byproduct Deep Proc, Changsha 410004, Peoples R China
2.Hubei Acad Agr Sci, Inst Agroprod Proc & Nucl Agr Technol, Minist Agricul ture & Rural Affairs, Key Lab Agr Prod Cold Chain Logist, Wuhan 430064, Peoples R China
关键词： Differential pressure explosion puffing; Surimi-starch blends; Ordered structure; Digestibility; Texture
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2023 年 183 卷
页码：
收录情况： SCI
摘要： This study investigated the influence of different explosion puffing pressures (0.6 MPa-1.0 MPa) on the structural characteristics, physicochemical characteristics, and digestibility of surimi-starch blends. With increased explosion puffing pressures, the starch granules attached to the protein network and bound to the protein increasingly tight. The results of X-ray diffraction and Fourier-transform infrared spectroscopy (FTIR) showed that explosion puffing destroyed ordered starch molecule chains resulting in a starch structure chaos. In addition, explosion puffing reduced the secondary structure number of surimi proteins by loosening intramolecular hydrogen bonds. The explosion puffing decreased the digestibility of puffed surimi-starch blends, while increased the resistant starch content. Maillard reaction in the puffing process led to the browning of the surimi-starch blends. the surimi-starch blends exhibited the optimal qualities with homogeneous pore structure, good color (70.11), excellent crispness (25.55 mm), desirable hardness (1967.57 Pa), and high expansion rate (398.85%) at explosion pressure 0.8 MPa. Our findings provide a reference for processing non-fried high-protein puffed food.
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