| Literature DB >> 27719902 |
Mingcong Fan1, Ting Hu1, Siming Zhao1, Shanbai Xiong1, Jing Xie2, Qilin Huang3.
Abstract
The changes in fish myofibrillar protein/cassava starch composites in the starch fraction range from 0 to 1, with their total content maintained at 60mg/mL, were investigated in terms of textural properties, rheological behaviours, morphology, spatial distribution and protein molecular structure. The results revealed that the starch fraction of 0.5 was a critical point for the conversion of the protein matrix to starch matrix and conversion of the gel from elastic to weak. Moreover, the protein-starch synergistic effect on the storage modulus was strongest at fractions of 0.5 and 0.6, due to the formation of a semi-interpenetrating network, with more amylose from the melted starch granules interpenetrated with the protein molecules, and the absorption of water by the starch granules to concentrate the protein matrix. Additionally, no covalent interaction between the protein and starch occurred with increasing starch fraction, thus having no significant influence on the protein secondary structure.Entities:
Keywords: Cassava starch; Eosin (PubChem CID: 11048); Ethanol (PubChem CID: 702); Fish myofibrillar protein; Formaldehyde (PubChem CID: 712); Gel characteristics; Iodine (PubChem CID: 807); Microstructure; Protein-starch composites; Sodium chloride (PubChem CID: 5234); Sodium dihydrogen phosphate (PubChem CID: 23673460); Starch fraction; Xylene (PubChem CID: 6850715)
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Year: 2016 PMID： 27719902 DOI： 10.1016/j.foodchem.2016.09.068
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514