变性淀粉对鱼糜制品凝胶特性的影响

Effects of Modified Starches on Texture Properties of Surimi-based Products

采用3种植物来源经过5种变性处理的16种变性淀粉加工鱼糜制品,通过对变性淀粉物化特性及鱼糜制品凝胶特性的测定,研究了变性淀粉来源、变性方式及其物化特性对鱼糜制品凝胶特性的影响。结果表明,变性淀粉的变性方式对鱼糜制品的凝胶强度、破断强度和咀嚼性的影响显著,而淀粉来源对鱼糜制品凝胶特性的影响不明显。5种变性淀粉中羟丙基化淀粉和交联酯化淀粉较适宜于鱼糜制品的加工,而氧化淀粉则不能改善鱼糜制品的凝胶特性。鱼糜制品的凝胶特性与变性淀粉的胶稠度、失水率、溶解率、透明度呈显著负相关,而与膨胀势呈显著或极显著正相关。在鱼糜制品中添加凝胶形成能力好、溶解率小、持水能力强、膨胀能力大的变性淀粉,有利于改善鱼糜制品的凝胶特性。

Effects of botanical sources,modified method and physicochemical properties of 16 modified starches on the texture properties of surimi-based products were investigated. The texture properties of surimi-based product showed a significant difference among modified starches. Modified methods of starch affected markedly the texture properties of surimi-based products. However, botanical sources of starch had not significant influence. Surimi-based product with hydropropylated starch showed the best texture properties. Hydropropylated starch, cross-linked and estered starch were suitable for manufacturing of surimi-based product. While oxidized starch could not improve the texture of surmi-based product. The texture properties of surimi-based product were negatively correlated with gel consistency, the loss rate of water, solubility and transparency of modified starch, while was positively correlated with swelling oower.