Journal
FOOD CHEMISTRY
Volume 218, Issue -, Pages 221-230Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.09.068
Keywords
Fish myofibrillar protein; Cassava starch; Protein-starch composites; Starch fraction; Gel characteristics; Microstructure
Funding
- National Natural Science Foundation of China [31371796]
- Fundamental Research Funds for the Central Universities [2662015PY056]
- Application and Foundation Research Project of Wuhan Science and Technology Bureau of China [2014020101010068]
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The changes in fish myofibrillar protein/cassava starch composites in the starch fraction range from 0 to 1, with their total content maintained at 60 mg/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. (C) 2016 Elsevier Ltd. All rights reserved.
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