Inhibitory effect of pre-gelatinized dialdehyde starch on heat-induced deterioration of sea cucumber

BACKGROUNDThis study sought to investigate the inhibitory effect of pre-gelatinized dialdehyde starch (P-DAS) on the deterioration of sea cucumber during high-temperature sterilization. RESULTSIt was found that pre-gelatinization reduced crystallinity and average molecular weight of dialdehyde starch (DAS), exposed free aldehyde groups, improved the solubility, and unified the particle sizes. According to the texture profiles of sea cucumber, the crosslinking power of P-DAS was higher than that of DAS. The results of free amino content, total soluble substance, water retention, water distribution, relaxation time and scanning electron microscopy all showed that the crosslinking effect was dose-dependent on crosslinking agent. CONCLUSIONThese results have proved that large molecules such as P-DAS, when properly handled, could also efficiently enter collagen hydrogels and perform crosslinking, providing reference for the development of new protein food stabilizing agents. (c) 2022 Society of Chemical Industry.

Automated summary

This study investigated the inhibitory effect of pre-gelatinized dialdehyde starch (P-DAS) on the deterioration of sea cucumber during high-temperature sterilization. The results showed that pre-gelatinization reduced the crystallinity and average molecular weight of dialdehyde starch (DAS), improved solubility, and unified particle sizes. The crosslinking power of P-DAS was higher than that of DAS, as evidenced by various texture profiles and analytical results. These findings have important implications for the development of new protein food stabilizing agents.