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Effects of explosion puffing on surimi-starch blends: Structural characteristics, physicochemical properties, and digestibility

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成果类型:
期刊论文
作者:
Wang, Dandan;Han, Wenfang;Shi, Liu;Guo, Xiaojia;Chen, Sheng;...
通讯作者:
Jiangtao Li<&wdkj&>Lan Wang
作者机构:
[Han, Wenfang; Li, Jiangtao] National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China
[Shi, Liu; Guo, Xiaojia; Chen, Sheng; Chen, Lang; Qiao, Yu; Wu, Wenjin; Wang, Lan] Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agricul-ture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
[Wang, Dandan] National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China<&wdkj&>Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agricul-ture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China
通讯机构:
[Jiangtao Li] N
[Lan Wang] K
Key Laboratory of Agricultural Products Cold Chain Logistics, Ministry of Agricul-ture and Rural Affairs, Institute of Agro-Products Processing and Nuclear Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, 430064, China<&wdkj&>National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, 410004, China
语种:
英文
关键词:
Differential pressure explosion puffing;Surimi-starch blends;Ordered structure;Digestibility;Texture
期刊:
LWT
ISSN:
0023-6438
年:
2023
卷:
183
页码:
114902
机构署名:
本校为第一且通讯机构
院系归属:
食品科学与工程学院
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 stru...

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