Journal of the science of food and agriculture · 2022
Inhibitory effect of pre-gelatinized dialdehyde starch on heat-induced deterioration of sea cucumber.
СтатьяНазвание и аннотация: Перевод в очереди
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Cao Honghua, Liu Yonghao, Zhi Ling, Jing Shutong, Li Zhengshengao, Wang Dongfeng, Xu Ying, Sun Xun
Аннотация
BACKGROUND: This study sought to investigate the inhibitory effect of pre-gelatinized dialdehyde starch (P-DAS) on the deterioration of sea cucumber during high-temperature sterilization.
RESULTS: It 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.
CONCLUSION: These 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. © 2022 Society of Chemical Industry.
RESULTS: It 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.
CONCLUSION: These 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. © 2022 Society of Chemical Industry.