This study investigated the structures, rheological behaviors, and in vitro digestibility of different oil-modified cross-linked starches (Oil-CTS). The results showed Oil-CTS granules remained intact after gelatinization, and oil was distributed on the starch surface. Besides, Oil-CTS samples showed a lower proportion of long B chains but a higher proportion of short A chains. Moreover, Oil-CTS gels were higher than their non-oil-modified counterparts in apparent viscosity (η) and storage modulus (G′), and a high oil modification degree was more effective to enhance η and G′ values, but the rheological parameters were not significantly correlated with the digestion rate (k) and resistant starch (RS) content (p>0.05) of starch in the Pearson correlation analysis. Overall, despite the damage caused by oil modification to molecular structures, the presence of oil on the surface of Oil-CTS granules was shown as the most critical contributor to their lower digestion rate and higher resistant starch content.
Abstract Surimi products are favored by domestic and foreign consumers due to their distinctive gelatinous texture, rich nutrition, and convenient consumption. Gel properties are key evaluation indicators for the quality of surimi products, which was mainly determined by the gel‐forming ability of the myofibrillar protein (MP). In recent years, the surimi processing industry has faced challenges in product quality that limits the further development, and how to effectively improve the gel properties of surimi products has become one of the key scientific problems to be solved in surimi processing industry. A viable strategy for improving the product quality involves combining surimi with exogenous additives, such as proteins, polysaccharides, and lipids, to enhance the gel‐forming ability of MP. At present, there is limited literature review to systematically investigate the role of these exogenous additives in interacting with MPs in surimi gel system and their effect on the gel properties of heat‐induced surimi. Therefore, in this review, we systematically discussed the formation mechanism and influencing factors of surimi gel, the interactions of exogenous biomolecules (proteins, polysaccharides, and lipids) with surimi protein, as well as their effects on the gel properties of surimi product. The aim of this review was to help us with a better understanding for the intrinsic action mechanisms of complex surimi system and provide some theoretical guidance for the improvement of gel quality and development of surimi products.
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