文献类型：期刊文献

英文题名：Insights into the comprehensive structural characterization of fish oil-modified starch and its influence on surimi product quality

作者：Wang, Limeng[1];Liu, Yang[1];Xue, Bei[1];Zhang, Xinyao[1];Xia, Qiuyu[1];Xia, Wen[1];Han, Zongyuan[1];Liu, Shucheng[1,2]

机构：[1]Guangdong Ocean Univ, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Guangdong Prov Engn Technol Res Ctr Prefabricated, Guangdong Prov Engn Technol Res Ctr Seafood,Coll F, Zhanjiang 524088, Peoples R China;[2]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2025

卷号：314

外文期刊名：INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

收录：SCI-EXPANDED(收录号：WOS:001499019300004)、、EI(收录号：20252118455686)、Scopus(收录号：2-s2.0-105005413544)、WOS

基金：This study was funded by the National Key Research and Development Program of China (2023YFD2401404) and program for scientific research start-up funds of Guangdong Ocean University (060302042306) .

语种：英文

外文关键词：Oil-modified starch; Surimi gel; Texture properties

外文摘要：To address the quality degradation in surimi products due to lipid loss, the oil-modified starch made by amylose corn starch and fish oil was used to investigate the comprehensive structural characterization of fish oil-modified starch and its influence on surimi product quality. The results indicated that hydrothermal treatment temperature played a key role in the successful preparation of fish oil modified starch. At a modification temperature of 90 degrees C, the CI of fish oil-modified starch reached a maximum of 59.42 %, with the lowest transparency of 3.58 %. Compared with native starch, oil-modified starch demonstrated reduced crystallinity (11.55 %) and gelatinization enthalpy (1047 J/g). Furthermore, it exhibited increased viscosity and swelling power, as well as improved oxidative stability. Upon incorporation into surimi, the hydrogen bonding within the system was enhanced, the denseness and continuity of the gel network were increased. A portion of the immobilized water was converted into free and bound water, and the hardness, springiness, chewiness and gel strength of the surimi products were significantly improved (P < 0.05). This study not only provides a novel approach for the high-value utilization of aquatic resources but also drives the transformation of the surimi industry from "scale expansion" to "quality enhancement."