多孔高直链玉米淀粉的制备及其对鱼糜凝胶品质的影响

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Abstract： High-amylose starch has unique functional properties and nutritionalvalue when applied in fod.Notably，as a dietaryfiberrichinesistantstarch，itisabltosistenymaticdigestioninthegastrontestialtract.Inthisstudorou high-amylose maize starch was preparedfrom high-amylose maize starchanditseffectonthegelpropertiesof surimi was evaluated.Theresultsshowedthattheshort-rangeorderandrelativecrystalinityof theporous high-amylose maize starch decreased，the water-absorbing capacity of starch increased to 247.4% compared with high-amylose maize starch. The additionof theporous high-amylose maize starch significantly increased therelativecontentofimmobilized waterinsurimi gelsand enhancedthewater-holding capacity.The strength，elasticityand chewiness of surimigelsreachedtheir maximum values with theaddition of 3% （m/m）of the porous high-amylose maize starch. These findings indicate that the porous highamylose maize starch can significantly enhance the overall quality of surimi gels.

Keywords：highamylosemaizestarch;poroushgh-amylose maizestarch;surimi gel;water-holdingcapacity;extureproperties DOI：10.7506/rlyj1001-8123-20250210-034

中图分类号：TS254.1 文献标志码：A 文章编号：1001-8123（2025）10-0059-08

鱼糜制品具有蛋白质含量高和脂肪含量低等特点，是一类营养价值高、口味多样且低胆固醇食品。（剩余17075字）