Abstract：
:The effects of a specific rice starch (SRS), containing highly resistant starch (RSIII), on gel properties of grass carp (Ctenopharyngodon idella) and the influence of five levels of SRS (0%, 2%, 4%, 6%, and 8%w/w) on gel physicochemical properties at three different pre-incubation temperatures (4 °C, 25 °C, and 40 °C) were investigated. Gels with increasing amounts of SRS addition showed lower expressible water contents and cooking loss values than did control gels. SDS gel electrophoresis revealed no changes in protein patterns, regardless of different SRS-added levels at the same pre-incubation temperature, but an evident decrease in the MHC when the pre-incubation temperature increased. The texture properties, colour attributes, SEM were optimal in the treatments containing 4%w/w SRS at the pre-incubation temperature 25 °C. Thus, the optimum SRS addition level and pre-incubation temperature are proposed to be 4%w/w and 25 °C, respectively.
journal_name
Food Chemjournal_title
Food chemistryauthors
Yang Z,Wang W,Wang H,Ye Qdoi
10.1016/j.foodchem.2013.08.040subject
Has Abstractpub_date
2014-02-15 00:00:00pages
212-9eissn
0308-8146issn
1873-7072pii
S0308-8146(13)01112-6journal_volume
145pub_type
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