title: Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites.
abstract: The changes in fish myofibrillar protein/cassava starch composites in the starch fraction range from 0 to 1, with their total content maintained at 60mg/mL, were investigated in terms of textural properties, rheological behaviours, morphology, spatial distribution and protein molecular structure. The results revealed that the starch fraction of 0.5 was a critical point for the conversion of the protein matrix to starch matrix and conversion of the gel from elastic to weak. Moreover, the protein-starch synergistic effect on the storage modulus was strongest at fractions of 0.5 and 0.6, due to the formation of a semi-interpenetrating network, with more amylose from the melted starch granules interpenetrated with the protein molecules, and the absorption of water by the starch granules to concentrate the protein matrix. Additionally, no covalent interaction between the protein and starch occurred with increasing starch fraction, thus having no significant influence on the protein secondary structure.
authors.affiliation: College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; The Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China.
authors.forename: Mingcong
authors.initials: M
authors.lastname: Fan
authors.affiliation: College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; The Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China.
authors.forename: Ting
authors.initials: T
authors.lastname: Hu
authors.affiliation: College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; The Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China.
authors.forename: Siming
authors.initials: S
authors.lastname: Zhao
authors.affiliation: College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; The Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China.
authors.forename: Shanbai
authors.initials: S
authors.lastname: Xiong
authors.affiliation: Hangzhou Starpro Starch Co. Ltd, Hangzhou 310016, China.
authors.forename: Jing
authors.initials: J
authors.lastname: Xie
authors.affiliation: College of Food Science and Technology, and MOE Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Wuhan 430070, China; The Sub Center (Wuhan) of National Technology and R&D of Staple Freshwater Fish Processing, Wuhan 430070, China. Electronic address: hql@mail.hzau.edu.cn.
authors.forename: Qilin
authors.initials: Q
authors.lastname: Huang
mesh_terms: D000688:Amylose / Q000737:chemistry* / Q000378:metabolism; D000818:Animals; D002347:Carps / Q000254:growth & development / Q000378:metabolism*; D029941:Fish Proteins / Q000737:chemistry* / Q000378:metabolism; D005615:Freezing; D002365:Manihot / Q000737:chemistry; D012212:Rheology; D017550:Spectroscopy, Fourier Transform Infrared; D013213:Starch / Q000737:chemistry* / Q000378:metabolism
chemical_list: D029941:Fish Proteins; D013213:Starch; D000688:Amylose
keywords: Cassava starch; Eosin (PubChem CID: 11048); Ethanol (PubChem CID: 702); Fish myofibrillar protein; Formaldehyde (PubChem CID: 712); Gel characteristics; Iodine (PubChem CID: 807); Microstructure; Protein-starch composites; Sodium chloride (PubChem CID: 5234); Sodium dihydrogen phosphate (PubChem CID: 23673460); Starch fraction; Xylene (PubChem CID: 6850715)