Insights into starch-based gels: Selection, fabrication, and application

Shao, Guo-Qiang; Zhang, Huang; Xu, Dan; Wu, Feng-Feng; Jin, Ya-Mei; Yang, Na; Yu, Ke-Jing; Xu, Xue-Ming

doi:10.1016/j.ijbiomac.2023.128864

Cited by 7 publications

(1 citation statement)

References 124 publications

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“…Compared with the sample of T1, adding resistant starch led to a significant increase (p < 0.05) in hardness, springiness, cohesiveness, and chewiness in the pork batter. This can be attributed to the gelation process of resistant starch at high temperatures, which causes an expansion of starch particles and results in changes to the structural properties of the gel-like substances formed [23,24]. Since the resistant starch absorbs water from the surrounding environment during heating, the expanded resistant starch puts pressure on the gel matrix, resulting in an increase in hardness, springiness, cohesiveness, and chewiness [25].…”

Section: Texture Propertiesmentioning

confidence: 99%

Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter

Xie,

Liu,

Liang

et al. 2024

Gels

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Emulsified meat products contain high animal fat content, and excessive intake of animal fat is not good for health, so people are paying more and more attention to reduced-fat meat products. This study investigated the impact of varying proportions of pork back-fat and/or resistant starch on the proximate composition, water and fat retention, texture properties, color, and rheology characteristic of pork batter. The results found that replacing pork back-fat with resistant starch and ice water significantly decreased the total lipid and energy contents of cooked pork batter (p < 0.05) while improving emulsion stability, cooking yield, texture, and rheology properties. Additionally, when the pork back-fat replacement ratio was no more than 50%, there was a significant increase in emulsion stability, cooking yield, hardiness, springiness, cohesiveness, chewiness, and L* and G’ values (p < 0.05). Furthermore, resistant starch and ice water enhanced myosin head and tail thermal stability and increased G’ value at 80 °C. However, the initial relaxation times significantly decreased (p < 0.05) and the peak ratio of P21 significantly increased from 84.62% to 94.03%, suggesting reduced fluidity of water. In conclusion, it is feasible to use resistant starch and ice water as a substitute for pork back-fat in order to produce reduced-fat pork batter with favorable gel and rheology properties.

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Section: Texture Propertiesmentioning

confidence: 99%