Effects of explosion puffing on surimi-starch blends: Structural characteristics, physicochemical properties, and digestibility
Dandan Wang, Wenfang Han, Liu Shi, Xiaojia Guo, Sheng Chen, Lang Chen, Yu Qiao, Wenjin Wu, Jiangtao Li, Lan Wang
Abstract
This study investigated the influence of different explosion puffing pressures (0.6 MPa-1.0 MPa) on the structural characteristics, physicochemical characteristics, and digestibility of surimi-starch blends. With increased explosion puffing pressures, the starch granules attached to the protein network and bound to the protein increasingly tight. The results of X-ray diffraction and Fourier-transform infrared spectroscopy (FTIR) showed that explosion puffing destroyed ordered starch molecule chains resulting in a starch structure chaos. In addition, explosion puffing reduced the secondary structure number of surimi proteins by loosening intramolecular hydrogen bonds. The explosion puffing decreased the digestibility of puffed surimi-starch blends, while increased the resistant starch content. Maillard reaction in the puffing process led to the browning of the surimi-starch blends. the surimi-starch blends exhibited the optimal qualities with homogeneous pore structure, good color (70.11), excellent crispness (25.55 mm), desirable hardness (1967.57 Pa), and high expansion rate (398.85%) at explosion pressure 0.8 MPa. Our findings provide a reference for processing non-fried high-protein puffed food.