Particle size effect of defatted rice bran on the gel properties and flavor of silver carp surimi gels

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成果类型：

期刊论文

作者：

Zhang, Yinghui;Mao, Ying;Yang, Guoyan;Ji, Zhili;Wang, Zhan;...

通讯作者：

Li, JL

作者机构：

[Zhang, Yinghui; Ji, Zhili; Guo, Cheng; Shen, Wangyang; Yang, Guoyan; Li, Jinling; Mao, Ying; Jin, Weiping; Wang, Zhan; Li, JL] Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Hubei, Peoples R China.

[Zhang, Yinghui; Ji, Zhili; Guo, Cheng; Shen, Wangyang; Yang, Guoyan; Li, Jinling; Mao, Ying; Jin, Weiping; Wang, Zhan; Li, JL] Wuhan Polytech Univ, Dept Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

通讯机构：

[Li, JL ] W

Wuhan Polytech Univ, Hubei Key Lab Proc & Transformat Agr Prod, Wuhan 430023, Hubei, Peoples R China.

Wuhan Polytech Univ, Dept Food Sci & Engn, Wuhan 430023, Hubei, Peoples R China.

语种：

英文

期刊：

FOOD & FUNCTION

ISSN：

2042-6496

年：

2025

卷：

期：

页码：

3308-3324

DOI：

10.1039/d5fo00302d

基金类别：

Project of the Hubei Province Science and Technology Innovation Program [2024BBB097]; National Natural Science Foundation of China [32402029]; Research and Innovation Initiatives of WHPU [2024Y11]

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

摘要：

This study evaluated the impact of defatted rice bran (DRB) particle sizes (103.67-6.04 μm) on the gel properties and flavor of silver carp surimi gels. Decreasing DRB particle size significantly enhanced gel strength and water holding capacity (WHC). Specifically, DRB particles sized 12.83 and 6.04 μm increased the breaking force by 33.6% and 35.2%, respectively; deformation by 21.8% and 22.7%; and WHC by 12.38% and 13.20%. During two-stage heating, fine DRB induced ordered protein aggregation and facilitated the conformational transition fr...

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Particle size effect of defatted rice bran on the gel properties and flavor of silver carp surimi gels

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