Effects of pre-gelatinized whole Pueraria powder on the properties of duck meat sausages: Insights into gelatinization and molecular interactions

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成果类型：

期刊论文

作者：

Shao, Jianbo;Zhang, Chenxi;Ai, Youwei;Wang, Hongxun;Han, Yahong*;...

通讯作者：

Han, Yahong;Hou, Wenfu

作者机构：

[Shao, Jianbo; Hou, Wenfu; Zhang, Chenxi; Ai, Youwei] Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China

[Wang, Hongxun] College of Biological and Pharmaceutical Engineering, Wuhan Polytechnic University, Wuhan, Hubei 430023, PR China

[Han, Yahong] Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China. Electronic address: yahonghan2019@hotmail.com

[Hou, Wenfu] Hubei Jingchu Specialty Food Industry Technology Research Institute, Jingzhou, Hubei 434000, PR China. Electronic address: houwenfu@whpu.edu.cn

通讯机构：

[Hou, Wenfu; Han, Yahong] H

Hubei Key Laboratory for Processing and Transformation of Agricultural Products, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, PR China. Electronic address:

Hubei Jingchu Specialty Food Industry Technology Research Institute, Jingzhou, Hubei 434000, PR China. Electronic address:

语种：

英文

关键词：

Duck meat;Gel properties;Pre-gelatinization;Sausage;Whole Pueraria power

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2025

卷：

493

期：

Pt 4

页码：

146020

DOI：

10.1016/j.foodchem.2025.146020

基金类别：

CRediT authorship contribution statement Jianbo Shao: Writing – review & editing, Writing – original draft, Visualization, Formal analysis. Chenxi Zhang: Writing – original draft, Validation, Methodology, Investigation, Conceptualization. Youwei Ai: Visualization, Project administration. Hongxun Wang: Supervision, Resources, acquisition. Yahong Han: Writing – review & editing, Supervision, acquisition. Wenfu Hou: Writing – review & editing, Supervision, Project administration, acquisition. Acknowledgements This work was supported by Hubei Provincial Natural Science Foundation of China ( 2024AFB964 ); Hubei Education Department Science and Technology Research Program Young Talents Project ( Q20231605 ); Scientific Research Program of Hubei Provincial Department of Education ( D20221613 ); Key Research and Development Program of Hubei Province ( 2023BBB038 ); Research of Wuhan Polytechnic University ( 2023RZ080 ); Graphic abstract was draw by figdraw.

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

生命科学与技术学院

摘要：

Pueraria containing starch, dietary fiber, and polyphenols, has the potential to be a functional ingredient, but its starch requires modification to overcome limitations and enhance its quality. To address this, we applied pre-gelatinization treatment to whole Pueraria powder (WP) to enhance its functionality. The impact of WP and pre-gelatinized Pueraria powder (PWP) on the texture, rheology, and microstructure of duck sausage was investigated. PWP improved the quality deterioration caused by WP in duck sausages. SEM images showed that sausage...

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Effects of pre-gelatinized whole Pueraria powder on the properties of duck meat sausages: Insights into gelatinization and molecular interactions

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