To solve the problem of fast release, unsustainability of functional compounds in 3D printed surimi, nano scale of rice starch-xylo-oligosaccharides (XOS) was prepared. Meanwhile, its characteristics and printing effects on surimi were determined. Results shown that the nano rice starch and XOS with ratio of 1:2.5 had good characteristics (particle size 444 nm, embedding rate 86%, stable particle size with Na+ and heating process). Moreover, it endowed surimi with antioxidant ability and prolonged the release of XOS in surimi during in vitro digestion, which might keep it for continuous release. Additionally, nano starch-XOS increased ionic bonds and hydrogen bonds by 78% and 58% respectively to enhance gel strength, texture of surimi. As well as it also could fill up gel network gaps to form denser structure, which increased self-supporting ability to improve printing effects. While excessive XOS (>1%) could wrap protein to inhibit gel formation to produce burs and...
3D printing and controlled release of functional ripening surimi improved by nano starch-xylo-oligosaccharides: chemical bonds and microstructure influences.
Yaqin Hu, College of Food Science and Engineering, Hainan Tropical Ocean University, Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Sanya, 572022, China. E-mail firstname.lastname@example.org
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Gaoshang Li, Zhiheng Hu, Junqi Zhan, Jiayin Huang, Zijing Lu, Chunhong Yuan, Jianchu Chen, Yaqin Hu; 3D printing and controlled release of functional ripening surimi improved by nano starch-xylo-oligosaccharides: chemical bonds and microstructure influences.. IFIS Food and Health Sciences Database 2022; doi:
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