Crosslinking ability of hydrolyzed distarch phosphate and its stabilizing effect on rehydrated sea cucumber.
Food Chem
; 456: 139866, 2024 Oct 30.
Article
in En
| MEDLINE
| ID: mdl-38852446
ABSTRACT
Effective crosslinking among food constituents has the potential to enhance their overall quality. Distarch phosphate (DSP), a common food additive employed as a thickening agent, bears a pre-crosslinked oligosaccharide (PCO) moiety within its molecular structure. Once this moiety is released, its double reducing end has the potential to undergo crosslinking with amino-rich macromolecules through Maillard reaction. In this study, hydrolyzed distarch phosphate (HDSP) was synthesized, and spectroscopic analysis verified the presence of PCO within HDSP. Preliminary validation experiment showed that HDSP could crosslink chitosan to form a hydrogel and significant browning was also observed during the process. Furthermore, rehydrated sea cucumber (RSC) crosslinked with HDSP exhibited a more intact appearance, higher mechanical strength, better color profile, and increased water-holding capacity. This series of results have confirmed that HDSP is capable to crosslink amino-rich macromolecules and form more stable three-dimensional network.
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Phosphates
/
Sea Cucumbers
Limits:
Animals
Language:
En
Journal:
Food Chem
Year:
2024
Document type:
Article
Country of publication:
United kingdom