{"title":"利用拉曼光谱研究不同淀粉对猪肉碎凝胶质量的影响机理及定量分析","authors":"","doi":"10.1016/j.foodhyd.2024.110634","DOIUrl":null,"url":null,"abstract":"<div><p>Minced pork gel often faces challenges during preparation, such as sticking and splitting, which can result in a loose structure, significantly compromises its quality. This study aimed to improve minced pork gel quality by incorporating different starches: mung bean starch (MBS), potato starch (POS), pea starch (PES), and corn starch (CS), focusing on enhancing water-holding capacity (WHC) and gel strength. Raman spectroscopy was employed to investigate the mechanisms behind gel quality changes and to develop quantitative predictions of WHC and gel strength in response to starch addition. The results showed that 15% starch addition was optimal, with POS performing best. Notably, starch addition promoted α-helix and random coil transformation into β-sheet and β-turn in protein structure. Additionally, the starch-minced pork gel system exhibited enhanced cross-linking and density through hydrophobic interactions, contributing to improved WHC and gel strength. Finally, to quantitatively assess the gel quality change under different starches, support vector machine (SVM), uninformative variable elimination-SVM (UVE-SVM), genetic algorithm-SVM (GA-SVM), and adaptive reweighted sampling-SVM (CARS-SVM) modeling were built. Among these, UVE-SVM model achieved the optimal performance for both WHC (Rp<sup>2</sup> = 0.8553, RPD = 2.1567) and gel strength (Rp<sup>2</sup> = 0.8508, RPD = 2.1981). Therefore, this study demonstrates that the addition of starch, particularly POS, can enhance minced pork gel quality by improving both WHC and gel strength. Moreover, it establishes Raman spectroscopy coupled with UVE-SVM as a reliable method for non-destructive, and rapid detection of these quality parameters in minced pork gel under different starch conditions.</p></div>","PeriodicalId":320,"journal":{"name":"Food Hydrocolloids","volume":null,"pages":null},"PeriodicalIF":11.0000,"publicationDate":"2024-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Investigating the change mechanism and quantitative analysis of minced pork gel quality with different starches using Raman spectroscopy\",\"authors\":\"\",\"doi\":\"10.1016/j.foodhyd.2024.110634\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Minced pork gel often faces challenges during preparation, such as sticking and splitting, which can result in a loose structure, significantly compromises its quality. This study aimed to improve minced pork gel quality by incorporating different starches: mung bean starch (MBS), potato starch (POS), pea starch (PES), and corn starch (CS), focusing on enhancing water-holding capacity (WHC) and gel strength. Raman spectroscopy was employed to investigate the mechanisms behind gel quality changes and to develop quantitative predictions of WHC and gel strength in response to starch addition. The results showed that 15% starch addition was optimal, with POS performing best. Notably, starch addition promoted α-helix and random coil transformation into β-sheet and β-turn in protein structure. Additionally, the starch-minced pork gel system exhibited enhanced cross-linking and density through hydrophobic interactions, contributing to improved WHC and gel strength. Finally, to quantitatively assess the gel quality change under different starches, support vector machine (SVM), uninformative variable elimination-SVM (UVE-SVM), genetic algorithm-SVM (GA-SVM), and adaptive reweighted sampling-SVM (CARS-SVM) modeling were built. Among these, UVE-SVM model achieved the optimal performance for both WHC (Rp<sup>2</sup> = 0.8553, RPD = 2.1567) and gel strength (Rp<sup>2</sup> = 0.8508, RPD = 2.1981). Therefore, this study demonstrates that the addition of starch, particularly POS, can enhance minced pork gel quality by improving both WHC and gel strength. Moreover, it establishes Raman spectroscopy coupled with UVE-SVM as a reliable method for non-destructive, and rapid detection of these quality parameters in minced pork gel under different starch conditions.</p></div>\",\"PeriodicalId\":320,\"journal\":{\"name\":\"Food Hydrocolloids\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":11.0000,\"publicationDate\":\"2024-09-11\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Hydrocolloids\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0268005X24009081\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Hydrocolloids","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0268005X24009081","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Investigating the change mechanism and quantitative analysis of minced pork gel quality with different starches using Raman spectroscopy
Minced pork gel often faces challenges during preparation, such as sticking and splitting, which can result in a loose structure, significantly compromises its quality. This study aimed to improve minced pork gel quality by incorporating different starches: mung bean starch (MBS), potato starch (POS), pea starch (PES), and corn starch (CS), focusing on enhancing water-holding capacity (WHC) and gel strength. Raman spectroscopy was employed to investigate the mechanisms behind gel quality changes and to develop quantitative predictions of WHC and gel strength in response to starch addition. The results showed that 15% starch addition was optimal, with POS performing best. Notably, starch addition promoted α-helix and random coil transformation into β-sheet and β-turn in protein structure. Additionally, the starch-minced pork gel system exhibited enhanced cross-linking and density through hydrophobic interactions, contributing to improved WHC and gel strength. Finally, to quantitatively assess the gel quality change under different starches, support vector machine (SVM), uninformative variable elimination-SVM (UVE-SVM), genetic algorithm-SVM (GA-SVM), and adaptive reweighted sampling-SVM (CARS-SVM) modeling were built. Among these, UVE-SVM model achieved the optimal performance for both WHC (Rp2 = 0.8553, RPD = 2.1567) and gel strength (Rp2 = 0.8508, RPD = 2.1981). Therefore, this study demonstrates that the addition of starch, particularly POS, can enhance minced pork gel quality by improving both WHC and gel strength. Moreover, it establishes Raman spectroscopy coupled with UVE-SVM as a reliable method for non-destructive, and rapid detection of these quality parameters in minced pork gel under different starch conditions.
期刊介绍:
Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication.
The main areas of interest are:
-Chemical and physicochemical characterisation
Thermal properties including glass transitions and conformational changes-
Rheological properties including viscosity, viscoelastic properties and gelation behaviour-
The influence on organoleptic properties-
Interfacial properties including stabilisation of dispersions, emulsions and foams-
Film forming properties with application to edible films and active packaging-
Encapsulation and controlled release of active compounds-
The influence on health including their role as dietary fibre-
Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes-
New hydrocolloids and hydrocolloid sources of commercial potential.
The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.