The effects of hsian-tsao gum (HG) on the sensory properties, gel properties (gel strength, texture properties, gel-forming force and microstructure) and in vitro digestibility of starch-surimi mixed gel were explored in this study. The results showed that adding HG improved the sensory and texture properties. It also increased the breaking force, deformation and gel strength maximum at 90.5%(w/w) HG. Moreover, adding HG promoted protein aggregation with the enhancement of the disulfide bonds and hydrophobic forces to strengthen gel network structures, thus improving the textural properties of starch-surimi gel with the hardness, gumminess and chewiness maximum at 0.5% (w/w) HG. Nevertheless, the addition of HG decreased the in vitro disintegration and protein digestibility of starch-surimi gel. Based on PCA results, there was a positive correlation between hydrophobic interaction and hardness, adhesiveness and chewiness. Besides, a positive correlation was found between disulfide bond and elasticity, viscosity and gel strength. In vitro gel disintegration and protein digestibility were positively correlated to hydrophobic interaction, but negatively correlated with hardness, gelling, chewiness, stickiness, elasticity and gel strength. The results provide a theoretical reference for the application of HG in starch-surimi gel products to improve the gel properties.
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