Mechanisms and physicochemical characteristics of modified starches in shrimp (Penaeus vannamei) myofibrillar protein gels

In order to explore the theoretical basis for the development of shrimp surimi products, the effects of acetylated distarch adipate (ADA) and hydroxypropyl distarch phosphate (HPDSP) on the shrimp ( Penaeus Vannamei ) myofibrillar protein gel (MPG) properties were studied using dynamic rheological, structural characteristics and molecular docking. The results showed that the addition of ADA or HPDSP performed well in dynamic rheological and texture profile analysis. Meanwhile, 1.0 % ADA and 1.0 % HPDSP had a homogeneous microstructure, hydrophobic interactions would affect the textural properties of MPG and Leu 62, Ser 64, Arg 51 may be the major binding sites for ADA, HPDSP and shrimp myosin. These findings provide a theoretical foundation for utilizing modified starches to improve the quality of high value shrimp surimi products.