Improvement of the Quality of Surimi Products with Overdrying Potato Starches

Table 3

Secondary protein structure content of Amide I.

Sample	Content (%)
	Alpha helix	Beta folding	Beta turn	Random coil
CON	30.7 ± 0.6	34.4 ± 0.9	9.4 ± 0.3	25.5 ± 0.1
8% NPS	28.4 ± 0.1	35.6 ± 0.5	8.5 ± 0.6	27.5 ± 0.4
8% LMPS	25.4 ± 0.7	25.0 ± 1.1	7.9 ± 0.4	41.7 ± 0.8

CON (control, i.e., pure surimi gel), NPS (surimi gel with native potato starch), and LMPS (surimi gel with low-moisture potato starch). Values with different letters within a column indicate statistically significant differences (P > 0.05).