Journal of Food Quality / 2017 / Article / Tab 3

Research Article

Improvement of the Quality of Surimi Products with Overdrying Potato Starches

Table 3

Secondary protein structure content of Amide I.

SampleContent (%)
Alpha helixBeta foldingBeta turnRandom coil

CON30.7 ± 0.634.4 ± 0.99.4 ± 0.325.5 ± 0.1
8% NPS28.4 ± 0.135.6 ± 0.58.5 ± 0.627.5 ± 0.4
8% LMPS25.4 ± 0.725.0 ± 1.17.9 ± 0.441.7 ± 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).

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