Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation

Xinbo Zhuang; Xiping Jiang; Hengyue Zhou; Yinji Chen; Yingying Zhao; Hongshun Yang; Guanghong Zhou

doi:10.1016/j.carbpol.2019.115449

Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation

Carbohydr Polym. 2020 Feb 1:229:115449. doi: 10.1016/j.carbpol.2019.115449. Epub 2019 Oct 11.

Authors

Xinbo Zhuang¹, Xiping Jiang², Hengyue Zhou³, Yinji Chen⁴, Yingying Zhao⁵, Hongshun Yang⁶, Guanghong Zhou⁷

Affiliations

¹ College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, China; Key Lab of Meat Processing and Quality Control, MOE, Jiangsu Innovation Center of Meat Production and Processing, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China.
² College of Science, Nanjing Agricultural University, Nanjing 210095, China.
³ Key Lab of Meat Processing and Quality Control, MOE, Jiangsu Innovation Center of Meat Production and Processing, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China.
⁴ College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, China.
⁵ Henan Key Laboratory of Cold Chain Food Quality and Safety Control, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China.
⁶ Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, Singapore 117543, Singapore. Electronic address: chmynghs@nus.edu.sg.
⁷ Key Lab of Meat Processing and Quality Control, MOE, Jiangsu Innovation Center of Meat Production and Processing, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: guanghong.zhou@hotmail.com.

PMID: 31826526
DOI: 10.1016/j.carbpol.2019.115449

Abstract

In this study, the effect and mechanism of myofibrillar protein (MP) gelation influenced by the hydration characteristic of three polysaccharides were studied through puncture test, paraffin section, SEM and Raman spectroscopy. The gel strength and water holding capability reflect that MP gelation only significantly improves until modified starch (MS) addition beyond 1.0%. The MS granule improves MP gel property through simply physical swelling effect. At gelatinization temperature, MS absorbs the moisture nearby to compress the MP three-dimensional networks, but the swelling effect is limited. The insoluble dietary fiber (IDF) improves MP gelation property through moisture stability. The IDF addition could lessen the appearance of moisture channel in MP gel networks and promote the interaction of hydrophobic groups. The MP gelation with 2.0% IDF addition has the highest gel strength (279 g) and water holding capability (91.87%). The konjac glucomannan (KG) (>1.0%) could degrade gel property of MP gelation through interpenetrate structure, because the KG hydrogel hinders the aggregation of the MP gel networks. In conclusion, the IDF, which has strong water-holding capability at room temperature and distribute individually, is the best polysaccharides-based fat replacement in low-fat restructured products.

Keywords: Gelation; Microstructure; Myofibrillar protein; Polysaccharides; Secondary structure.

MeSH terms

Animals
Dietary Fiber*
Fat Substitutes / chemistry
Hydrogels / chemistry*
Manihot / chemistry
Mannans / chemistry*
Muscle Proteins / chemistry
Muscle Proteins / metabolism*
Myofibrils / chemistry*
Protein Conformation / drug effects
Protein Structure, Secondary / drug effects
Saccharum / chemistry
Starch / chemistry*
Swine

Substances

Dietary Fiber
Fat Substitutes
Hydrogels
Mannans
Muscle Proteins
(1-6)-alpha-glucomannan
Starch