Abstract：
The purpose of the present study was to investigate the gelling properties and in vitro digestibility of myofibrillar protein (MP) gels under low-salt condition as mediated by different concentrations of thermo-reversible curdlan gels (TRC) or thermo-irreversible curdlan gels (TIRC). The results showed that the incorporation of TRC or TIRC obviously improved the gel strength and water holding capacity of MP gels (P < 0.05). Those properties were most improved by adding 0.3 % TRC or TIRC with gel strength of 0.18 N or 0.17 N and WHC of 54.85 % or 49.05 %. Meanwhile, both TRC and TIRC promoted the transformation of α-helix into β-sheet, as well as hydrophobic interactions and disulfide bonds, which are the main forces for the maintenance of the MP gels. The microstructure revealed that the formation of dense and uniform protein network structures can be promoted by the addition of TRC or TIRC. The different modes of interaction between TRC or TIRC and MP resulted in different microstructures of the MP gels. Furthermore, incorporation of TRC or TIRC significantly reduced in vitro protein digestibility, especially for the 0.3 % (w/w) form (P < 0.05). Meanwhile, MP gels had the lowest in vitro protein digestibility after the addition of TRC (66.67 %) compared to the form of TIRC (70.93 %). Therefore, our present study indicated that incorporation form of TRC or TIRC have distinct implications on regulating the gelling properties and in vitro digestibility of MP gels under low-salt condition.
摘要：
本研究的目的是研究不同浓度的热可逆凝胶（TRC）或热不可逆凝胶（TIRC）介导的低盐条件下肌原纤维蛋白（MP）凝胶的胶凝特性和体外消化率。结果表明，TRC或TIRC的掺入明显提高了MP凝胶的凝胶强度和保水性（P<0.05）。通过添加具有0.18N或0.17N的凝胶强度和54.85%或49.05%的WHC的0.3%TRC或TIRC,这些性能得到最大改善。同时,TRC和TIRC都促进了α-螺旋向β-折叠的转化，以及疏水相互作用和二硫键，这是维持MP凝胶的主要力量。微观结构表明，添加TRC或TIRC可以促进致密均匀的蛋白质网络结构的形成。TRC或TIRC与MP之间的不同相互作用模式导致MP凝胶的不同微观结构。此外，掺入TRC或TIRC显着降低体外蛋白质消化率，尤其是0.3%(w/w)形式(P<0.05)。同时,与TIRC形式(70.93%)相比,MP凝胶在添加TRC后具有最低的体外蛋白质消化率(66.67%)。因此,我们目前的研究表明，在低盐条件下，TRC或TIRC的掺入形式对调节MP凝胶的胶凝特性和体外消化率具有不同的意义。
