背景:天然肌原纤维蛋白(MP)对微环境的变化敏感,如pH和离子强度,因此会对肉制品的最终质量产生不利影响。本研究的目的是修饰天然MP以及改善MP的功能性质。因此,研究了不同浓度魔芋多糖(0、1.5、3、4.5和6gkg-1蛋白)对MP凝胶的质量改善作用。
结果:魔芋多糖浓度为6gkg-1蛋白,复合凝胶获得了水结合力(WHC增加了7.71%)和质地性能(强度从29.12N·mm增加到37.55N·mm,增加8.43N·mm)。同时,魔芋多糖可以帮助形成更多的二硫键和非二硫键共价键,增强了MP的交联,保持了MP凝胶网络结构。然后,随着α-螺旋结构的保留(显著增加8.11%),较慢的蛋白质聚集和小聚集体的形成,这支持了精细和均匀网络结构的形成,并减少了水的流动性。
结论:在加热过程中,魔芋多糖可以吸收周围的水分并填充凝胶系统,这导致凝胶网络的水含量增加,并增强了凝胶的凝胶形成能力。同时,魔芋多糖可能抑制蛋白质的不规则聚集,促进小聚集体的形成,依次通过有序排列形成均匀连续的凝胶基质。本文受版权保护。保留所有权利。
BACKGROUND: Natural myofibrillar protein (MP) is sensitive to changes in the microenvironment, such as pH and ionic strength, and therefore can adversely affect the final quality of meat products. The aim of this
study was to modify natural MP as well as to improve its functional properties. Therefore, the quality improvement effect of konjac polysaccharides with different concentrations (0, 1.5, 3, 4.5 and 6 g kg-1 protein) on MP gels was investigated.
RESULTS: With a concentration of konjac polysaccharides of 6 g kg-1 protein, the composite gel obtained exhibited a significant improvement of water binding (water holding capacity increased by 7.71%) and textural performance (strength increased from 29.12 to 37.55 N mm, an increase of 8.43 N mm). Meanwhile, konjac polysaccharides could help to form more disulfide bonds and non-disulfide covalent bonds, which enhanced the crosslinking of MP and maintained the MP gel network structure. Then, with the preservation of α-helix structure (a significant increase of 8.11%), slower protein aggregation and formation of small aggregates, this supported the formation of a fine and homogeneous network structure and allowed a reduction in water mobility.
CONCLUSIONS: During the heating process, konjac polysaccharides could absorb the surrounding water and fill the gel system, which resulted in an increase in the water content of the gel network and enhanced the gel-forming ability of the gel. Meanwhile, konjac polysaccharides might inhibit irregular aggregation of proteins and promote the formation of small aggregates, which in turn form a homogeneous and continuous gel matrix by orderly arrangement. © 2023 Society of Chemical Industry.