Effects of hydrocolloids as fat-replacers on the physicochemical and structural properties of salt-soluble protein isolated from water-boiled pork meatballs

Konjac glucomannan (KGM), xanthan gum (XG), guar gum (GG), and & kappa;-carrageenan (KC), as substituent, are commonly used in ground pork products. Here, the content of these (0.5, 1.0, 1.5, and 2.0%, w/w) on the gel properties, thermal properties, and interaction forces of salt-soluble protein (SSP) isolated from water-boiled pork meatballs were investigated. We found 1.0% KGM, 0.5% XG, 0.5-2.0% GG, and 0.5-2.0% KC to water boiled pork meatballs exerted a positive effect on the denaturation temperature, hydrogen bonds, hydrophobic interactions, disulfide bonds, & alpha;-helix, and & beta;-sheet content of SSP, as well as the strength and storage modulus of the modified protein gel. The addition of these hydrocolloids with the addition of 1.0% aggregated myosin and actin, led to the enhancement of the bands corresponding to myosin heavy chain and actin. The prediction model of gel strength showed that the gel strength was negatively correlated with Tpeak1, Tpeak2, and ionic bond. This study provides theoretical guidance for improving the application of hydrocolloids in pork-based foods.

Automated summary

The effects of konjac glucomannan, xanthan gum, guar gum, and kappa-carrageenan on the properties of pork meatballs were studied. The results showed that the addition of these hydrocolloids improved the denaturation temperature, content of hydrogen bonds, hydrophobic interactions, disulfide bonds, alpha-helix, and beta-sheet content of the isolated salt-soluble protein. These hydrocolloids also enhanced the strength and storage modulus of the protein gel. Furthermore, the addition of these hydrocolloids along with aggregated myosin and actin resulted in an increase in the bands corresponding to myosin heavy chain and actin. The study provides theoretical guidance for the application of hydrocolloids in pork-based foods.