Journal
FOOD RESEARCH INTERNATIONAL
Volume 100, Issue -, Pages 586-594Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2017.07.063
Keywords
Sugarcane dietary fiber; Myofibrillar protein; Gelation; Secondary structure; Microstructure
Categories
Funding
- National Science and Technology Support Program [2013BAD28B03]
- National Center of Meat Quality and Safety Control [M2012K02]
- China Agriculture Research System [CARS-36-11B]
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control
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The effects of Sugarcane dietary fiber (SDF) on the gelation properties of porcine myofibrillar proteins (MP) were studied to understand its mechanism of action in improving gel functionality. Rheological tests on all composite gels (MP with SDF) showed the visco-elastic nature of MP, but the G' significantly increased with contents of SDF and with: article size (P < 0.05). However, the delta exhibited the opposite effect. Light microscopy suggested that SDF affected moisture distribution in the gel by drawing water from MP and homogenously embedded in gelation. It is proposed that during the heating the more concentrated MP promoted the unfolding of MP chains and facilitated the formation of beta-sheet instead of alpha-helices, leading to, a compact and homogenous three-dimensioned network. These results indicated that the SDF changed the water distribution and resulted in the enhanced gelation which reacted to firmly bind SDF and form a synergistic interaction system.
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