Effect and mechanism of psyllium husk (Plantago ovata) on myofibrillar protein gelation

In this study, the influence of psyllium husk (PH) on gel properties of myofibrillar protein (MP) and the corresponding interaction mechanism were investigated. The results indicated that the gel properties of MP could be adjusted by the addition of PH. At a low PH addition (0.1-1%, w/w), the MP gel network was filled, promoting the unfolding of protein structure and the interaction between proteins. The dense network effectively improved the texture property and water holding capacity (94.8%) of MP gels. At 2% PH addition, a complex interpenetrating gel network composed of MP and the polysaccharide in PH was formed, showing the best gel properties. The water holding capacity of MP gel was increased by 53.8%, the gel strength (132.09 g) was almost doubled, and the adhesiveness (22.92 g s) was also increased to six times as compared with pure MP gel. Increasing PH addition to 3%, the polysaccharide network dominated the system. The MP network was blocked, causing the unfolding of protein structure. The gel properties such as gel strength and water holding capacity were deteriorated. This study may provide some guidance for the application of PH as a potential functional ingredient in meat products.

Automated summary

The study showed that the addition of psyllium husk can adjust the gel properties of myofibrillar protein. Low concentrations of psyllium husk promoted protein unfolding and interaction, while high concentrations formed a complex gel network. The findings provide guidance for the potential application of psyllium husk in meat products.