期刊
LWT-FOOD SCIENCE AND TECHNOLOGY
卷 87, 期 -, 页码 361-367出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.lwt.2017.09.009
关键词
NaCl; Myofibrillar protein; Flaxseed gum; Water holding capacity; Gelling mechanism
资金
- National Natural Science Foundation of China [31401516]
- Fundamental Research Funds for the Central Universities [Y0201400114]
- Jinling Institute of Technology [JIT-B-201301]
This study aimed to investigate the thermal gelling properties of porcine myofibrillar protein (MP) containing flaxseed gum (FG) at different NaCl concentrations. In this work, MP-FG gels with 0.4% FG were prepared with varying NaCl concentrations (0.2-0.6 M). FG enhanced the water holding capacity (WHC) and decreased the gel strength of MP sols at different NaCl concentrations. The particle size of the MP gels increased with FG addition at a low NaCl concentration (0.2 M) but decreased under a high NaCl concentration. Dynamic rheological tests proved that the storage modulus and gelation rates of MP-FG gels were lower than those of MP gels. FG induced the partial transformation of alpha-helices into beta-sheets in the gels under different NaCl concentrations. Scanning electron microscopy images revealed that the MP-FG network became more compact with increasing NaCl concentration. These results provide novel insights into the structural functional relationships of MP-FG gels at different NaCl concentrations. (C) 2017 Elsevier Ltd. All rights reserved.
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