Key Lab of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, China.
School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
Food Res Int. 2017 Oct;100(Pt 1):586-594. doi: 10.1016/j.foodres.2017.07.063. Epub 2017 Jul 27.
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 particle size (P<0.05). However, the δ 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 β-sheet instead of α-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.
研究甘蔗膳食纤维（SDF）对猪肌原纤维蛋白（MP）凝胶特性的影响，以了解其改善凝胶功能的作用机制。所有复合凝胶（含 SDF 的 MP）的流变学测试表明 MP 具有粘弹性，但随着 SDF 含量和粒径的增加，G'显著增加（P<0.05）。然而，δ则呈现相反的效果。光学显微镜表明，SDF 通过从 MP 中吸取水分并均匀地嵌入凝胶化过程中来影响凝胶中的水分分布。据推测，在加热过程中，更浓缩的 MP 促进了 MP 链的展开，并促进了β-折叠的形成而不是α-螺旋，从而形成了致密且均匀的三维网络。这些结果表明，SDF 改变了水分分布，从而增强了凝胶化，这反过来又能牢固地结合 SDF 并形成协同相互作用系统。
