Gravelle Andrew J, Barbut Shai, Marangoni Alejandro G
Department of Food Science, University of Guelph, Guelph, ON, Canada.
Sci Rep. 2017 Sep 14;7(1):11544. doi: 10.1038/s41598-017-11711-1.
A series of food grade particles were characterized for their potential as fillers in myofibrillar gels. The fillers were separated into (i) hydrophilic, insoluble, crystalline particles and (ii) starch granules. The particles used were microcrystalline cellulose, oat fiber and walnut shell flour, as well as potato and tapioca starches. Crystalline particles increased hardness and decreased recovery properties. Although all of these fillers decreased the T relaxation time of water, this was dependent on particle type and size. An increase in gel strength was observed with increasing filler content, which was attributed to particle crowding. Native potato starch was the most efficient at increasing liquid retention, while native tapioca was the least effective. Gel strength increased significantly only for the native potato and modified tapioca starches, but no effect on recovery attributes were observed for any of the starch varieties. The potato starches became swollen and hydrated to a similar extent during the protein gelation process, while the native tapioca starch gelatinized at higher temperatures, and the modified tapioca showed little evidence of swelling. T relaxometry supported this finding, as the meat batters containing native potato starch displayed two water populations, while the remaining starches displayed only a single population.
对一系列食品级颗粒作为肌原纤维凝胶填料的潜力进行了表征。这些填料分为两类：（i）亲水性、不溶性结晶颗粒和（ii）淀粉颗粒。所使用的颗粒有微晶纤维素、燕麦纤维、核桃壳粉以及马铃薯淀粉和木薯淀粉。结晶颗粒增加了硬度并降低了恢复特性。尽管所有这些填料都降低了水的横向弛豫时间（T2），但这取决于颗粒类型和大小。随着填料含量的增加，凝胶强度增加，这归因于颗粒拥挤。天然马铃薯淀粉在提高持液率方面最有效，而天然木薯淀粉效果最差。仅天然马铃薯淀粉和变性木薯淀粉的凝胶强度显著增加，但对于任何淀粉品种，均未观察到对恢复特性的影响。在蛋白质凝胶化过程中，马铃薯淀粉的膨胀和水合程度相似，而天然木薯淀粉在较高温度下糊化，变性木薯淀粉几乎没有膨胀迹象。横向弛豫测量结果支持了这一发现，因为含有天然马铃薯淀粉的肉糊显示出两种水群，而其余淀粉仅显示出单一水群。
