College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, Jiangsu 210023, China.
Meat Sci. 2020 Dec;170:108228. doi: 10.1016/j.meatsci.2020.108228. Epub 2020 Aug 14.
The effects of three polysaccharides on the textural properties and microstructure of myofibrillar protein (MP) gels were studied. The gel strength and rheological properties of composite MP gels were significantly improved with insoluble dietary fibre (DF) and modified starch (MS) addition, while konjac glucomannan (KG) had limited effects at 1% addition. The SEM images indicated that moisture extrusion formed moisture channels and deteriorated the aggregation of MP gel networks during the thermal process. The polysaccharides stabilized moisture and reduced the appearance of moisture channels in the gel network, thereby promoting the formation of compact and integral gel networks. The MP-polysaccharide mixture is a thermally incompatible system and presented two main forms after the thermal process: 1) the "trapped" structure and 2) the "interpenetrated" structure. In the "trapped" structure, the MP was the dominant structure of the composite gel network. In the "interpenetrated" structure, the continuous polysaccharide hydrogel substantially hindered the aggregation of MP gel networks. Principal component analysis showed that the phase behaviour and moisture stability of polysaccharides significantly influenced the textural quality and microstructure of composite MP gelation. The study indicated that polysaccharides that contribute to moisture stability and form a "trapped structure" (phase behaviour) are ideal fat replacements for improving composite gel properties, especially DF.
三种多糖对肌原纤维蛋白（MP）凝胶的质构特性和微观结构的影响。添加不溶性膳食纤维（DF）和改性淀粉（MS）可显著提高复合 MP 凝胶的凝胶强度和流变性能，而添加魔芋葡甘聚糖（KG）的效果有限。SEM 图像表明，在热加工过程中，水分挤出形成水分通道，并恶化了 MP 凝胶网络的聚集。多糖稳定水分，减少凝胶网络中水分通道的出现，从而促进致密和整体凝胶网络的形成。MP-多糖混合物是一种热不相容体系，在热加工后呈现两种主要形式：1）“捕获”结构和 2）“互穿”结构。在“捕获”结构中，MP 是复合凝胶网络的主要结构。在“互穿”结构中，连续的多糖水凝胶大大阻碍了 MP 凝胶网络的聚集。主成分分析表明，多糖的相行为和水分稳定性显著影响复合 MP 凝胶化的质构品质和微观结构。研究表明，有助于水分稳定性并形成“捕获结构”（相行为）的多糖是改善复合凝胶特性的理想脂肪替代品，尤其是 DF。
