College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, China; Key Lab of Meat Processing and Quality Control, MOE, Jiangsu Innovation Center of Meat Production and Processing, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China.
College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, Jiangsu, China.
Food Chem. 2021 Mar 1;339:127941. doi: 10.1016/j.foodchem.2020.127941. Epub 2020 Aug 31.
The effect and mechanism of myofibrillar protein (MP) gelation influenced by konjac glucomannan (KG) addition were studied. The KG addition significantly improved gel strength and water holding capability (WHC) of MP-KG composite gel, but it had additive limitation at 1.0%. The SEM showed that KG (<1.0%) reduced the appearance of moisture channels and promoted the formation of an integral MP gel network. Raman spectroscopy showed that KG addition (<1.0%) promoted the protein unfolding and the interaction of hydrophobic groups during thermal processing. However, the KG (>1.0%) would form continuous viscous hydrogel and interpenetrate with the MP solution, which hindered the interaction of hydrophobic groups during thermal process, and the MP formed a loose and degraded final structure. Hence, MP gels produced with the addition of KG underwent a transformation from a loose structure to a compact structure to an unaggregated structure, which was influenced by moisture stability and phase separation behavior.
研究了魔芋葡甘聚糖（KG）对肌原纤维蛋白（MP）凝胶化的影响及其作用机制。KG 的添加显著提高了 MP-KG 复合凝胶的凝胶强度和持水力（WHC），但在 1.0%时存在添加极限。SEM 表明，KG（<1.0%）减少了水分通道的出现，促进了完整的 MP 凝胶网络的形成。拉曼光谱表明，KG 的添加（<1.0%）促进了蛋白质的展开和疏水性基团在热加工过程中的相互作用。然而，KG（>1.0%）会形成连续的粘性水凝胶，并与 MP 溶液相互渗透，这阻碍了疏水性基团在热过程中的相互作用，导致 MP 形成松散和降解的最终结构。因此，添加 KG 的 MP 凝胶经历了从松散结构到紧密结构再到无聚集结构的转变，这受到水分稳定性和相分离行为的影响。
