Insight into the effects of coconut kernel fiber on the functional and microstructural properties of myofibrillar protein gel system

Pereira, Jailson; Sathuvan, Malairaj; Lorenzo, José M.; Boateng, Evans Frimpong; Brohi, Sarfaraz Ahmed; Zhang, Wangang

doi:10.1016/j.lwt.2020.110745

Cited by 34 publications

(18 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The changes of the G' and G" in proteins among all groups were shown in Figure 3. The dramatic change in G' value in all samples occurred when the temperature rise to about 50°C, which was in line with the report by Pereira et al (2020). The increased G' value in all groups indicated that the network structure of the protein gel was strengthened, which further promoted the formation of a three‐dimensional gel matrix (Yang et al, 2018).…”

Section: Resultssupporting

confidence: 92%

Effect of partial substitution of NaCl by KCl , CaCl ₂ , and MgCl ₂ on properties of mixed gelation from myofibrillar protein and Flammulina velutipes protein

Chen

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

The effects of substitution of sodium chloride (NaCl) by chloride salt mixtures (KCl, CaCl 2 , and MgCl 2 ) with different formulas on quality characteristics of mixed protein system containing 80% myofibrillar protein (MP) and 20% Flammulina velutipes protein (FVP) were investigated in this study. The addition of chloride salts (KCl, CaCl 2 , and MgCl 2 ) into a reduced-sodium (0.3 M NaCl) mixed gel system, increased the gel properties, and network structure of the MP-FVP gel, which might be attributed to the increase in protein solubility and rheological properties. The examination of the turbidity, particle size, zeta potential, UV spectroscopy, and Fourier transform infrared spectroscopy indicated that the protein molecules were obviously aggregated, that the electrostatic interaction was weakened, that the hydrophobic interaction and β-sheet content was increased. The results showed that when KCl, CaCl 2 , and MgCl 2 were used to replace NaCl at 35, 10, and 5%, respectively, the gel properties reached the maximum. Practical applicationsThis study evaluated the effects of different types of sodium salt substitution on the structural properties of proteins and the structural properties of mixed myofibrillar protein and Flammulina velutipes protein gels. The results revealed that the mixed protein molecules apparently aggregated under different replacement of KCl, CaCl 2, and MgCl 2 (i.e., 35, 10, and 5%). The hydrophobicity and β-sheet content significantly increased, while the electrostatic interaction decreased, leading to enhanced mixed gel properties. The results indicated the different replacements of sodium salts could improve the gels characteristics, which may be a guide for the future production of low-salt meat products.

show abstract

Section: Resultssupporting

confidence: 92%

Effect of partial substitution of NaCl by KCl , CaCl ₂ , and MgCl ₂ on properties of mixed gelation from myofibrillar protein and Flammulina velutipes protein

Chen

et al. 2022

Food Processing Preservation

View full text Add to dashboard Cite

show abstract

“…2a). Generally, at the initial stage of temperature rise, the head of myosin binding to each other produced a weak gel network structure, and G' increased (Pereira et al ., 2021). The reduction in G' (56 °C–61 °C) was related to network destruction and increased protein mobility induced by the unfolding of the myosin tail (Câmara et al ., 2020).…”

Section: Resultsmentioning

confidence: 99%

“…Dynamic oscillatory measurements were carried out using a rheometer (Haake MARS III, Thermo Fisher Scientific, Waltham, Massachusetts, USA) according to the method of Pereira et al . (2021) with some modifications. The Ab‐MP composite solution was situated between the parallel plates (diameter 40 mm, gap 1 mm) and heated from 20 °C to 80 °C at a rate of 2 °C/min after holding for 3 min.…”

Section: Methodsmentioning

confidence: 99%

“…The gelation of MP can affect the water holding capacity, gel strength, texture, structure and rheology of meat products. The quality of meat products can be determined by the characteristics of the compound gel of MP and animal fat substitutes, which can lead to effective use of protein and provide theoretical guidance to optimise production processes and develop new products (Pereira et al ., 2021). To our knowledge, there are no studies available on the interaction between Ab powder and chicken MP.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Agaricus bisporus on gel properties of chicken myofibrillar protein

Nan

Степанова

Kondratiuk

et al. 2022

Int J of Food Sci Tech

View full text Add to dashboard Cite

The gel-forming ability of myofibrillar protein (MP) is highly correlated with the characteristics of emulsified meat products. Incorporation of Agaricus bisporus (Ab) powder into MP gels may enhance its gel properties to facilitate the development of a novel and safe meat product. Therefore, this study investigated the effects of Ab powder on gel strength, water holding capacity (WHC), texture, rheological behaviour, LF-NMR spin-spin relaxation (T 2 ), microstructure and protein secondary structure of the MP gel system. The results indicated that the gel strength, WHC, G' value and G" value were significantly improved when the addition of Ab powder increased from 0% to 6% (P < 0.05). Meanwhile, the T 2 relaxation time was shortened, and free water was transformed into immobilised water. The texture of the gel was improved when 1%-4% Ab powder was added compared to the control. Furthermore, Ab filled in the gel network and promoted the unfolding of MP a-helix and the formation of MP b-sheet during the thermal denaturation of MP, leading to a dense aggregated network structure. The study suggested that Ab could be a promising ingredient in improving chicken MP's gel properties and developing fatreduced meat products.

show abstract

“…13 Hence studying and improving the properties of MP gel is conducive to evaluating and enhancing the quality of meat products. Many studies have indicated that the addition of extra substances also improves the gel quality of meat products, including polysaccharides, 14 salts 15 and enzyme preparations 16 ; Among them, carrageenan is widely used as a high-quality gelling agent to improve the gel properties of meat products. However, there are few reports on the comparison of the effects of κCG and ιCG on the gel properties of reconstituted meat products.…”

Section: Introductionmentioning

confidence: 99%

Contribution of κ‐/ι‐carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration

Lin

Jiang

et al. 2022

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND The contribution and mechanism of κ‐/ι‐carrageenan (CG) with different hydration characteristics on the gelling properties of shrimp myofibrillar protein (MP) gelation was studied. RESULTS The gel strength, water‐holding capacity and viscoelastic properties of MP gels were significantly enhanced by 1.0% κ‐/ι‐CG (P < 0.05), but the microstructure showed that excessive carrageenan caused fragmentation of the gel network and a corresponding decrease in gel properties. Compared to MP‐ιCG, MP‐κCG showed larger breaking force and shorter breaking distance, thus enhancing the hardness and brittleness of the gel, which might be ascribed to a reinforced network skeleton and a tighter binding of κCG‐myosin. However, MP‐ιCG stabilized more moisture in the gel network, thereby improving the tenderness of the gel, which might be related to the electrostatic repulsion observed between the sulfate groups of ιCG and the myosin observed by molecular docking. In addition, the β‐sheet content and intermolecular interactions might be positively correlated with gel properties. CONCLUSION In this study, a composite gel system was constructed based on the interaction of MP and CG. The quality differences of two kinds of CG‐MP gels were clarified, which will provide guidance for the application of different kinds of carrageenan and the development of recombinant meat products with specific quality. © 2022 Society of Chemical Industry.

show abstract

Insight into the effects of coconut kernel fiber on the functional and microstructural properties of myofibrillar protein gel system

Cited by 34 publications

References 33 publications

Effect of partial substitution of NaCl by KCl , CaCl ₂ , and MgCl ₂ on properties of mixed gelation from myofibrillar protein and Flammulina velutipes protein

Effect of partial substitution of NaCl by KCl , CaCl ₂ , and MgCl ₂ on properties of mixed gelation from myofibrillar protein and Flammulina velutipes protein

Effects of Agaricus bisporus on gel properties of chicken myofibrillar protein

Contribution of κ‐/ι‐carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration

Contact Info

Product

Resources

About

Insight into the effects of coconut kernel fiber on the functional and microstructural properties of myofibrillar protein gel system

Cited by 34 publications

References 33 publications

Effect of partial substitution of NaCl by KCl , CaCl 2 , and MgCl 2 on properties of mixed gelation from myofibrillar protein and Flammulina velutipes protein

Effect of partial substitution of NaCl by KCl , CaCl 2 , and MgCl 2 on properties of mixed gelation from myofibrillar protein and Flammulina velutipes protein

Effects of Agaricus bisporus on gel properties of chicken myofibrillar protein

Contribution of κ‐/ι‐carrageenan on the gelling properties of shrimp myofibrillar protein and their interaction mechanism exploration

Contact Info

Product

Resources

About

Effect of partial substitution of NaCl by KCl , CaCl ₂ , and MgCl ₂ on properties of mixed gelation from myofibrillar protein and Flammulina velutipes protein

Effect of partial substitution of NaCl by KCl , CaCl ₂ , and MgCl ₂ on properties of mixed gelation from myofibrillar protein and Flammulina velutipes protein