Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

Zhuang, Xinbo; Han, Minyi; Bai, Yun; Liu, Yafu; Xing, Lujuan; Xu, Xinglian

doi:10.1016/j.foodhyd.2017.08.015

Cited by 146 publications

(49 citation statements)

References 28 publications

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“…The breaking force significantly increased when the BSDF concentration increased from 0% to 2% (P<0.05), while the breaking force had no significant increase (P>0.05) when the BSDF concentration increased from 2% to 4%. Similar results were found by Zhuang et al (2018), who reported that the addition of various amounts of sugarcane dietary fibre could increase the breaking force of myofibrillar proteins. Cruz et al (2010) and Han and Bertram (2017) reported that some dietary fibres acted as "active" fillers and binders, thus promoted to the formation of a stronger gel network through nonspecific interactions with the primary gelling component.…”

Section: Breaking Forcesupporting

confidence: 89%

“…Both of the above peaks were characteristic absorption peaks of BSDF. Peak 3 at 2,900-2,800 cm −1 was assigned to CH 2 and CH 3 bending vibrations in cellulose, proteins, peptides and aliphatic amino acids (Yu et al, 2012;Zhuang et al, 2018). The peak intensity was obviously enhanced compared to the infrared spectrum of the SSP gel without BSDF (T0).…”

Section: Ftirmentioning

confidence: 98%

“…These results indicated that the intensity and wavenumbers of Peak 3 were significantly affected by the addition of BSDF and the CH 2 groups more likely interacted with other side chains (Sinthusamran, Benjakul, Swedlund, & Hemar, 2017), suggesting that the interaction occurred between proteins and BSDF. Zhuang et al (2018) reported that sugarcane insoluble dietary fibre could also significantly affect the hydrophobic aliphatic amino acid residues to improve the hydrophobic interactions of aliphatic residues. Zhang et al (2018) reported that soluble nanofibre cellulose enhanced the peak intensity at 2,960 cm −1 because of the addition of cNFC and the formation of hydrogen bonds between the protein and cNFC.…”

Section: Ftirmentioning

confidence: 99%

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Effect of bamboo shoot dietary fiber on gel quality, thermal stability and secondary structure changes of pork salt-soluble proteins

Liu

Bai

et al. 2019

CyTA - Journal of Food

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2019) Effect of bamboo shoot dietary fiber on gel quality, thermal stability and secondary structure changes of pork salt-soluble proteins, ABSTRACTThe effect of bamboo shoot dietary fibre (BSDF) (0%-4%) on the gel quality, protein thermal stability and secondary structure of pork salt-soluble proteins (SSP) was investigated. The water holding capacity (WHC), breaking force and particle size were increased with the addition of 2% BSDF. Differential scanning calorimetry (DSC) analysis indicated that the addition BSDF changed the thermal denaturation temperature of myosin tail and actin, and led to the disappearance of myosin head as the increase of BSDF up to 4%. SDS-PAGE showed that the band intensity of actin was obviously enhanced by the addition of BSDF. Fourier transform infrared (FTIR) spectroscopy showed that BSDF could affect the protein secondary structure. The α-helix content was significantly decreased and the β-sheet content was significantly increased (P<0.05). In conclusion, BSDF could improve gel quality of salt soluble proteins and has a potential to be applied in meat products.

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Section: Breaking Forcesupporting

confidence: 89%

Section: Ftirmentioning

confidence: 98%

Section: Ftirmentioning

confidence: 99%

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Effect of bamboo shoot dietary fiber on gel quality, thermal stability and secondary structure changes of pork salt-soluble proteins

Liu

Bai

et al. 2019

CyTA - Journal of Food

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“…As shown in Figure 2, the control sample (C) exhibited a coarse appearance and had a large cavity network structure, which resulted in the increased water loss from the protein matrix, as previously shown [11]. Zhuang et al [22] reported that the pores in the microstructure of gels were water channels. Thereby, the large pores caused the water to easily escape from the protein network.…”

Section: Texture Profile Analysis and Gel Strengthsupporting

confidence: 58%

“…In recent years, this metric has been applied to examine water distribution and mobility in meat batters [21]. Only a few studies have reported the water distribution of meat batters or proteins prepared with dietary fibers, such as sugarcane dietary fiber or carboxymethyl cellulose [9,22,23]. The LF-NMR analysis on the physical state of water in meat batters prepared with BSDF remains to be explored.…”

Section: Introductionmentioning

confidence: 99%

Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

Liu

et al. 2020

Asian-Australas J Anim Sci

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Objective: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated.Methods: Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR).Results: Compared with the control, BSDF addition into meat batters showed a significant reduction in L*-value and a significant increase in b*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G′) and loss modulus (G″) values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water.Conclusion: BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.

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Physicochemical properties, protein conformation, and aggregate morphology of heated myosin from Hypophthalmichthys molitrix and Nemipterus virgatus mixtures

Shi

Lǐ

et al. 2020

Food Frontiers

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Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber

Cited by 146 publications

References 28 publications

Effect of bamboo shoot dietary fiber on gel quality, thermal stability and secondary structure changes of pork salt-soluble proteins

Effect of bamboo shoot dietary fiber on gel quality, thermal stability and secondary structure changes of pork salt-soluble proteins

Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

Physicochemical properties, protein conformation, and aggregate morphology of heated myosin from Hypophthalmichthys molitrix and Nemipterus virgatus mixtures

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