Modification of myofibrillar protein gelation under oxidative stress using combined inulin and glutathione

Ma, Wei; Yang, Qi; Fan, Xin; Yao, Xianqi; Kuang, Jiwei; Min, Cong; Cao, Yungang; Huang, Junrong

doi:10.1016/j.fochx.2022.100318

Cited by 7 publications

(3 citation statements)

References 40 publications

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“…Inulin addition (0–5%) significantly ( P > 0.05) enhanced the gel strength of porcine myosin 48 . Ma et al 49 . stated that inulin favored the tail–tail interaction (gel strengthening) during heating and enhances the gelling properties of oxidized myofibrillar protein.…”

Section: Resultsmentioning

confidence: 97%

“…47 Inulin addition (0-5%) significantly (P > 0.05) enhanced the gel strength of porcine myosin. 48 Ma et al 49 stated that inulin favored the tail-tail interaction (gel strengthening) during heating and enhances the gelling properties of oxidized myofibrillar protein. Inulin is a neutral polysaccharide containing more hydroxyl groups that form hydrogen bonds with the protein carboxyl and amino groups and enhances the hydrophobicity of certain side chains.…”

Section: Gel Strengthmentioning

confidence: 99%

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Blue agave inulin‐soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion‐type sausage

Sherpa¹,

Priyadarshini²,

Mehta³

et al. 2023

J Sci Food Agric

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BACKGROUND The aim of the work was to investigate the influence of supplementing pangasius mince‐based emulsion sausages with blue agave‐derived inulin at 1% (T1), 2% (T2), 3% (T3), 4% (T4), and 5% (T5) on its technological quality attributes and acceptability. RESULTS The cooking yield of T‐2, T‐3, and T‐4 sausages (96–97%) exhibited no significant difference (P > 0.05), which was higher than the other lots. The T‐2 batter exhibited a significant difference with all other treatments, showing the lowest total expressible fluid (12.20%) value, indicating the highest emulsion stability of the batter. There was a significant effect on the diameter reduction of the cooked sausages as the level of inulin increased. Sodium dodecyl sulfate polyacrylamide gel electrophoresis revealed the proteolysis of raw mince without inulin and new bands in cooked sausage samples were observed. Increasing inulin content increased the hardness of the sausages from 2510.81 ± 114.31 g to 3415.54 ± 75.88. The differential scanning calorimetry melting temperatures of peak 2 of the T‐1, T‐2, T‐3, and T‐4 increased as the inulin content increased from 1 to 4%. The scanning electron microscope images exhibited a smooth appearance on the surface as the inulin level increased. CONCLUSION The sausages incorporated with the 2% and 3% blue agave plant‐derived inulin (T‐2 and T‐3) showed better sensory overall acceptability scores than the control. The results suggested that the blue agave plant‐derived inulin could be efficiently utilized at the 2% and 3% levels to enhance the quality of emulsion‐type pangasius sausage. © 2023 Society of Chemical Industry.

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Section: Resultsmentioning

confidence: 97%

Section: Gel Strengthmentioning

confidence: 99%

Blue agave inulin‐soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion‐type sausage

Sherpa¹,

Priyadarshini²,

Mehta³

et al. 2023

J Sci Food Agric

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show abstract

“…Many scholars have found that part of the fat can be replaced by non-meat components while offsetting the adverse effects of the low fat content due to its strong water holding capacity to (4). Studies have proved that dietary fiber can be used as a fat substitute with its excellent physical and chemical properties and functional characteristics (5).…”

Section: Introductionmentioning

confidence: 99%

Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products

et al. 2023

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Response surface methodology was used to determine the optimum ratio of rice husk dietary fiber, soybean hull dietary fiber, and inulin as 1.40, 1.42, and 3.24%. The effects of compound and single dietary fiber on water holding capacity, gel strength, secondary structure, rheological properties, chemical action force, and microstructure of myofibrillar proteins (MP) gel were investigated. The application of composite dietary fiber significantly (P < 0.05) improved the gel strength, water holding capacity and storage modulus (G′) of MP gel. Fourier transform infrared spectrum analysis shows that the addition of compound dietary fiber can make the gel structure more stable. The effect of dietary fiber complex on the chemical action of MP gel was further studied, and it was found that hydrophobic interaction and disulfide bond could promote the formation of compound gel. By comparing the microstructure of the MP gel with and without dietary fiber, the results showed that the MP gel with compound dietary fiber had smaller pores and stronger structure. Therefore, the rice hull dietary fiber, the soybean hull dietary fiber and the inulin are compounded and added into the low-fat recombinant meat product in a proper proportion, so that the quality characteristics and the nutritional value of the low-fat recombinant meat product can be effectively improved, the rice hull dietary fiber has the potential of being used as a fat substitute, and a theoretical basis is provided for the development of the functional meat product.

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Enhancement of the gelling properties of Aristichthys nobilis: Insights into intermolecular interactions between okra polysaccharide and myofibrillar protein

Wang,

Li,

Shi

et al. 2024

Current Research in Food Science

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Modification of myofibrillar protein gelation under oxidative stress using combined inulin and glutathione

Cited by 7 publications

References 40 publications

Blue agave inulin‐soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion‐type sausage

Blue agave inulin‐soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion‐type sausage

Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products

Enhancement of the gelling properties of Aristichthys nobilis: Insights into intermolecular interactions between okra polysaccharide and myofibrillar protein

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