کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5768011 1413211 2017 9 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber
ترجمه فارسی عنوان
بهبود عملکرد ژل پروتئین های میوفیبریل با ترکیب فیبر غذایی نخود قند
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- SDF significantly improves the physiochemical properties of MP gelation.
- SDF affected moisture distribution in the gel by drawing water from MP.
- The concentrated MP promoted the formation of β-sheet instead of α-helices, leading a compact microstructure.

The effects of sugarcane dietary fiber (SDF) on the gelation properties of porcine myofibrillar proteins (MP) were studied to understand its mechanism of action in improving gel functionality. Rheological tests on all composite gels (MP with SDF) showed the visco-elastic nature of MP, but the G′ significantly increased with contents of SDF and with particle size (P < 0.05). However, the δ exhibited the opposite effect. Light microscopy suggested that SDF affected moisture distribution in the gel by drawing water from MP and homogenously embedded in gelation. It is proposed that during the heating the more concentrated MP promoted the unfolding of MP chains and facilitated the formation of β-sheet instead of α-helices, leading to a compact and homogenous three-dimensioned network. These results indicated that the SDF changed the water distribution and resulted in the enhanced gelation which reacted to firmly bind SDF and form a synergistic interaction system.

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ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Research International - Volume 100, Part 1, October 2017, Pages 586-594
نویسندگان
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