Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein
Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein - 1-s2.0-S0268005X23012638-main.pdf
Digestive properties; Fat substitutes; Myofibrillar protein; Polysaccharides; Carrageenans; Digestive property; Fat substitute; Gel properties; Konjac glucomannan; Myofibrillar proteins; Plant polysaccharides; Property; Protein gel; Water-holding capacity; Food Science; Chemistry (all); Chemical Engineering (all); General Chemical Engineering; General Chemistry
Abstract :
[en] This study aimed to investigate the effects of different plant polysaccharides (inulin, κ-carrageenan, and konjac glucomannan) as fat substitutes on the gel properties, microstructure, and digestion characteristics of myofibrillar protein (MP). The results revealed that incorporating inulin, κ-carrageenan, and konjac glucomannan significantly improved the water holding capacity, texture profiles, and rheological behavior of MP gels while limiting water fluidity. Among them, the MP-konjac glucomannan gel (1%, w/w) showed superior water retention and gel strength, demonstrating the most notable restriction on water translocation. Microstructural analysis observed that the MP gels with inulin, κ-carrageenan, and konjac glucomannan displayed a dense and well-clustered network structure, resulting in a more even distribution and compact gel structure. However, including 1.5% and 2% konjac glucomannan in MP mixed gels resulted in block-like clustering and larger agglomeration. Furthermore, the protein digestibility assessment indicated that polysaccharides incorporation significantly reduced the digestibility of MP, with konjac glucomannan demonstrating higher digestibility compared to inulin and κ-carrageenan groups. Overall, incorporating konjac glucomannan at a 1% incorporation (w/w) can effectively serve as a fat substitute in muscle food. This study will provide valuable insights for utilizing konjac glucomannan as a fat substitute in meat products.
Disciplines :
Food science
Author, co-author :
Huang, Caiyan; Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, China ; Gembloux Agro-Bio Tech, Unit of Food Science and Formulation, University of Liège, Gembloux, Belgium
Blecker, Christophe ; Université de Liège - ULiège > TERRA Research Centre > Technologie Alimentaire (TA)
Wei, Xiangru; Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, China
Xie, Xinru; Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, China
Li, Shaobo; Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, China
Chen, Li; Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, China
Zhang, Dequan; Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro-Products Quality & Safety Harvest, Storage, Transportation, Management and Control, Ministry of Agriculture and Rural Affairs, Beijing, China
Language :
English
Title :
Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein
This study was financially supported by the Key R&D Program of Shandong Province, China ( 2022TZXD0021 ), and the Project of ‘The Largest in the Country’ of Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences ( G2022IFST04 ). Caiyan Huang's scholarship was sponsored by the China Scholarship Council ( CSC ).
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