Improved gel functionality of myofibrillar proteins incorporation with sugarcane dietary fiber

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′ sig...

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Veröffentlicht in:	Food research international 2017-10, Vol.100 (Pt 1), p.586-594
Hauptverfasser:	Zhuang, Xinbo, Zhang, Wangang, Liu, Rui, Liu, Yafu, Xing, Lujuan, Han, Minyi, Kang, Zhuang-li, Xu, Xing-lian, Zhou, Guang-hong
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Dietary Fiber - analysis Gelation Gels - chemistry Meat Microstructure Muscle Proteins - chemistry Myofibrillar protein Myofibrils - chemistry Particle Size Rheology Saccharum - chemistry Secondary structure Sugarcane dietary fiber Swine
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Beschreibung
Zusammenfassung:	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
ISSN:	0963-9969 1873-7145
DOI:	10.1016/j.foodres.2017.07.063