Effect of micro- and nano-starch on the gel properties, microstructure and water mobility of myofibrillar protein from grass carp

Li, Xuxu; Fan, Mingcong; Huang, Qilin; Zhao, Siming; Xiong, Shanbai; Yin, Tao; Zhang, Binjia

doi:10.1016/j.foodchem.2021.130579

Cited by 74 publications

(21 citation statements)

References 34 publications

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“…Thus, the water mobility of bound water significantly increased with starch incorporation (p < 0.05), while the mobility of non-mobile and free water decreased in both matrices. This was consistent with the investigation by Li et al [28], who found that starch showed a better restriction capacity on the free motion of water molecules. However, the relaxation time between the two types of gels had a significant difference (p < 0.05), indicating that starch-swelling differed in gel matrices with different heating treatments.…”

Section: Changes Of Relaxation Time and Water Distribution Of Starch-surimi Gels With Non-setting Or Setting Effectsupporting

confidence: 93%

“…The non-specific associations had significant increases in both CG and SCG ( p < 0.05) with the increase in starch content, which resulted from a weak link with low molecular proteins in the gel [ 33 ]. Li et al [ 28 ] discovered that the non-specific associations of myofibrillar protein were affected by starch with a larger particle size. Hence, the increase in non-specific associations might be attributed to the expansion of potato starch.…”

Section: Resultsmentioning

confidence: 99%

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Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

Jiang

Chen

Xiao

et al. 2021

Foods

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The modifications of histological properties and chemical forces on heated surimi gels with starch addition (0–12 g/100 g surimi) were investigated. Two types of heating processes (direct heating and two-step heating) were carried out on surimi gels in order to reveal the effect of setting on mixed matrices. The results of transverse relaxation time showed less immobile water and free water converted into bound water in a matrix subjected to the setting process. Scanning electron microscope and light microscopy images revealed inefficient starch-swelling in two-step heated gels. Chemical interactions and forces in direct cooking gels were more vulnerable to starch addition, resulting in significant decreases in hydrophobic interaction and sulfhydryl content (p < 0.05). With the increment of starch, the disulfide stretching vibrations of the gauche–gauche–gauche conformation were reduced in both gel matrices. The structural variations of different components collectively resulted in changes in texture profile analysis and water holding capacity. Overall, the results demonstrated that starch addition had a great and positive effect on the weak gel matrix by direct heating.

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Section: Changes Of Relaxation Time and Water Distribution Of Starch-surimi Gels With Non-setting Or Setting Effectsupporting

confidence: 93%

Section: Resultsmentioning

confidence: 99%

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

Jiang

Chen

Xiao

et al. 2021

Foods

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“…Li et al . (2021a) studied the effects of different pressures (0.1–400 MPa) on low‐salt (1% NaCl) pork batter gel with 2% soy protein isolate, and concluded that the solubility of myofibrillar protein and soy protein isolate increased significantly with increasing pressures, like the cooking yield of pork myofibrillar protein.…”

Section: Resultsmentioning

confidence: 99%

“…Low‐field NMR is an effective technique for detecting water content and migration in meat products (Li et al ., 2021). The relaxation time (T 2 ) of cooked batter with high‐pressure‐modified soy 11S globulin showed three peaks at 0–10, 10–100, and 100–1000 ms, respectively (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…Therein, added non‐meat proteins to pork batter can be an effective method to amplify gel properties (Gao et al ., 2015; Sha & Xiong, 2020). Our previous studies have found that the addition of soy protein isolate could improve the emulsion stability and gel properties of low‐salt pork batter and pork myofibrillar protein treated at 200 MPa (Li et al ., 2020, 2021a, 2021b). As the main component of soy protein isolate, soy 11S globulin shows excellent emulsification properties (Perrechil et al ., 2015) and gelation ability (Tarone et al ., 2013; Kang et al ., 2022).…”

Section: Introductionmentioning

confidence: 99%

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Effects of high‐pressure‐modified soy 11S globulin on the gel properties and water‐holding capacity of pork batter

Xie

Zou

et al. 2022

Int J of Food Sci Tech

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The effects of high-pressure-modified soy 11S globulin (0.1, 200, and 400 MPa) on the gel properties, water-holding capacity, and water mobility of pork batter were investigated. The high-pressure-modified soy 11S globulin significantly increased (P < 0.05) the emulsion stability, cooking yield, hardness, springiness, chewiness, resilience, cohesiveness, the a * and b * values, and the G 0 and G 00 values of pork batter at 80 °C, compared with those of 0.1 MPa-modified globulin. In contrast, the centrifugal loss and initial relaxation time of T 2b , T 21 , and T 22 significantly decreased (P < 0.05). Meanwhile, the microstructure was denser, and the voids were smaller and more uniform compared with those of 0.1 MPa-modified globulin. In addition, the sample with 11S globulin modified at 400 MPa had the best water-holding capacity, gel structure, and gel properties among the samples. Overall, the use of high-pressure-modified soy 11S globulin improved the gel properties and water-holding capacity of pork batter, especially under 400 MPa.

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Effect of starch content and ultrasonic pretreatment on gelling properties of myofibrillar protein from Lateolabrax japonicus

Chen

Cai

et al. 2023

Food Frontiers

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To investigate the protein–starch interactions in myofibrillar protein gels under the ultrasonic pretreatment, the effect of cassava starch content and ultrasonic pretreatment on gelling properties of myofibrillar protein from Lateolabrax japonicus was studied. For the myofibrillar protein–starch (MPS) solutions, the turbidity and elastic modulus increased when the starch content increased from 0% to 8%. For the MPS gels, the hardness, chewiness, gumminess, and water holding capacity increased with the starch content, whereas the cooking loss and whiteness decreased. Starch incorporation promoted the conversion of free water to immobilized water and bound water. The active sulfhydryl content decreased with the starch content, whereas the hydrogen bond and hydrophobic interaction content increased. Fine network structure containing pores at uniform size was formed in the MPS gel at an increased starch content, as shown in the scanning electron microscope images. When the ultrasonic pretreatment was introduced, the elastic modulus of MPS solutions and hardness, chewiness, gumminess, hydrophobic interaction, β‐sheet content, and microstructural compactness of the MPS gels increased, whereas the turbidity of the MPS solutions and cooking loss, whiteness, free water content, active sulfhydryl content, and random coil content of the MPS gels decreased. The MPS gel containing 8% of starch and subjected to ultrasonic pretreatment showed the highest hardness, chewiness, and gumminess of 220, 150, and 160 g, while the lowest cooking loss of 2.5% among all samples. Therefore, the gelling properties of myofibrillar protein from L. japonicus could be enhanced by the starch incorporation, ultrasonic pretreatment, and their synergistic effect.

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Effect of micro- and nano-starch on the gel properties, microstructure and water mobility of myofibrillar protein from grass carp

Cited by 74 publications

References 34 publications

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition

Effects of high‐pressure‐modified soy 11S globulin on the gel properties and water‐holding capacity of pork batter

Effect of starch content and ultrasonic pretreatment on gelling properties of myofibrillar protein from Lateolabrax japonicus

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