Influence of bamboo shoot dietary fiber on the rheological and textural properties of milk pudding

et al. 2017

Polymers

Self Cite

Abstract:To explore the functional properties of mixed biopolymer systems affected by acid and salts. The effects of acid and salt solutions (i.e., NaCl, KCl and CaCl 2 ) on the pasting, rheology, texture and microstructure of lotus root starch-konjac glucomannan (LRS/KGM) mixtures were assessed. Acid (citric acid buffer) treatment worsened the pasting (except for breakdown viscosity), rheological (except for fluid index), and textural properties, thereby inhibiting retrogradation, weakening pseudoplasticity and thickening, and reducing mixture viscoelasticity. Furthermore, it led to destructive ruptures and large pores in the internal microstructure. Salt treatment worsened the pasting properties (except for setback viscosity), thus inhibiting retrogradation and weakening pseudoplasticity, but enhanced the rheological properties, improving thickening and fluctuating viscoelasticity of the mixture. Moreover, salt addition decreased the hardness while increasing mixture cohesiveness, and modified the elasticity, adhesiveness and internal microstructure in a salt type-and concentration-dependent manner. A salt solution concentration of 0.5 mol/L NaCl, 0.1 mol/L KCl, and 0.5 mol/L CaCl 2 led to the mixture with the best texture and gel network.

Section: Results and Analysismentioning

confidence: 99%

Effects of Acid and Salt Solutions on the Pasting, Rheology and Texture of Lotus Root Starch–Konjac Glucomannan Mixture

Zhang

et al. 2017

Polymers

Self Cite

“…Han et al [9] indicated that different kinds of dietary fibers, derived from various sources, have different effects on the gel properties of meat batters. Bamboo shoot dietary fiber (BSDF), a good source of functional ingredients, has been applied in milk pudding [17], fish ball [18], and frozen dough [19]. Our previous research has revealed that BSDF has a higher WHC, oil-binding capacity and swelling property compared with those of soybean fiber and rice bran fiber [19,20], which may be applied in meat products to improve both nutritional values and functional properties.…”

Section: Introductionmentioning

confidence: 99%

Effect of bamboo shoot dietary fiber on gel properties, microstructure and water distribution of pork meat batters

Asian-Australas J Anim Sci

et al. 2020

Objective: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated.Methods: Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR).Results: Compared with the control, BSDF addition into meat batters showed a significant reduction in L*-value and a significant increase in b*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G′) and loss modulus (G″) values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water.Conclusion: BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.

“…Bamboo shoot dietary fibre (BSDF) is a good source of functional ingredients and has been widely applied in milk pudding, fish balls and frozen dough (Zeng et al, 2016;Zheng, Wu, Dai, Kan, & Zhang, 2017). Our previous research has revealed that compared with soybean dietary fibre and rice bran dietary fibre, BSDF has a higher water-binding capacity, swelling ability and oil-holding capacity , which may be applied in meat products to improve both the nutritional value and certain functional properties.…”

Section: Introductionmentioning

confidence: 99%

Effect of bamboo shoot dietary fiber on gel quality, thermal stability and secondary structure changes of pork salt-soluble proteins

Bai

et al. 2019

CyTA - Journal of Food

2019) Effect of bamboo shoot dietary fiber on gel quality, thermal stability and secondary structure changes of pork salt-soluble proteins, ABSTRACTThe effect of bamboo shoot dietary fibre (BSDF) (0%-4%) on the gel quality, protein thermal stability and secondary structure of pork salt-soluble proteins (SSP) was investigated. The water holding capacity (WHC), breaking force and particle size were increased with the addition of 2% BSDF. Differential scanning calorimetry (DSC) analysis indicated that the addition BSDF changed the thermal denaturation temperature of myosin tail and actin, and led to the disappearance of myosin head as the increase of BSDF up to 4%. SDS-PAGE showed that the band intensity of actin was obviously enhanced by the addition of BSDF. Fourier transform infrared (FTIR) spectroscopy showed that BSDF could affect the protein secondary structure. The α-helix content was significantly decreased and the β-sheet content was significantly increased (P<0.05). In conclusion, BSDF could improve gel quality of salt soluble proteins and has a potential to be applied in meat products.