Influence of Various Levels of Flaxseed Gum Addition on the Water‐Holding Capacities of Heat‐Induced Porcine Myofibrillar Protein

Sun, Jian; Li, Xue; Xu, Xinglian; Zhou, Guanghong

doi:10.1111/j.1750-3841.2011.02094.x

Cited by 75 publications

(29 citation statements)

References 36 publications

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“…The addition of citrus fiber converted the network structure to a compact, continuous structure with a high density of strands, which may have led to higher water-binding ability. These findings agreed with those reported by Sun et al (2011), who observed that the presence of flaxseed gum transformed the protein emulsion into a highly interactive matrix system that was more conducive to water immobilization.…”

Section: Scanning Electron Microscopysupporting

confidence: 93%

The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters

Song

Pan

et al. 2016

J Food Sci Technol

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Water-binding ability is a major quality attribute of low-fat meat products. This study aimed to evaluate the effects of citrus fiber on the water-binding ability of low-fat frankfurters. Low-fat (10% fat) frankfurters with different contents (0, 1, 2, and 3%) of citrus fiber were prepared. Their cooking loss, water distribution, microstructure, and protein structure were assessed and compared to those of normal-fat (20% fat) frankfurters. Results demonstrated that citrus fiber could significantly reduce the cooking loss of low-fat frankfurters from 12.69 to 4.71%. Adding citrus fiber led to a faster relaxation time in low-fat frankfurters, and a significant increase in the proportion of immobilized water. Frankfurters with citrus fiber exhibited a more compact, continuous protein network structure. Furthermore, the intensity changes in the Raman bands near 760 and 2930 cm -1 showed that citrus fiber increased hydrophobic interactions around hydrocarbon chains and tryptophan residues in myofibrillar proteins. In conclusion, citrus fiber effectively improved the water-binding ability of low-fat frankfurters by increasing the hydrophobic interactions of myofibrillar proteins and changing the frankfurter microstructure.

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Section: Scanning Electron Microscopysupporting

confidence: 93%

The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters

Song

Pan

et al. 2016

J Food Sci Technol

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“…Polysaccharides have been used as fat replacers (Jiménez‐Colmenero and others ; Keenan and others ) and to improve technological characteristics (Bengtsson and others ; Rodriguez Furlán and others ) or enhance meat protein functionality (Shang and Xiong ). The interaction between meat proteins and polysaccharides (flaxseed gum, xanthan gum, and chitosan) has been demonstrated and has been associated with improved gel characteristics (Chen and others ; Shang and Xiong ; Sun and others ). Xanthan gum is an anionic polysaccharide that can hinder the gel formation of myofibrillar proteins (Xiong and Blanchard ).…”

Section: Introductionmentioning

confidence: 99%

Influence of Xanthan Gum on the Structural Characteristics of Myofibrillar Proteins Treated by High Pressure

Villamonte

Jury

Jung

et al. 2015

Journal of Food Science

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The effects of xanthan gum on the structural modifications of myofibrillar proteins (0.3 M NaCl, pH 6) induced by high pressure (200, 400, and 600 MPa, 6 min) were investigated. The changes in the secondary and tertiary structures of myofibrillar proteins were analyzed by circular dichroism. The protein denaturation was also evaluated by differential scanning calorimetry. Likewise, the protein surface hydrophobicity and the solubility of myofibrillar proteins were measured. High pressure (600 MPa) induced the loss of α-helix structures and an increase of β-sheet structures. However, the presence of xanthan gum hindered the former mechanism of protein denaturation by high pressure. In fact, changes in the secondary (600 MPa) and the tertiary structure fingerprint of high-pressure-treated myofibrillar proteins (400 to 600 MPa) were observed in the presence of xanthan gum. These modifications were confirmed by the thermal analysis, the thermal transitions of high-pressure (400 to 600 MPa)-treated myofibrillar proteins were modified in systems containing xanthan gum. As consequence, the high-pressure-treated myofibrillar proteins with xanthan gum showed increased solubility from 400 MPa, in contrast to high-pressure treatment (600 MPa) without xanthan gum. Moreover, the surface hydrophobicity of high-pressure-treated myofibrillar proteins was enhanced in the presence of xanthan gum. These effects could be due to the unfolding of myofibrillar proteins at high-pressure levels, which exposed sites that most likely interacted with the anionic polysaccharide. This study suggests that the role of food additives could be considered for the development of meat products produced by high-pressure processing.

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“…Similarly, some literature has also showed that the addition of NaSCN decreased the hardness of composite meat protein gel with flaxseed gum. [29] The samples treated with Lys, Arg, or KOH had higher pH values than the control, which caused further deviation from the isoelectric point of myosin. Consequently, myosin gained a net negative charge, which may affect the formation or maintenance of the three-dimensional network structure.…”

Section: S891mentioning

confidence: 99%

Gelling properties of myosin as affected by L-lysine and L-arginine by changing the main molecular forces and microstructure

Zheng

Lei

et al. 2017

International Journal of Food Properties

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This paper investigated the effects of L-lysine (Lys) and L-arginine (Arg) on the water-holding capacity (WHC) and hardness of myosin gel as well as the mechanism of these effects. The results showed that Lys, Arg, and KOH increased the WHC but decreased the hardness in all cases. At pH 6.32, the WHC increased in the order control < KOH < Lys ≈ Arg, while the hardness decreased in the order control > KOH > Lys > Arg. Lys shortened low field nuclear magnetic resonance spin-spin relaxation times (T 2 ), while Arg and KOH slightly affected T 2 . Lys, Arg, and KOH had different influences on the molecular forces in myosin gels and the distribution of myosin size. Lys formed a gel with porous clusters, while Arg generated a gel with fine caves. Therefore, both Lys and Arg changed the microstructure of myosin gel by changing the distribution of the myosin size as well as the molecular forces that form and/or maintain myosin gel, ultimately contributing to the differences in the WHC, hardness, and T 2 .ARTICLE HISTORY

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Influence of Various Levels of Flaxseed Gum Addition on the Water‐Holding Capacities of Heat‐Induced Porcine Myofibrillar Protein

Cited by 75 publications

References 36 publications

The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters

The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters

Influence of Xanthan Gum on the Structural Characteristics of Myofibrillar Proteins Treated by High Pressure

Gelling properties of myosin as affected by L-lysine and L-arginine by changing the main molecular forces and microstructure

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