Effects of nanofiber cellulose on functional properties of heat-induced chicken salt-soluble meat protein gel enhanced with microbial transglutaminase

被引：81

作者：

Zhang, Xiaowei ^{[1
]}

Wang, Wenhang ^{[1
,2
]}

Wang, Yanan ^{[1
]}

Wang, Yabin ^{[1
]}

Wang, Xiao ^{[1
]}

Gao, Guixian ^{[1
]}

Chen, Guiyun ^{[1
]}

Liu, Anjun ^{[1
]}

机构：

[1] Tianjin Univ Sci & Technol, Coll Food Engn & Biotechnol, Key Lab Food Nutr & Safety, Minist Educ, Tianjin 300457, Peoples R China

[2] Tianjin Food Safety & Low Carbon Mfg Collaborat I, Tianjin 300457, Peoples R China

来源：

FOOD HYDROCOLLOIDS | 2018年 / 84卷

基金：

中国国家自然科学基金;

关键词：

Carboxylated nanofiber cellulose; Salt-soluble protein; Transglutaminase; Microstructure; Texture; Rheological property; MYOFIBRILLAR PROTEIN; CROSS-LINKING; GELATION PROPERTIES; KAPPA-CARRAGEENAN; BATTER PROPERTIES; FOOD PROTEINS; MUSCLE; SAUSAGE; FIBER; HYDROCOLLOIDS;

D O I：

10.1016/j.foodhyd.2018.05.046

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of carboxylated nanofiber cellulose (cNFC) on chicken breast muscle salt-soluble protein (SSP) in model systems in the presence or absence of transglutaminase (TG) were investigated. cNFC at concentrations of 0%, 2.5%, 5%, 7.5%, and 10% was introduced into salt-soluble protein. The results indicated that cNFC contributed to the improvement of water-holding capacity of gels, but this effect was insignificant when TG was added into the composite gel. This was attributed to steric hindrances of the pre-formed TG cross-linked network. The presence of cNFC enhanced gel strength in the model system with TG. Based on scanning electron micrographs (SEM) and confocal laser scanning micrographs (CLSM), the addition of cNFC to SSP produced a hydrogel in the form of a semi-IPN (Interpenetrating Polymer Network). In the presence of TG, this structure was more compact. No strong intermolecular interaction between SSP and nanocellulose was evident from FTIR spectra, suggesting the occurrence of physical entanglement of cNFC in the composite gel. In summary, the presence of cNFC can improve gel properties of salt-soluble protein, depending on its concentration and the gel structure, thereby providing potential applications in restructured meat products.

引用

页码：1 / 8

页数：8

共 43 条

[1] Proteins degradation value in cured meat product made from M-Cutaneous-omo brachialis muscle of bovine [J].