Konjac glucomannan improves the gel properties of low salt myofibrillar protein through modifying protein conformation

被引：77
|
作者：
Gao, Yongfang [1 ,2 ,3 ]
Luo, Can [1 ,2 ,3 ]
Zhang, Junyao [1 ]
Wei, Huijuan [1 ,2 ,3 ]
Zan, Linsen [2 ,3 ]
Zhu, Jie [1 ,2 ,3 ]
机构：
[1] Northwest A&F Univ, Inst Biophys, Coll Sci, Lab Muscle & Meat Biophys, Yangling 712100, Shaanxi, Peoples R China
[2] Northwest A&F Univ, Natl Beef Cattle Improvement Ctr, Lab Muscle Biol & Meat Sci, Yangling, Yangling 712100, Shaanxi, Peoples R China
[3] Ningxia Xihaigu Inst High End Cattle Ind, Lab Meat Qual Anal & Prod Dev, Haiyuan 755299, Ningxia, Peoples R China
来源：
FOOD CHEMISTRY | 2022年 / 393卷
关键词：
Konjac glucomannan; Gelation properties; Myofibrillar proteins; Atomic force microscope; Salt reduction; RHEOLOGICAL PROPERTIES; GELATION PROPERTIES; RAMAN-SPECTROSCOPY; COMPOSITE GELS; ACIDIC PH; STABILITY; QUALITY; MYOSIN; FISH;
D O I：
10.1016/j.foodchem.2022.133400
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Improving the characteristics of low salt proteins is the key to the gel properties of low-salt meat products which are demanded by people nowadays. The present study focused on the effects of KGM concentrations on the changes in structure and gelling properties of low-salt myofibrillar protein (MP). KGM addition (<= 0.75 %) irrespective of salt concentration modified secondary and tertiary structures of MPs, enhanced the binding capacity of Troponin-T and Tropomyosin, augmented the gelling behavior of proteins, and remarkably improved the storage modulus (G ') and gel strength of heat-induced MP gels. Interestingly, KGM addition in low salt condition showed the transformation of the all-gauche S-S conformation into gauche-gauche-trans and trans-gauche-trans, and the partial transformation of alpha-helices into beta-sheets. overall, KGM modified the structure of low salt MPs and thus improved the gel properties of low salt MPs. Therefore, KGM is recommended for low-salt meat processing to enhance the MP gelling potential.
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页数：11
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