Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein

文献类型： 外文期刊

第一作者： Huang, Caiyan

作者： Huang, Caiyan;Wei, Xiangru;Xie, Xinru;Li, Shaobo;Chen, Li;Zhang, Dequan;Huang, Caiyan;Blecker, Christophe;Chen, Li;Zhang, Dequan

作者机构：

关键词： Polysaccharides; Myofibrillar protein; Fat substitutes; Digestive properties

期刊名称：FOOD HYDROCOLLOIDS （ 影响因子：10.7； 五年影响因子：10.9 ）

ISSN： 0268-005X

年卷期： 2024 年 150 卷

页码：

收录情况： SCI

摘要： This study aimed to investigate the effects of different plant polysaccharides (inulin, x-carrageenan, and konjac glucomannan) as fat substitutes on the gel properties, microstructure, and digestion characteristics of myofibrillar protein (MP). The results revealed that incorporating inulin, x-carrageenan, and konjac glucomannan significantly improved the water holding capacity, texture profiles, and rheological behavior of MP gels while limiting water fluidity. Among them, the MP-konjac glucomannan gel (1%, w/w) showed superior water retention and gel strength, demonstrating the most notable restriction on water translocation. Microstructural analysis observed that the MP gels with inulin, x-carrageenan, and konjac glucomannan displayed a dense and well-clustered network structure, resulting in a more even distribution and compact gel structure. However, including 1.5% and 2% konjac glucomannan in MP mixed gels resulted in block-like clustering and larger agglomeration. Furthermore, the protein digestibility assessment indicated that polysaccharides incorporation significantly reduced the digestibility of MP, with konjac glucomannan demonstrating higher digestibility compared to inulin and x-carrageenan groups. Overall, incorporating konjac glucomannan at a 1% incorporation (w/w) can effectively serve as a fat substitute in muscle food. This study will provide valuable insights for utilizing konjac glucomannan as a fat substitute in meat products.

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