Effect of psyllium husk powder on the gelation behavior, microstructure, and intermolecular interactions in myofibrillar protein gels from Andrias davidianus

文献类型： 外文期刊

第一作者： Huang, Xiang

作者： Huang, Xiang;Huang, Qun;Huang, Xiang;Yang, Hui;Jiang, Shuiyan;Kang, Kelang;Wei, Yingjuan;Li, Xin;Wu, Yingmei;Yu, Meijuan;Lou, Aihua

作者机构：

关键词： Giant salamander; Hydrocolloids; Gel network; Myofibrillar protein; Chemical forces

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 458 卷

页码：

收录情况： SCI

摘要： The interaction between proteins and soluble dietary fibers plays a vital role in the development of animalderived foods. Herein, the effects of different contents (0-3.0%) of round-bracted psyllium husk powder (PHP) on the gelation behavior, microstructure, and intermolecular interactions of Andrias davidianus myofibrillar protein (MP) were investigated. Rheological and chemical forces suggested that PHP (1.5%-2.0%) enhanced the functional properties of MP at low ionic strength, thereby increasing the viscoelasticity of mixed gels. SDS-PAGE revealed that PHP reinforced the cross-linking and aggregation of protein molecules. Circular dichroism spectroscopy, low-field nuclear magnetic resonance, and scanning electron microscopy demonstrated that PHP induced the transformation of alpha-helix (decreased by 14.85%) to an ordered beta-sheet structure (increased by 81.58%), which was more favorable for the formation of dense network structure and improved (10.53%) the water retention of MP gels. This study provided new insights for PHP to effectively meliorate the heat-induced gelling properties of MP.

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