Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar Protein
In this study, the effect of chickpea dietary fiber (CDF) concentration (0%, 0.4%, 0.8%, 1.2%, 1.6%, and 2.0%) on emulsion gel properties of myofibrillar protein (MP) was investigated. It was found that the emulsifying activity index (EAI) and emulsifying stability index (ESI) of MP increased with t...
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| Format: | Article |
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MDPI AG
2023-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/13/2597 |
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| author | Dianbo Zhao Shuliang Yan Jialei Liu Xi Jiang Junguang Li Yuntao Wang Jiansheng Zhao Yanhong Bai |
| author_facet | Dianbo Zhao Shuliang Yan Jialei Liu Xi Jiang Junguang Li Yuntao Wang Jiansheng Zhao Yanhong Bai |
| author_sort | Dianbo Zhao |
| collection | DOAJ |
| description | In this study, the effect of chickpea dietary fiber (CDF) concentration (0%, 0.4%, 0.8%, 1.2%, 1.6%, and 2.0%) on emulsion gel properties of myofibrillar protein (MP) was investigated. It was found that the emulsifying activity index (EAI) and emulsifying stability index (ESI) of MP increased with the increasing content of CDF. Moreover, the water- and fat-binding capacity (WFB), gel strength, storage modulus (G’), and loss modulus (G”) of MP emulsion gel also increased with increasing content of CDF. When the concentration of CDF was 2%, the most significant improvement was observed for EAI, breaking force, and WFB (<i>p</i> < 0.05); the three-dimensional gel network structure of the MP emulsion gel was denser and the pore diameter was smaller. The T<sub>21</sub> relaxation time of emulsion gel decreased while the PT<sub>21</sub> increased significantly with the increasing content of CDF, suggesting that the emulsion gel with CDF had a better three-dimension network. The addition of CDF led to an increased content of <i>β</i>-sheet and reactive sulfhydryl and increased surface hydrophobicity of MP, thus improving the gel properties of the MP emulsion gel. In conclusion, the addition of CDF improved the functional properties and facilitated the gelation of the MP emulsion, indicating that CDF has the potential to improve the quality of emulsified meat products. |
| first_indexed | 2024-03-11T01:40:44Z |
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| id | doaj.art-1d50f43c6e58407caf85fabf34e0a2f0 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T01:40:44Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-1d50f43c6e58407caf85fabf34e0a2f02023-11-18T16:34:51ZengMDPI AGFoods2304-81582023-07-011213259710.3390/foods12132597Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar ProteinDianbo Zhao0Shuliang Yan1Jialei Liu2Xi Jiang3Junguang Li4Yuntao Wang5Jiansheng Zhao6Yanhong Bai7College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, ChinaHenan Food Laboratory of Zhongyuan, Zhengzhou University of Light Industry, Luohe 462000, ChinaCollege of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, ChinaIn this study, the effect of chickpea dietary fiber (CDF) concentration (0%, 0.4%, 0.8%, 1.2%, 1.6%, and 2.0%) on emulsion gel properties of myofibrillar protein (MP) was investigated. It was found that the emulsifying activity index (EAI) and emulsifying stability index (ESI) of MP increased with the increasing content of CDF. Moreover, the water- and fat-binding capacity (WFB), gel strength, storage modulus (G’), and loss modulus (G”) of MP emulsion gel also increased with increasing content of CDF. When the concentration of CDF was 2%, the most significant improvement was observed for EAI, breaking force, and WFB (<i>p</i> < 0.05); the three-dimensional gel network structure of the MP emulsion gel was denser and the pore diameter was smaller. The T<sub>21</sub> relaxation time of emulsion gel decreased while the PT<sub>21</sub> increased significantly with the increasing content of CDF, suggesting that the emulsion gel with CDF had a better three-dimension network. The addition of CDF led to an increased content of <i>β</i>-sheet and reactive sulfhydryl and increased surface hydrophobicity of MP, thus improving the gel properties of the MP emulsion gel. In conclusion, the addition of CDF improved the functional properties and facilitated the gelation of the MP emulsion, indicating that CDF has the potential to improve the quality of emulsified meat products.https://www.mdpi.com/2304-8158/12/13/2597chickpea dietary fibermyofibrillar proteinemulsion gelgel property |
| spellingShingle | Dianbo Zhao Shuliang Yan Jialei Liu Xi Jiang Junguang Li Yuntao Wang Jiansheng Zhao Yanhong Bai Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar Protein Foods chickpea dietary fiber myofibrillar protein emulsion gel gel property |
| title | Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar Protein |
| title_full | Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar Protein |
| title_fullStr | Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar Protein |
| title_full_unstemmed | Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar Protein |
| title_short | Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar Protein |
| title_sort | effect of chickpea dietary fiber on the emulsion gel properties of pork myofibrillar protein |
| topic | chickpea dietary fiber myofibrillar protein emulsion gel gel property |
| url | https://www.mdpi.com/2304-8158/12/13/2597 |
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