Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products
Response surface methodology was used to determine the optimum ratio of rice husk dietary fiber, soybean hull dietary fiber, and inulin as 1.40, 1.42, and 3.24%. The effects of compound and single dietary fiber on water holding capacity, gel strength, secondary structure, rheological properties, che...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-02-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1129514/full |
| _version_ | 1797896626529894400 |
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| author | Song-Shan Zhang Jun-Ya Duan Teng-Teng Zhang Meng Lv Xiao-Guang Gao |
| author_facet | Song-Shan Zhang Jun-Ya Duan Teng-Teng Zhang Meng Lv Xiao-Guang Gao |
| author_sort | Song-Shan Zhang |
| collection | DOAJ |
| description | Response surface methodology was used to determine the optimum ratio of rice husk dietary fiber, soybean hull dietary fiber, and inulin as 1.40, 1.42, and 3.24%. The effects of compound and single dietary fiber on water holding capacity, gel strength, secondary structure, rheological properties, chemical action force, and microstructure of myofibrillar proteins (MP) gel were investigated. The application of composite dietary fiber significantly (P < 0.05) improved the gel strength, water holding capacity and storage modulus (G′) of MP gel. Fourier transform infrared spectrum analysis shows that the addition of compound dietary fiber can make the gel structure more stable. The effect of dietary fiber complex on the chemical action of MP gel was further studied, and it was found that hydrophobic interaction and disulfide bond could promote the formation of compound gel. By comparing the microstructure of the MP gel with and without dietary fiber, the results showed that the MP gel with compound dietary fiber had smaller pores and stronger structure. Therefore, the rice hull dietary fiber, the soybean hull dietary fiber and the inulin are compounded and added into the low-fat recombinant meat product in a proper proportion, so that the quality characteristics and the nutritional value of the low-fat recombinant meat product can be effectively improved, the rice hull dietary fiber has the potential of being used as a fat substitute, and a theoretical basis is provided for the development of the functional meat product. |
| first_indexed | 2024-04-10T07:45:49Z |
| format | Article |
| id | doaj.art-b76988fb5be8451ba96c37287cf1dfe0 |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-10T07:45:49Z |
| publishDate | 2023-02-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Nutrition |
| spelling | doaj.art-b76988fb5be8451ba96c37287cf1dfe02023-02-23T10:43:29ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2023-02-011010.3389/fnut.2023.11295141129514Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat productsSong-Shan Zhang0Jun-Ya Duan1Teng-Teng Zhang2Meng Lv3Xiao-Guang Gao4Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing, ChinaCollege of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei, ChinaCollege of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei, ChinaCollege of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei, ChinaCollege of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang, Hebei, ChinaResponse surface methodology was used to determine the optimum ratio of rice husk dietary fiber, soybean hull dietary fiber, and inulin as 1.40, 1.42, and 3.24%. The effects of compound and single dietary fiber on water holding capacity, gel strength, secondary structure, rheological properties, chemical action force, and microstructure of myofibrillar proteins (MP) gel were investigated. The application of composite dietary fiber significantly (P < 0.05) improved the gel strength, water holding capacity and storage modulus (G′) of MP gel. Fourier transform infrared spectrum analysis shows that the addition of compound dietary fiber can make the gel structure more stable. The effect of dietary fiber complex on the chemical action of MP gel was further studied, and it was found that hydrophobic interaction and disulfide bond could promote the formation of compound gel. By comparing the microstructure of the MP gel with and without dietary fiber, the results showed that the MP gel with compound dietary fiber had smaller pores and stronger structure. Therefore, the rice hull dietary fiber, the soybean hull dietary fiber and the inulin are compounded and added into the low-fat recombinant meat product in a proper proportion, so that the quality characteristics and the nutritional value of the low-fat recombinant meat product can be effectively improved, the rice hull dietary fiber has the potential of being used as a fat substitute, and a theoretical basis is provided for the development of the functional meat product.https://www.frontiersin.org/articles/10.3389/fnut.2023.1129514/fullcompound dietary fibersgel strengthwater holding capacityrheological propertiessecondary structurechemical force |
| spellingShingle | Song-Shan Zhang Jun-Ya Duan Teng-Teng Zhang Meng Lv Xiao-Guang Gao Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products Frontiers in Nutrition compound dietary fibers gel strength water holding capacity rheological properties secondary structure chemical force |
| title | Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products |
| title_full | Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products |
| title_fullStr | Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products |
| title_full_unstemmed | Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products |
| title_short | Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products |
| title_sort | effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products |
| topic | compound dietary fibers gel strength water holding capacity rheological properties secondary structure chemical force |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2023.1129514/full |
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