Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels

The effects of different size particles and contents of sugarcane dietary fiber(SDF) on water state, water holding capacity(WHC), gel strength and microstructure of myofibrillar protein gels was studied. It was found that gel strengths were improved with the increase in SDF particle size and content...

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Bibliographic Details
Published in:Food hydrocolloids 2016-06, Vol.57, p.253-261
Main Authors: Zhuang, Xinbo, Jiang, Xiping, Han, Minyi, Kang, Zhuang-li, Zhao, Liang, Xu, Xing-lian, Zhou, Guang-hong
Format: Article
Language:English
Subjects:
Categories
Fractal analysis
Gelation
Gels
Homogeneity
Microstructure
Proteins
Relaxation time
Strength
Sugarcane dietary fiber
Water states
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Summary:The effects of different size particles and contents of sugarcane dietary fiber(SDF) on water state, water holding capacity(WHC), gel strength and microstructure of myofibrillar protein gels was studied. It was found that gel strengths were improved with the increase in SDF particle size and content, and the value of water holding capacity (WHC) reached a maximum with the addition of 80-mesh SDF at 2%. Discrete exponential fitting analysis and multi-exponential function analysis of the T2 relaxation time revealed that three categories of water, each having different mobility states in the gels, had different effects on the blended gel systems. Also, the intrinsic T21 relaxation time of immobile water in gels containing SDF was shorter than that in pure gels. Pronounced differences in myofibrillar gel network structures were observed during heating at 80 °C for 20 min. The fractal dimension which was determined by the box count method and the pore density (diameter 
ISSN:0268-005X
1873-7137
DOI:10.1016/j.foodhyd.2016.01.029