Insoluble dietary fibers from Lentinus edodes stipes improve the gel properties of pork myofibrillar protein: A water distribution, microstructure and intermolecular interactions study

[Display omitted] •LESIDF significantly improved the WHC and gel strength of MP gels.•The addition of LESIDF changed chemical forces and water distribution of MP gels.•LESIDF promoted the conversion of β-sheets to α-helices.•MP gels containing 2.5%-3.0% LESIDF had the best properties. This paper inv...

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Bibliographic Details
Published in:Food chemistry 2023-06, Vol.411, p.135386-135386, Article 135386
Main Authors: Lu, Weiwei, Wu, Di, Wang, LiMei, Song, Geyao, Chi, Rongshuo, Ma, Jing, Li, Zhenshun, Wang, Lan, Sun, Weiqing
Format: Article
Language:English
Subjects:
Animals
Chemical forces
Dietary Fiber - analysis
Gel properties
Gels - chemistry
Insoluble dietary fiber
Lentinus edodes stipes
Microstructure
Muscle Proteins - chemistry
Myofibrillar protein
Myofibrils - chemistry
Pork Meat
Red Meat - analysis
Rheology
Shiitake Mushrooms
Swine
Water - chemistry
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Summary:[Display omitted] •LESIDF significantly improved the WHC and gel strength of MP gels.•The addition of LESIDF changed chemical forces and water distribution of MP gels.•LESIDF promoted the conversion of β-sheets to α-helices.•MP gels containing 2.5%-3.0% LESIDF had the best properties. This paper investigated the effects of Lentinus edodes stipes insoluble dietary fiber (LESIDF, 0%-3.0%) on the quality and microscopic properties of pork myofibrillar protein (MP) gels. The results showed that the water holding capacity and gel strength of composite gels enhanced with increasing LESIDF (1.0%–2.5%), and reached the maximum at the level of 2.5%–3.0%. Disulfide and non-disulfide covalent bonds were major chemical forces maintaining the 3D network of LESIDF-MP composite gels. LESIDF also promoted the formation of ionic and hydrogen bonds, confirmed by the self-assembly of β-sheets to α-helices, leading to a compact gel network structure. The observation of paraffin section revealed that LESIDF could capture more water molecules in gels, which was consistent with the transformation of free water to immobilized water. Overall, the optimal addition of LESIDF was 2.5%-3.0%, which provided a good strategy for LESIDF as an agricultural by-product to improve the quality of gel meat products.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2023.135386