Improving gelling properties of myofibrillar proteins incorporating with cellulose micro/nanofibres. (2nd March 2022)

• Record Type: Journal Article
• Authors: Wang, Peng; Li, Yan; Qu, Yujiao; Wang, Baowei; Sun, Jingxin; Miao, Chunwei; Huang, Ming; Huang, He; Zhang, Congxiang
• Is Part Of: International journal of food science & technology. Volume 57:Number 6(2022)
• Page Start: 3428
• Page End: 3439
• Publication Date: 2022-03-02
• Subjects: Cellulose microfibres -- cellulose nanofibres -- gelation -- microstructure -- myofibrillar proteins; Food industry and trade -- Periodicals; 664
• DOI: 10.1111/ijfs.15667
• Languages: English
• ISSNs: 0950-5423

Abstract

Summary: The effects of cellulose microfibres (CMFs, Average size: 100 ± 5 μm) and cellulose nanofibres (CNFs, Average size: 60 ± 3 nm) on the properties of myofibrillar protein (MP) gels from duck breast meat were studied. The results demonstrated that CMFs and CNFs were mostly connected to MP by non‐covalent bonds, the diffusion and cross‐linking of MP molecules was promoted, and a denser and more complete gel network was formed. With the increases of CMFs and CNFs concentration (0–10%), the hardness was increased by 13.15% and 19.78% for CMFs10% and CNFs10% gels, respectively, and the elasticity was increased by 40% and 80%, respectively. At the same concentration (0–10%), the increase in gel hardness, viscoelasticity and immobilised water content was greater in the CNFs‐MP group than in the CMFs‐MP group. The CNFs‐MP group had a tighter gel network, and CNFs had a better potential to improve the gelation performance of MP. Abstract : Processing and detection after myofibrillar protein extraction.