Effects Of Linear And Non-linear Polysaccharides On Properties Of Chicken Myofibrillar Protein Gels

Low-fat meat products are very important for the development of modern meat industry. The substitution of polysaccharide for fat is an important technical approach in the progress of it. Myosin (M) and actomyosin (AM), as the major components of myofibrillar protein (MP) and main gelling proteins of meat gels, determine the gelling properties of meat products. To investigate the effects of linear and non-linear polysaccharides on properties of mixed heat-induced meat proteins gel systems, this paper chose chiken breast meat as raw material, and linear konjac glumannan (KGM) and non-linear amylopectin (AP) as fat replacers with an additional amount of 0-0.60% (w/w). Water holding capacity (WHC), gel hardness, rheological properties, microstructure and intermolecular forces (hydrogen bonding, surface hydrophobicity and sulfydryl content) were determined, providing theoretical guidance for reasonable application of polysaccharides in low-fat meats. The main results were as follows:(1) Both polysaccharides could improve WHC of M, AM and MP gels and enhance gel hardness of AM gel in the order of linear KGM> non-linear AP; while linear KGM would cause a significant reduce of gel hardnesss of M (P< 0.05).(2) The rheological results indicated that, the decreased order of viscoelasticy of M gel by polysaccharide was linear KGM> non-linear AP, so did the improvement order of AM and MP gels. Gel hardness and elastic modulus G’ was positively related.(3) LF-NMR data showed that KGM/AP could both shorten T22 and T23 relaxation time of M, AM and MP gels in the order of linear KGM> non-linear AP.(4) FT-IR data implied that hydrogen bonding might not be the main force that KGM/AP affected M, AM and MP gels. Hydrophobic interaction and disulfide bond might be the main forces in the mixed polysaccharide-protein systems.(5) According to SEM images, KGM/AP could compact network structure of protein gels, facilitating the improvement of WHC. For non-linear polysaccharide (AP), physical filling might be the main way to improve the microstructure, while for linear polysaccharide (KGM), cross-linking effect might also count.