Effect Of Artemisia Sphaerocephala Krasch Gum On The Gel Properties Of Potato Starch And Mutton Myofibrillar Protein

As a pure natural food additive,Artemisia sphaerocephala krasch gum can effectively improve the retrogradation of potato starch products and improve the taste.This article aims to study the internal interaction of Artemisia sphaerocephala krasch gum on potato starch and mutton myofibrillar protein gel,and to determine the appropriate amount of Artemisia sphaerocephala krasch gum.Firstly,the optimization of the extraction process of Artemisia sphaerocephala krasch gum was explored;then the effects of the treatment of Artemisia sphaerocephala krasch gum with different addition amounts on potato starch gel,mutton myofibril protein gel and potato starch,mutton myofibril protein gel were studied separately,and the influence of Artemisia sphaerocephala krasch gum on the gel of thermal properties,microstructure,texture properties,gel strength,water retention,rheological properties,chemical force and protein secondary structure were analyzed.The ultrasonic-assisted water extraction method is used to extract Artemisia sphaerocephala krasch gum,the highest yield is obtained by orthogonal experiment,and the optimal extraction process conditions are determined;differential scanning calorimeter,scanning electron microscope,texture analyzer,rheometer,etc.of various properties of the gel were analysed.The results show:The material-to-liquid ratio is 1:40,the temperature is 50 ℃,and the time is 1.5 h,and the yield is as high as 20.7%;the gelatinization start temperature and gelatinization termination temperature of potato starch gel increased after adding Artemisia sphaerocephala krasch gum,and the enthalpy value ΔH increased.Scanning electron microscopy of microstructure show that the starch paste network structure with a lower level(0.1～0.5%)of Artemisia sphaerocephala krasch gum is more and more dense,with uniform pore distribution and smaller gaps;at the same time,observing the texture characteristics of the starch paste,it is found that the hardness and elasticity are increased.Dynamic rheological experiments showed that a low level(0.1～0.5%)of Artemisia sphaerocephala krasch gum significantly increased the G′,G″values,which increased the viscoelasticity of potato starch paste,and significantly decreased the tan δ value.At a higher level(1.0%)of Artemisia sphaerocephala krasch gum addition,the values of G′and G″decreased significantly;the static rheological experiment shows that the potato starch added with Artemisia sphaerocephala krasch gum is a pseudoplastic fluid,and increases the consistency coefficient K of the starch paste and decreases the fluid index n.The potato starch paste which added the Artemisia sphaerocephala krasch gum with 0.3 % reduced the area of the thixotropic ring and improved the shear stability of the system.The addition of Artemisia sphaerocephala krasch gum at 0.5% can increase the water retention,gel strength,hardness,elasticity,cohesion and adhesion of potato starch and mutton myofibril protein gel.With the the amount of Artemisia sphaerocephala krasch gum increased,the whiteness value of the gel decreased.The chemical effect of the gel showed that in all treatment groups,the hydrophobic interaction contributed the most,the hydrogen bond was the second,and the ionic bond was the least.Among them,Artemisia sphaerocephala krasch gum added with 0.5% has a higher chemical effect.Further analysis of the protein secondary structure of the gel shows that the addition of Artemisia sphaerocephala krasch gum promotes the transition from α to β and makes the gel form more network structures.The results of the application on mutton sausages with different addition amount of Artemisia sphaerocephala krasch gum showed that the water retention of sausages decreased with the extension of the storage period.But the 0.5% treatment group decreased slowly,which treatment group has the highest elasticity,cohesiveness,stalemate degrees,chewiness,and resilience.On the 5th day of storage,the hardness of 0.5% treatment group has increased by 9.03%,which was lower than 25.5% in the treatment group without Artemisia sphaerocephala krasch gum.Therefore,the addition of Artemisia sphaerocephala krasch gum inhibited the retrogradation of sausage with potato starch to a certain extent.