|
|||||
|
|
Improving gelling properties of myofibrillar proteins incorporating with cellulose micro/nanofibres |
|
| Authors: | Peng Wang Yan Li Yujiao Qu Baowei Wang Jingxin Sun Chunwei Miao Ming Huang He Huang Congxiang Zhang |
| Affiliation: | 1. College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao, 266109 China
Peng Wang and Yan Li equally contributed to this work. Contribution: Conceptualization (equal), ?Investigation (equal), Writing - original draft (equal);2. College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao, 266109 China Peng Wang and Yan Li equally contributed to this work. Contribution: Data curation (equal), Formal analysis (equal);3. College of Chemical & Pharmaceutical Sciences, Qingdao Agricultural University, Qingdao, 266109 China Contribution: Software (equal), Visualization (equal);4. College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao, 266109 China Contribution: ?Investigation (equal);5. College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao, 266109 China;6. College of Food Science & Engineering, Shandong Research Center for Meat Food Quality Control, Qingdao Agricultural University, Qingdao, 266109 China Contribution: Writing - review & editing (equal);7. National R&D Branch Center for Poultry Meat Processing Technology, Huangjiaoshou Food Sci. & Tech. Co., Ltd., Nanjing, 211226 China Contribution: Writing - review & editing (equal);8. Newhope Liuhe Group Co., Ltd., Qingdao, 266000 China Contribution: Funding acquisition (equal);9. Lvyuan Food Co., Ltd., Jining, 272000 China Contribution: Resources (equal), Software (equal) |
| Abstract: | 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. |
| Keywords: | Cellulose microfibres cellulose nanofibres gelation microstructure myofibrillar proteins |
