Effect of psyllium husk powder on the gelation behavior, microstructure, and intermolecular interactions in myofibrillar protein gels from Andrias davidianus
文献类型： 外文期刊
作者： Huang, Xiang 1 ; Yang, Hui 3 ; Lou, Aihua 4 ; Jiang, Shuiyan 3 ; Kang, Kelang 3 ; Wei, Yingjuan 3 ; Li, Xin 3 ; Wu, Yingmei 3 ; Yu, Meijuan 3 ; Huang, Qun 1 ;
作者机构： 1.Guizhou Med Univ, Guizhou Prov Engn Res Ctr Hlth Food Innovat Mfg, Sch Publ Hlth, Guiyang 550025, Peoples R China
2.Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China
3.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, DongTing Lab, Changsha 410125, Peoples R China
4.Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China
关键词： Giant salamander; Hydrocolloids; Gel network; Myofibrillar protein; Chemical forces
期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）
ISSN： 0308-8146
年卷期： 2024 年 458 卷
页码：
收录情况： SCI
摘要： The interaction between proteins and soluble dietary fibers plays a vital role in the development of animalderived foods. Herein, the effects of different contents (0-3.0%) of round-bracted psyllium husk powder (PHP) on the gelation behavior, microstructure, and intermolecular interactions of Andrias davidianus myofibrillar protein (MP) were investigated. Rheological and chemical forces suggested that PHP (1.5%-2.0%) enhanced the functional properties of MP at low ionic strength, thereby increasing the viscoelasticity of mixed gels. SDS-PAGE revealed that PHP reinforced the cross-linking and aggregation of protein molecules. Circular dichroism spectroscopy, low-field nuclear magnetic resonance, and scanning electron microscopy demonstrated that PHP induced the transformation of alpha-helix (decreased by 14.85%) to an ordered beta-sheet structure (increased by 81.58%), which was more favorable for the formation of dense network structure and improved (10.53%) the water retention of MP gels. This study provided new insights for PHP to effectively meliorate the heat-induced gelling properties of MP.
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