Scientia Agricultura Sinica ›› 2021, Vol. 54 ›› Issue (15): 3320-3330.doi: 10.3864/j.issn.0578-1752.2021.15.015

• FOOD SCIENCE AND ENGINEERING • Previous Articles     Next Articles

The Mechanism of Myofibrillar Protein Gel Functionality Influenced by Modified Sugarcane Dietary Fiber

ZHUANG XinBo1(),CHEN YinJi1(),ZHOU GuangHong2   

  1. 1College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023
    2College of Food Science and Technology, Nanjing University of Agriculture, Nanjing 210095
  • Received:2020-11-03 Accepted:2021-03-24 Online:2021-08-01 Published:2021-08-10
  • Contact: YinJi CHEN E-mail:zhuangxb@nufe.edu.cn;chenyinji@nufe.edu.cn

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Abstract:

【Objective】 The relationships between the myofibrillar protein gel networks, the spatial distribution of dietary fiber and protein, and the textural property of composite gel were investigated in present study. The aim of this study was to expound the mechanism of myofibrillar protein gel influenced by modified sugarcane dietary fiber (SDF), so as to provide a theoretical basis for the application of sugarcane dietary fiber as fat replacement in low-fat sausage. 【Method】 The present study modified the physicochemical properties of sugarcane dietary fiber by hydrogen peroxide treatment. The myofibrillar protein with various concentrations and particle sizes of sugarcane dietary fiber were set as the model system. The treatment without SDF was the control; the treatment with 1%, 2% and 3% 50-mesh SDF addition respectively named T150, T250 and T350; the treatment with 1%, 2% and 3% 100-mesh SDF addition respectively named T100, T200 and T300.The dynamic rheological properties were analyzed by the rheometer; the true fracture stress and strain of composite gels were analyzed by the textural instrument; the spatial distribution of sugarcane dietary fiber in the MP gels were observed by the paraffin section, the microstructure and corresponding image analysis of myofibrillar protein gel networks were analyzed by the SEM and the image analysis software. 【Result】 With the increase of concentrations and particle sizes of sugarcane dietary fiber, the centrifugal loss of composite gel significantly reduced, while the storage module (G') significantly increased. The result showed that the SDF addition significantly increased the fracture stress, while the SDF addition significantly reduced the fracture strain. Paraffin section showed that the sugarcane dietary fiber did not directly interact with protein. The dietary fiber just simply trapped in the protein networks and formed numerous various shapes and volumes cavities. The SEM showed that the myofibrillar protein networks under the control were filled with the connected moisture channels, and the existing of the moisture channel seriously hindered the interaction of the hydrophobic groupings, leading to the loose networks. The dietary fiber addition reduced the cross-linked moisture channels, and promoted the formation of compact and well-aggregated MP gel networks. The image analysis results showed that the treatment T350 had the highest fractal dimension value of 1.8670 and the lowest lacunary value of 0.19.【Conclusion】 The composite gel was comprise of the frame structure formed by the heat-induced gel protein networks and the filled structure formed by the SDF as the filling phase and protein matrix as the continuous phase. The physicochemical properties of SDF proved that the water holding capability was correlated with the particle size. Hence, the treatment with 3% 50-mesh sugarcane dietary fiber could promote the aggregation of myofibrillar protein through moisture stability, and had the highest stress. But the 50-mesh SDF was inelastic structure and formed various shapes and volumes cavities in gel networks, which significantly reduced the strain of composite gel. In conclusion, the 100-mesh SDF (smaller particle size) as fat replacement could significantly increase the stress of composite gel, and ultimately maintain the elasticity of the composite gel.

Key words: myofibrillar protein, sugarcane dietary fiber, gelation property, microstructure, textural property

Fig. 1

Comparison diagram of sugarcane dietary fiber without or with alkaline hydrogen peroxide treatment A：Before treatment;B：After treatment"

Table 1

The physicochemical characteristic of sugarcane dietary fiber sugarcane dietary fiber without or with alkaline hydrogen peroxide treatment"

样品名称
Treatment		 亮度值
L*		 红度值
a*		 黄度值
b*		 持水力
WHC		 持油力
WOC		 纤维素
Cellulose (%)		 半纤维素
Hemicellulose (%)		 木质素
Lignin (%)
改性前
Without AHP treatment		 57.89±0.62b 3.49±0.17a 22.34±0.09a 4.90±46b 3.23±21b 45.25±2.62b 27.49±2.17 18.20±1.08a
改性后
With AHP treatment		 77.50±0.36a 0.96±0.11b 15.20±0.08b 10.52±21a 5.56±37a 53.28±2.36a 24.33±2.11 8.84±1.09b

Table 2

The centrifugal loss, dynamic rheology property, fractal dimension and lacunary of composite MP gelation influenced by sugarcane dietary fiber with various concentration and particle size"

样品名称
Treatments		 离心损失
Centrifugal loss (%)		 T1
(℃)		 T2
(℃)		 G'终值
Final G'		 增幅
Amplitude		 分维维度
Fracture dimensions		 缺项值
Lacunary
对照 CK 9.39±0.25a 47.9 59.9 3128±65g 2028±65g 1.8117±0.0042e 0.336±0.017a
T150 5.78±0.07c 47.9 59.9 4423±83e 3056±45e 1.8335±0.0073d 0.26±0.008b
T100 6.24±0.21b 48.16±0.37 59.9 3809±119f 2543±78f 1.8278±0.0040d 0.273±0.005bc
T250 4.16±0.13e 47.9 59.9 6011±95c 3911±95c 1.8490±0.0041bc 0.23±0.008d
T200 4.69±0.10d 47.9 59.9 4856±62d 3423±48d 1.8385±0.0052cd 0.247±0.012cd
T350 3.78±0.14f 47.9 59.9 8445±112a 5345±112a 1.8670±0.0056a 0.19±0.008e
T300 3.45±0.31f 48.16±0.37 59.9 6841±58b 4174±122b 1.8555±0.0042ab 0.227±0.012d

Fig. 2

True fracture stress and true fracture strain of composite MP gel influenced by sugarcane dietary fiber with various concentration and particle size Different lowercase letters indicate significant difference of stress (P<0.05), Different capital letters indicate significant difference of strain (P<0.05)"

Fig. 3

Changes in storage modulus G′ of MP emulsions with various concentrations and particle sizes of SDF"

Fig. 4

The spatial distribution of SDF in the MP gels A：Control;B：T150;C：T100;D：T250;E：T200;F：T350;G：T300。The same as below"

Fig. 5

Scanning electron micrographs (left) of gel with various IDF addition and their corresponding binarized images (right)"

Fig. 6

The relationship between the MP gel networks, SDF- MP spatial distribution and the textural property of composite gel"

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