Scientia Agricultura Sinica ›› 2023, Vol. 56 ›› Issue (9): 1775-1786.doi: 10.3864/j.issn.0578-1752.2023.09.013

• FOOD SCIENCE AND ENGINEERING • Previous Articles     Next Articles

The Mechanism of Effects of Konjac Gum on the Gel Property and Water Holding Property of Pork Myofibrillar Protein Based on Phase Separation Behavior and Moisture Stabilization

LUO Cheng1,2(), WANG Huan1,2, CHEN YinJi1, LI Chao2, ZHUANG XinBo1()   

  1. 1 College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023
    2 State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 210041
  • Received:2022-08-11 Accepted:2022-09-29 Online:2023-05-01 Published:2023-05-10

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Abstract:

【Objective】 The purpose of this experiment was to study the effects of konjac gum on the microstructure and phase-separated structure of pork myofibrillar proteins, and then to explain the regulation mechanism of konjac gum on the gel property and water holding property of myofibrillar proteins. 【Method】 The simulated system with different ratios of konjac gum and myofibrillar protein was used to measure the texture property, stress and strain during fracture deformation, the water distribution and water holding capacity of the composite gel, and to observe the phase separation behavior of konjac gum and myofibrillar protein and the microstructure of myofibrillar protein gel network. 【Result】 When the addition ratio of konjac gum was less than 0.8%, the gel strength, final value of storage modulus and stress at fracture deformation of the composite protein gels significantly increased to 179.21 g, 1 192 Pa and 9 139.37 Pa respectively with the increase of the addition ratio (P<0.05). When the addition ratio of konjac gum was greater than or equal to 0.8%, the gel strength, storage modulus, stress and strain at fracture deformation of the composite protein gels significantly decreased to 83.03 g, 566 Pa, 4 964.07 Pa and 0.64 (P<0.05) respectively with the increase of the addition ratio. Low-field NMR results showed that the relaxation time and the percentage of free water in the composite gel system of immobilized water decreased significantly (P<0.05) with the increase of the addition ratio of konjac gum less than 0.8%, while the percentage of immobilized water increased significantly (P<0.05), and the water holding capacity of the composite gel increased significantly from 67.18% to 80.47% in the control group (P<0.05). In contrast, the high percentage addition of konjac gum (greater than or equal to 0.8%) significantly increased the relaxation time and the percentage of free water in the immobilized water (P<0.05), while the percentage of immobilized water significantly decreased (P<0.05), and the water holding capacity significantly decreased to 55.24% (P<0.05). Paraffin sections showed konjac gum was embedded in the composite protein gel backbone in a physically filled form with many cavities of various sizes and shapes. Scanning electron microscopy showed that the cavities and gullies in the protein gel network structure of the control group were filled with many moisture phases. The addition ratio of konjac gum less than 0.8% could reduce the interlocking water gullies in the protein network structure and make the protein gel network structure denser and more homogeneous. The high addition of konjac gum (greater than or equal to 0.8%) increased the number and volume of water gullies in the system, resulting in a looser microstructure of the composite gel. The results of image processing analysis showed that the fractal dimension of the composite protein gel network structure with 0.4% konjac gum was the highest (P<0.05), and the lowest (P<0.05) with the lacunary value of 0.264.【Conclusion】The low concentration of konjac gum on myofibrillar protein gel property and water-holding property had a significant improvement effect, but the upper limit of the addition of konjac gum ratio was 0.8%, because a high percentage of the addition (greater than or equal to 0.8%) would make the composite protein gel texture deteriorated.

Key words: konjac gum, gelation property, textural property, myofibrillar protein

Fig. 1

Effects of konjac gum on the color and water holding capacity of MP gels Different lowercase letters indicate significant differences (P<0.05) between groups with different addition ratios. The same as below"

Table 1

Effects of konjac gum on the texture, fractal dimension and lacunary of MP gels"

组别
Group		 凝胶强度
Gel strength (g)		 储能模量终值
Final G' (Pa)		 分形维度
Fracture dimension		 缺项值
Lacunary value
0% 113.24±6.82c 889±9c 2.773±0.001c 0.326±0.017e
0.05% 121.74±7.73d 926±13d 2.778±0.005d 0.315±0.009d
0.1% 136.81±11.62e 1049±25e 2.780±0.003e 0.279±0.003c
0.2% 151.22±8.71f 1114±29f 2.794±0.002f 0.271±0.015b
0.4% 179.21±17.51g 1192±24g 2.809±0.004g 0.264±0.010a
0.8% 96.87±8.03b 629±11b 2.760±0.008b 0.332±0.007f
1.2% 83.03±12.02a 566±6a 2.756±0.003a 0.344±0.028g

Fig. 2

Effects of konjac gum on stress and strain during fracture deformation of MP gels"

Fig. 3

Changes in storage modulus G′ of MP emulsions with konjac gum"

Table 2

Relaxation time and corresponding peak areas of MP gels with konjac gum"

组别 Group T2b (ms) PT2b (%) T21 (ms) PT21 (%) T22 (ms) PT22 (%)
0 4.91±0.55c 4.47±0.29e 349.94±4.08e 78.51±1.92c 2190.46±19.62a 17.02±1.63e
0.05% 2.75±0.61a 3.34±0.22c 313.54±9.45d 81.12±1.36d 3355.72±26.81g 15.54±1.14d
0.1% 6.58±1.67f 2.89±0.53b 293.24±13.62c 84.27±0.49e 3105.65±43.49f 12.84±1.02c
0.2% 3.75±0.85b 3.82±0.39d 270.12±16.68b 86.53±0.73f 2350.72±33.45b 9.65±1.12b
0.4% 5.75±1.61e 2.49±0.81a 251.61±4.32a 89.87±0.47g 2795.48±23.85d 7.64±1.28a
0.8% 4.88±0.87c 5.98±0.20f 389.48±5.02f 74.64±0.63b 2930.96±18.75e 19.38±0.43f
1.2% 5.14±0.29d 6.39±0.15g 403.70±17.26g 71.76±1.46a 2440.78±43.75c 21.85±1.31g

Fig. 4

The spatial distribution of konjac gum in the MP gels A: Control group; B: Add 0.05% of konjac gum; C: Add 0.1% of konjac gum; D: Add 0.2% of konjac gum; E: Add 0.4% of konjac gum; F: Add 0.8% of konjac gum; G: Add 1.2% of konjac gum"

Fig. 5

Scanning electron micrographs of MP gels with various konjac gum addition A: Control group; B: Add 0.05% of konjac gum; C: Add 0.1% of konjac gum; D: Add 0.2% of konjac gum; E: Add 0.4% of konjac gum; F: Add 0.8% of konjac gum; G: Add 1.2% of konjac gum"

Fig. 6

The mechanism of the effect of konjac gum on the gel property and water holding property of MP"

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