Myofibrillar protein composite gels: Effect of esterified potato starch, lard and peanut oil on the gel properties

2021 ◽  
Author(s):  
Mangang Wu ◽  
Juan Hu ◽  
Xiangchun Gu ◽  
Qingling Wang ◽  
Ranran Wei ◽  
...  
Keyword(s):  
Potato Starch ◽  
Myofibrillar Protein ◽  
Peanut Oil ◽  
Gel Properties ◽  
Composite Gels

Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate

2021 ◽  
pp. 129873
Author(s):  
Haibo Shi ◽  
Ting Zhou ◽  
Xin Wang ◽  
Ye Zou ◽  
Daoying Wang ◽  
...  
Keyword(s):  
Myofibrillar Protein ◽  
Chicken Breast ◽  
Gel Properties ◽  
Ultrasound Assisted

scholarly journals Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1872
Author(s):  
Huipeng Liu ◽  
Yiyuan Xu ◽  
Shuyu Zu ◽  
Xuee Wu ◽  
Aimin Shi ◽  
...  
Keyword(s):  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Tertiary Structure ◽  
Quaternary Structure ◽  
Meat Products ◽  
Myofibrillar Protein ◽  
Conformational Structure ◽  
Gel Properties ◽  
The Relationship

In meat processing, changes in the myofibrillar protein (MP) structure can affect the quality of meat products. High hydrostatic pressure (HHP) has been widely utilized to change the conformational structure (secondary, tertiary and quaternary structure) of MP so as to improve the quality of meat products. However, a systematic summary of the relationship between the conformational structure (secondary and tertiary structure) changes in MP, gel properties and product quality under HHP is lacking. Hence, this review provides a comprehensive summary of the changes in the conformational structure and gel properties of MP under HHP and discusses the mechanism based on previous studies and recent progress. The relationship between the spatial structure of MP and meat texture under HHP is also explored. Finally, we discuss considerations regarding ways to make HHP an effective strategy in future meat manufacturing.

Viscoelastic Properties of Myofibrillar Protein-Polysaccharide Composite Gels

1993 ◽  
Vol 58 (1) ◽  
pp. 164-167 ◽  
Author(s):  
YOULING L. XIONG ◽  
SUZANNE P. BLANCHARD
Keyword(s):  
Viscoelastic Properties ◽  
Myofibrillar Protein ◽  
Composite Gels

Gel properties of myofibrillar protein as affected by gelatinization and retrogradation behaviors of modified starches with different crosslinking and acetylation degrees

2019 ◽  
Vol 96 ◽  
pp. 604-616 ◽  
Author(s):  
Mingcong Fan ◽  
Qilin Huang ◽  
Saiyi Zhong ◽  
Xuxu Li ◽  
Shanbai Xiong ◽  
...  
Keyword(s):  
Myofibrillar Protein ◽  
Gel Properties ◽  
Modified Starches

Rheological & 3D printing properties of potato starch composite gels

2021 ◽  
pp. 110756
Author(s):  
Ying Cui ◽  
Changyong Li ◽  
Yang Guo ◽  
Xiao Liu ◽  
Fan Zhu ◽  
...  
Keyword(s):  
3D Printing ◽  
Potato Starch ◽  
Composite Gels

scholarly journals Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel

2018 ◽  
Vol 6 (5) ◽  
pp. 1229-1237 ◽  
Author(s):  
Yuanpei Gao ◽  
Hideto Fukushima ◽  
Shanggui Deng ◽  
Ru Jia ◽  
Kazufumi Osako ◽  
...  
Keyword(s):  
Myofibrillar Protein ◽  
Gel Properties ◽  
Surimi Gel

Effects of Pig Skin and Coconut Powder Mixture on Gelling and Rheological Properties of Composite Gel Prepared with Squid Myofibrillar Protein and Lard

2018 ◽  
Vol 14 (1) ◽  
Author(s):  
Tiantian Zhou ◽  
Yana Zhao ◽  
Shengnan Fu ◽  
Wenhang Wang ◽  
Anjun Liu
Keyword(s):  
Rheological Properties ◽  
Three Dimensional ◽  
Myofibrillar Protein ◽  
Pig Skin ◽  
Composite Gels ◽  
Gelling Properties ◽  
Dimensional Network ◽  
Composite Gel ◽  
Sds Page

AbstractThe effects of the mixture of pig skin (PS) and coconut powder (CP) on the gelling and rheological properties of composite gel prepared with squid myofibrillar protein (MP) and lard were studied. The addition of PS and CP gel had significantly improved the water-holding capacity (WHC) and gelling properties of MP-Lard composite gel. Besides, composite gels with an adequate amount of PS and CP gel had a better texture and higher whiteness. The SDS-PAGE results showed that the presence of PS and CP gel did not affect the coagulated proteins in composite gels. The three-dimensional network structures of composite gels containing PS and CP gel were more compact and homogeneous. In general, the mixture of PS and CP could enhance the gel quality of MP-Lard composite gel and it could be used as a fat substitute in surimi products.

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