Research progress on interaction between polysaccharide substituted animal fat and myofibrillar protein

  • ZHOU Fengchao ,
  • CHEN Weijiao ,
  • GU Yinhuan ,
  • LIAO Wei ,
  • LIU Yaling
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  • (Putian University, College of Environmental and Biological Technology, Putian 351100, China)

Received date: 2020-02-19

  Online published: 2020-08-17

Abstract

Myofibrillar protein (MP) has important functional properties in emulsification-type meat products, which can form a good emulsification system with fat. However, excessive intake of animal fat will cause adverse effects on human health. So polysaccharides were used to replace animal fat in part or completely in many meat products in order to obtain a good substitution effect. Starch, edible gum and insoluble dietary fiber can be added as fat substitutes in low-fat meat products, which can stabilize moisture and make polysaccharide-MP complex has better emulsifying or gel properties, and finally improve the product quality effectively. The research progress of the interaction of starch, edible gum and insoluble dietary fiber with MP were reviewed, and the mechanism of action between three kinds of polysaccharides and MP were elucidated. These conclusions can provide a theoretical basis for the production of high-quality low-fat meat products.

Cite this article

ZHOU Fengchao , CHEN Weijiao , GU Yinhuan , LIAO Wei , LIU Yaling . Research progress on interaction between polysaccharide substituted animal fat and myofibrillar protein[J]. Food and Fermentation Industries, 2020 , 46(14) : 283 -288 . DOI: 10.13995/j.cnki.11-1802/ts.023684

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