Effects of shear-thinning on gel properties of myofibrillar protein

  • ZHAO Lei ,
  • XIA Yangyi ,
  • JI Wenxin
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  • 1(College of Food Science, Southwest University,Chongqing 400700,China)
    2(Chongqing Special Food Programme and Technology Research Center,Chongqing 400700,China

Received date: 2021-08-01

  Revised date: 2021-09-09

  Online published: 2022-09-16

Abstract

The effects of shear-thinning degree evaluated by viscosity on the gel properties of myofibrillar protein gel were analyzed after the myofibrillar protein was fully sheared, and the control group was set to exclude the influence of irrelevant factors. The results showed that, in the experimental group, with the increase of storage time the degree of shear-thinning effect decreased, the storage modulus obviously increased, water holding capacity, gel strength and chemical force improved significantly (P<0.05). Moreover, the pore size of the gel decreased and the structure became denser and uniform. Furthermore, β-sheet content increased significantly (P<0.05) and β-turn content decreased significantly (P<0.05). Compared with the experimental group, the gel properties of the control group did not change obviously with the storage time when the shear-thinning degree was the same. These results indicated that the shear-thinning changes the gel properties of the myofibrillar protein, the reduction of the shear-thinning effect is conducive to the formation of a stable gel structure and the improvement of gel properties.

Cite this article

ZHAO Lei , XIA Yangyi , JI Wenxin . Effects of shear-thinning on gel properties of myofibrillar protein[J]. Food and Fermentation Industries, 2022 , 48(16) : 216 -222 . DOI: 10.13995/j.cnki.11-1802/ts.028874

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