Food and Fermentation Industries >

2025 , Vol. 51 >Issue 17: 249 - 255

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040756

Effect of bamboo leaf powder on myofibrillar protein gel properties and protein structure

  • YANG Lanxin ,
  • QI Yue ,
  • HUANG Jiang ,
  • ZHANG Xinyu ,
  • LUO Ying ,
  • TANG Rui ,
  • WU Linglin ,
  • LI Cheng
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  • (College of Food Science, Sichuan Agricultural University, Ya'an 625000, China)

Received date: 2024-08-14

  Revised date: 2024-12-18

  Online published: 2025-09-29

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Abstract

To improve the gel properties of myofibrillar proteins (MPs), protein gels were prepared by adding bamboo leaf powder (BLP) at a mass fraction of 0.5% to 2.5% to MPs.The effects of BLP addition on the rheological properties, gel strength, water-holding capacity, chemical bonding force, protein structure, and microstructure of MPs were analyzed, and the underlying reasons for the improvement of MPs gel quality by BLP were explored.Results showed that BLP had a significant enhancement effect on the storage modulus G′ and loss modulus G″ of the MPs sol, promoting the formation of elastic gels.The results of gel strength and water-holding capacity showed that the addition of BLP significantly enhanced the gel strength and water-holding capacity, which may be due to the fact that the dietary fiber in BLP was rich and fills the network of MPs gels, and the dietary fiber in bamboo leaf powder had strong water absorption capacity.The results of protein structure determination of the gels with BLP addition showed that the content of alpha-helix in the secondary structure of the gel increased.The hydrogen bond and ionic bond bonding force in the gel increased significantly, which was beneficial to stabilizing the alpha-helix structure and forming a network with smaller pore size and more compact structure.The scanning electron microscope showed that the control group gel was in a clustered and loose state, while the addition of BLP made the proteins cross-linked, forming a more compact gel structure.An appropriate addition of BLP can improve the quality of MPs gels by affecting the rheological properties, gel properties, chemical bonding force, and secondary structure of MPs.

Key words： myofibrillar protein; bamboo leaf powder; gel characteristics; rheological properties; protein structure

Cite this article

YANG Lanxin , QI Yue , HUANG Jiang , ZHANG Xinyu , LUO Ying , TANG Rui , WU Linglin , LI Cheng . Effect of bamboo leaf powder on myofibrillar protein gel properties and protein structure[J]. Food and Fermentation Industries, 2025 , 51(17) : 249 -255 . DOI: 10.13995/j.cnki.11-1802/ts.040756

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