Dietary inulin supplementation improves the physicochemical and gel properties of duck myofibrillar protein: Insights into the effect of muscle fiber types

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2023-12-30 DOI:10.1016/j.foodhyd.2023.109722

Hailei Sun , Yimin Zhang , Jingxin Sun

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Abstract

This study explored the effects of different levels of dietary inulin supplementation (0–30 g/kg) on the physicochemical and gel properties of duck myofibrillar protein (MP). The results demonstrated that gel strength and water holding capacity of the gel samples were significantly increased (P < 0.05) by 11.69% and 9.26%, respectively, after the addition of 20 g/kg inulin into the diet. Inulin supplementation facilitated the conversion of free water to immobile water. Moreover, dietary inulin increased rheological properties, solubility, surface hydrophobicity, and Ca²⁺-ATPase activity in MP, while reducing particle size and carbonyl content. Raman spectroscopy revealed an increase in the content of α-helix and hydrogen bonds in MP, promoting the structural stability. A denser gel network structure was observed in the dietary inulin group than that in the control group. These improvements in the physicochemical and gel properties of duck MP are related to the fact that dietary inulin increases the proportion of type I muscle fibers in duck meat. This study provides a novel strategy for improving the gel quality of duck MP and reveals the underlying molecular mechanism of dietary inulin in enhancing duck meat quality.

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膳食菊粉能改善鸭肌纤维蛋白的理化和凝胶特性洞察肌肉纤维类型的影响

本研究探讨了膳食中添加不同水平的菊粉（0-30 g/kg）对鸭肌纤维蛋白（MP）理化性质和凝胶性质的影响。结果表明，日粮中添加 20 克/千克菊粉后，凝胶样品的凝胶强度和持水能力分别显著提高了 11.69% 和 9.26%（P < 0.05）。菊粉的补充促进了游离水向不流动水的转化。此外，日粮中的菊粉还增加了MP的流变特性、溶解性、表面疏水性和Ca2+-ATP酶活性，同时降低了粒度和羰基含量。拉曼光谱显示，MP 中的α-螺旋和氢键含量增加，从而提高了结构的稳定性。与对照组相比，膳食菊粉组的凝胶网络结构更加致密。鸭肉蛋白的理化性质和凝胶性质得到改善，这与膳食菊粉增加了鸭肉中 I 型肌纤维的比例有关。这项研究为改善鸭肉凝胶质量提供了一种新策略，并揭示了膳食菊粉提高鸭肉质量的分子机制。

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.