Regulating the gel structure and digestive function of myofibrillar protein: The distinct roles of pre-hydrated curdlan and β-glucan

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-05-30 DOI:10.1016/j.foodchem.2025.144981

Shuai Jiang , Rongyu Yan , Fan Mo , Qian Liu , Ling Jiang

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Abstract

This study investigated the effects of pre-hydrated curdlan (CT) and β-glucan (BT) (0.2–1.0 %) on the gel structure, digestion, and rheological properties of myofibrillar protein (MP). Both CT and BT significantly reduced MP digestibility, with CT showing a stronger effect (14.04 % reduction at 1.0 % addition). Hydrogen bonds and hydrophobic interactions were key in stabilizing MP-polysaccharide gels, as confirmed by molecular simulations. CT and BT addition led to smaller particle sizes, more stable zeta potential, and increased α-helix content while reducing random coil structures. Additionally, CT had a greater impact on the tertiary structure of MP. Rheological analysis revealed enhanced gel viscoelasticity in a dose-dependent manner, with CT being more effective. After digestion, gel structures became looser but retained certain features, especially in MP-CT gels. These findings highlight the distinct roles of CT and BT in regulating gel structure and digestion of MP, offering insights for improving meat product functionality.

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调节肌原纤维蛋白的凝胶结构和消化功能：预水合凝乳蛋白和β-葡聚糖的独特作用

本研究研究了预水合凝乳素（CT）和β-葡聚糖（BT）（0.2-1.0 %）对肌原纤维蛋白（MP）凝胶结构、消化和流变学特性的影响。CT和BT均显著降低了MP消化率，其中CT的效果更强（添加量为1.0 %时降低14.04 %）。分子模拟证实，氢键和疏水相互作用是稳定mp -多糖凝胶的关键。CT和BT的加入使颗粒尺寸更小，zeta电位更稳定，α-螺旋含量增加，无序线圈结构减少。CT对MP三级结构的影响更大。流变学分析显示凝胶粘弹性以剂量依赖的方式增强，CT更有效。消化后，凝胶结构变得更松散，但保留了某些特征，尤其是MP-CT凝胶。这些发现突出了CT和BT在调节凝胶结构和MP消化方面的独特作用，为改善肉制品功能提供了见解。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.