Modulation of pectin esterification degree in low-sodium myofibrillar hydrogels: Synergistic enhancement of mechanical properties, freeze-thaw resistance, and sustained digestive release

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-09-23 DOI:10.1016/j.foodhyd.2025.112021

Lixian Zhang , Zhenzhen Ge , Lihua Zhang , Wei Zong

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Abstract

The severe deterioration of low-sodium myofibrillar protein (MP) gels represents a critical challenge for the development of minimally salted meat products. This study systematically explored the impacts of pectin esterification degree on the mechanical properties, digestion characteristics, and freeze-thaw stability of low-sodium MP hydrogel. The underlying mechanism was elucidated via integrating dynamic rheology, microstructure and molecular interaction forces. Results revealed that in low-sodium conditions, high/medium esterification pectin (H/M-pectin) promoted the formation of a continuous and dense cross-linked network through hydrophobic interactions and covalent bonding, thereby enhancing the mechanical strength and structural integrity of the composite gel. In high-sodium environments, pectin induced microstructural coarsening and pore enlargement through charge screening effects and facilitation of excessive protein aggregation. The incorporation of pectin regulated the digestion rates of MP by pore filling and covalent cross-linking, enabling the low-sodium-H/M-pectin composite gel with slow-release properties under simulated gastrointestinal conditions. Moreover, the compact structure of the low-sodium-H/M-pectin gel effectively suppressed ice crystal extrusion, manifesting superior freeze-thaw stability compared to high-sodium systems. This study provides fundamental insights into the design of functional hydrogel systems for innovative low-salt meat product applications.

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低钠肌纤维水凝胶中果胶酯化程度的调节：机械性能、抗冻融性和持续消化释放的协同增强

低钠肌纤维蛋白（MP）凝胶的严重变质对低盐肉制品的开发提出了严峻的挑战。本研究系统探讨了果胶酯化程度对低钠MP水凝胶力学性能、消化特性和冻融稳定性的影响。通过动态流变学、微观结构和分子相互作用力的综合分析，阐明了其机理。结果表明，在低钠条件下，高/中等酯化果胶（H/ m -果胶）通过疏水相互作用和共价键作用促进了连续致密交联网络的形成，从而提高了复合凝胶的机械强度和结构完整性。在高钠环境下，果胶通过电荷筛选作用和促进蛋白质过度聚集诱导微观结构粗化和孔隙扩大。果胶的掺入通过孔填充和共价交联调节MP的消化速率，使低钠- h / m-果胶复合凝胶在模拟胃肠道条件下具有缓释特性。此外，低钠h / m-果胶凝胶结构紧凑，有效抑制了冰晶挤压，与高钠体系相比，具有更好的冻融稳定性。这项研究为创新低盐肉制品应用的功能性水凝胶系统的设计提供了基本的见解。

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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.