Myofibrillar protein composite gels: effect of esterified potato starch, lard and peanut oil on the gel properties
Mangang Wu, Juan Hu, Xiangchun Gu, Qingling Wang, Ranran Wei, Jiahao Wang, Zhikun Li, Rui Liu, Qingfeng Ge, Hai Yu
Abstract
Abstract BACKGROUND Heat‐induced composite gels were prepared with 20 g kg −1 myofibrillar protein (MP) sol, 20 g kg −1 modified starch and 100 g kg −1 lipid pre‐emulsified by MP in 0.6 mol L −1 NaCl, at pH 6.2. The effects of esterified potato starch (EPS) and emulsified lipid (lard or peanut oil) on the rheology, texture properties and nuclear magnetic resonance characterization of MP gel were evaluated. RESULTS The addition of starch and lipid significantly improved the gel strength and water holding capacity (WHC) of the MP gel. Analysis of the relaxation time compared with the WHC tests showed that the variation range of the transverse T 22 relaxation time of a gel was positively proportional to changes in WHC of the composite gel, and the lower the T 22 relaxation time, the better the WHC of composite gel. Moreover, MP gel with starch and emulsified lard added at the same time has the lowest T 2 relaxation time, and also the best WHC of the gel. Environmental scanning electron microscopy showed that emulsified oil droplets embedded the gaps in the protein network, and the gelatinized starch contributed to restrict the oil droplet size, resulting in thicker MP gel. CONCLUSION Emulsified lipid and modified starch have an important influence on the rheology and microstructure of MP gels, indicating the subtle interaction between starch, lipid and protein. The results suggest the potential feasibility of modified starch and vegetable oil to improve the textural properties in comminuted meat products. © 2021 Society of Chemical Industry.