Incorporation of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviour, and microstructure of low-salt myofibrillar protein gels: Perspective on phase transition.

This study investigated the gelling properties, rheological behaviour, and microstructure of heat-induced, low-salt myofibrillar protein (MP) gels containing different levels (2%, 4%, 6%, and 8%, w/w) of cross-linked (CTS) or acetylated (ATS) tapioca starch. The results indicated that either CTS or ATS significantly enhanced the gel strength and water-holding capacity of low-salt MP gels (P < 0.05), an outcome verified by the rheological behaviour test results under different modes.

In-depth insight into the effects of tapioca or corn acetylated distarch phosphate on the gel properties and in vitro digestibility of kung-wan.

Modified starch is increasingly applied in the meat industry as an effective functional ingredient to provide meat products with the desired textural properties and appearance. This study aimed to investigate the effects of incorporating tapioca acetylated distarch phosphate (TADSP) or corn acetylated distarch phosphate (CADSP) on the gel properties and in vitro digestibility of Chinese-style meatballs known as kung-wan. The results showed that TADSP and CADSP significantly enhanced the textural properties of kung-wan in a dose-dependent manner (P < 0.

Investigation of the effects and mechanism of incorporation of cross-linked/acetylated tapioca starches on the gel properties and in vitro digestibility of kung-wan.

The effects and mechanism of incorporation of cross-linked tapioca starch (CTS) or acetylated tapioca starch (ATS) on the gel properties and in vitro digestibility of kung-wan (a Chinese-style meatball) were evaluated. The results indicated that incorporation of either CTS or ATS significantly enhanced the gel properties of kung-wan in a dose-dependent manner (P < 0.05), as well as the rheological properties of meat batter.

Effects of high-speed shear homogenization on the emulsifying and structural properties of myofibrillar protein under low-fat conditions.

Background: Emulsification is important for food quality and processing functionality. Most emulsification occurs under high-fat conditions that eventually cause health concerns. Protein emulsifiers also have drawbacks such as lower dispersity.