AI Article Synopsis
- The study examined how flaxseed gum (FG) can improve the gelling properties of myofibrillar proteins (MP) that are weakened by catechin.
- FG was added to MP at various levels, revealing that catechin led to reduced thiol groups and increased particle size, degrading gel quality.
- Incorporating FG improved gel strength and water retention, likely due to better emulsion stability and enhanced protein interactions during gel formation.
Article Abstract
The effect of flaxseed gum (FG) on the weakened gelling properties of myofibrillar proteins (MP) induced by catechin was investigated. Different levels of FG and catechin were incorporated into MP and the chemical changes of MP were studied; MP emulsions and gels with different levels of FG and catechin were prepared and their properties were studied. Catechin promoted the loss of thiol and the exposure of the hydrophobic groups of MP and increased the particle size and apparent viscosity of emulsions, resulting in a poor gel network. The incorporation of FG enhanced the gel strength, water holding capacity and dynamic rheological properties, which might be attributed to the formation of uniform and stabilized emulsions with high apparent viscosity and the enhanced disulfide cross-linking and hydrophobic interactions during heat-induced gelation. FG could be a potential approach in overcoming the deterioration of protein gels caused by catechin.
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| http://dx.doi.org/10.1016/j.foodchem.2021.131136 | DOI Listing |
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