Abstract：The effects of polysaccharides of different molecular chain types on the properties of chicken breast myofibrillar protein (MP) gels were investigated by addition of linear konjac glucomannan (KGM) and non-linear amylopectin (AP) into MP solution at addition levels 0.15 ‒ 0.30 g/100 mL. Water holding capacity (WHC), gel hardness, rheological properties and transverse relaxation time of MP gel samples were measured. Results showed that linear polysaccharide could significantly enhance gel hardness and dramatically improved WHC at addition levels > 0.30 g/100 mL (P < 0.05), compared with control group, while non-linear polysaccharide had no apparent influence on these parameters (P > 0.05). Moreover, the AP-induced enhancement of storage modulus G’ and loss modulus G’’ was inferior to that induced by KGM, though the transverse relaxation time of WHC. T22 and T23 values were faintly reduced by both polysaccharides (P > 0.05). Consequently, linear polysaccharide was more beneficial to improve the gel properties of chicken breast MP.
肖 雄，史可夫，吴双双，姚 静，谢婷婷，陈从贵. 线性与非线性多糖对鸡肉肌原纤维蛋白凝胶特性的影响[J]. 肉类研究, 2015, 29(1): 1-5.
XIAO Xiong, SHI Kefu, WU Shuangshuang, YAO Jing, XIE Tingting, CHEN Conggui. Effects of Linear and Non-Linear Polysaccharides on the Gel Properties of Chicken Breast Myofibrillar Protein. Meat Research, 2015, 29(1): 1-5.
