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| Effect of Acid-Deamidated Millet Gliadin on the Gel Properties of Myofibrillar Protein |
| LING Liang, DONG Yingying, GUO Huanjuan, GUO Weikang, ZHU Yingchun |
| 1. Shanxi Institute for Functional Food, Shanxi Agricultural University, Taiyuan 030031, China; 2. Agricultural Science Research Institute, Sixth Division of Xinjiang Production and Construction Corps, Wujiaqu 831300, China; 3. College of Food Science and Engineering, Shanxi Agricultural University, Jinzhong 030800, China |
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Abstract This study was designed to improve the gel properties of myofibrillar protein (MP) by addition of acid-deamidated millet gliadin. MP solutions and gels with different levels (0, 1, 3, 5, and 7 g/100 mL) of added millet gliadin were prepared. The emulsifying properties and ultraviolet-visible (UV-Vis) absorption spectra of MP solutions were measured, and the waterholding capacity, gel strength, and color of MP gels were evaluated. The effect of millet gliadin on MP gel characteristics was explored to determine the optimal addition level of millet gliadin. On this basis, the effect of acid-deamidated millet gliadin on MP gel characteristics was examined. The results showed that millet gliadin addition enhanced the emulsifying activity and stability of MP solutions and improved the water-holding capacity, gel strength and whiteness of MP gels. Millet gliadin at a concentration of 5 g/100 mL was the most effective in improving MP gel properties. Addition of 5 g/100 mL acid-deamidated millet gliadin further improved the emulsifying properties of MP solutions and the water-holding capacity and gel strength of MP gels. In conclusion, acid-induced deamidation can significantly enhance the functional properties of millet gliadin, and the combination of deamidated millet gliadin with MP can form an effective gel system, providing a novel strategy for developing high-quality protein gel products.
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2026, Vol. 40 
