Effect of Sugarcane Dietary Fiber on the Microstructure of Myofibrillar Protein Gel

X. Zhuang; G.-H. Zhou

Effect of Sugarcane Dietary Fiber on the Microstructure of Myofibrillar Protein Gel

In: 63rd International Congress of Meat Science and Technology

Authors:

X. Zhuang

X. Zhuang Key Lab of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, China P.R.; guanghong.zhou@hotmail.com

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G.-H. Zhou

G.-H. Zhou Key Lab of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, China P.R.; guanghong.zhou@hotmail.com

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Type:: Chapter

Pages:: 583–584

DOI:: https://doi.org/10.3920/9789086868605_258

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The effects of sugarcane dietary fiber (SDF) on the microstructure of porcine myofibrillar proteins (MP) gel. Light microscopy suggested that SDF had negative effect on the gel by drawing water capability and formed large cavities in gelation. While the SEM and lacunarity showed that the protein gel had more compact and homogenous three-dimensioned network with SDF added. So it suggested that SDF affected moisture distribution in the gel and concentrated MP, promoted the unfolding of MP chains in heating process, leading to a better three-dimensioned network.

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

E-Book ISBN:: 9789086868605

Publisher:: Wageningen Academic

Print Publication Date:: 15 Nov 2017

Subjects
- Life Sciences

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Effect of Sugarcane Dietary Fiber on the Microstructure of Myofibrillar Protein Gel

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63rd International Congress of Meat Science and Technology

Nurturing locally, growing globally

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