title: Contribution of three ionic types of polysaccharides to the thermal gelling properties of chicken breast myosin.
abstract: The effects of anionic (κ-carrageenan, KCG), neutral (locust bean gum, LBG), and cationic polysaccharides (water-soluble chitosan, WSC) on the water-holding capacity (WHC) and hardness of chicken myosin gels were investigated at 0-1.0% addition levels. The changes of gel properties were explained using different instrumental techniques. The results revealed that KCG and LBG at 0.5-1.0% could respectively cause significant increases of both WHC and hardness of corresponding heat-induced myosin-polysaccharide gels (P < 0.05). These increases could be ascribed to a slower relaxation, reinforced cross-linked extent, enhanced hydrogen bonding, and a fine-stranded gel network, according to the analysis of low-field nuclear magnetic resonance, dynamic rheology, Fourier transform infrared spectroscopy, and scanning electron microscopy measurements. However, the weak molecular interaction within myosin-WSC gels induced an insignificant change of the WHC and hardness (P > 0.05). Therefore, it is interesting to search for the anionic polysaccharide and neutral polysaccharide for use as fat substitutes in the development of low-fat meat products.
authors.affiliation: School of Biology and Food Engineering, Hefei University of Technology , Hefei 230009, Anhui Province, People's Republic of China.
authors.forename: Yan-Zi
authors.initials: YZ
authors.lastname: Zhou
authors.forename: Cong-Gui
authors.initials: CG
authors.lastname: Chen
authors.forename: Xing
authors.initials: X
authors.lastname: Chen
authors.forename: Pei-Jun
authors.initials: PJ
authors.lastname: Li
authors.forename: Fei
authors.initials: F
authors.lastname: Ma
authors.forename: Qiu-Hong
authors.initials: QH
authors.lastname: Lu
mesh_terms: D000818:Animals; D002645:Chickens; D005503:Food Additives / Q000737:chemistry*; D005782:Gels / Q000737:chemistry; D006358:Hot Temperature; D008461:Meat Products / Q000032:analysis*; D009218:Myosins / Q000737:chemistry*; D011134:Polysaccharides / Q000737:chemistry*; D014867:Water / Q000032:analysis
chemical_list: D005503:Food Additives; D005782:Gels; D011134:Polysaccharides; D014867:Water; D009218:Myosins