Effect of apple high-methoxyl pectin on heat-induced gelation of silver carp myofibrillar protein

Abstract

The effect of adding apple high-methoxy pectin (HMP) (0-3 mg∙mL^-1) on heat-induced gel characteristics of low concentration silver carp myofibrillar protein (MP) (15 mg∙mL^-1) was studied. It was found that the hardness of gel increased by 20.6 times with adding 2 mg∙mL^-1 HMP. Besides, HMP aided in the development of disulfide bonds and the aggregation of hydrophobic groups. During gel formation, the maximal storage modulus (G') of samples supplemented with 2 mg·mL^-1 HMP was raised by a factor of 2.7. Of note, the images of SEM showed that protein and water were tightly combined with a proper amount of HMP and made its pores more uniform and dense. Meantime, the addition of moderate amounts of HMP enabled the formation of gels with favorable texture and performance at low concentration of MP was identified, which could provide a theoretical reference for the design and production of flesh low-calorie food gel.

Keywords: Gel property; High-methoxyl pectin; Microstructure; Myofibrillar protein gel; Rheology.