Effect of Pea Resistant Starch on Emulsion Gel Properties and in Vitro Digestibility of Myofibrillar Proteins
In this study, the effects of pea resistant starch type 3 (RS3) at different mass fractions (0%, 2%, 4% and 6%) on the emulsion stability, emulsion gel properties and in vitro digestibility of chicken breast myofibrillar proteins (MP) were analyzed. Fourier transform infrared spectroscopy (FTIR) sho...
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China Food Publishing Company
2024-12-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-004.pdf |
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| author | CHEN Jinyu, HU Fangyang, JI Zhirui, WU Zijian |
| author_facet | CHEN Jinyu, HU Fangyang, JI Zhirui, WU Zijian |
| author_sort | CHEN Jinyu, HU Fangyang, JI Zhirui, WU Zijian |
| collection | DOAJ |
| description | In this study, the effects of pea resistant starch type 3 (RS3) at different mass fractions (0%, 2%, 4% and 6%) on the emulsion stability, emulsion gel properties and in vitro digestibility of chicken breast myofibrillar proteins (MP) were analyzed. Fourier transform infrared spectroscopy (FTIR) showed no covalent interaction between MP and pea RS3. The addition of pea RS3 significantly decreased the surface hydrophobicity (P < 0.05) while increasing the fluorescence intensity of MP, indicating enhanced protein-protein interactions. The addition of pea RS3 resulted in improved stability of MP emulsions, as manifested by higher absolute values of zeta potential, smaller droplet sizes and reduced creaming index. These changes promoted the formation of gel networks with improved texture and increased storage modulus (G’), gel strength and water holding capacity (WHC), especially at a pea RS3 concentration of 6%. The chemical force results showed that the addition of pea RS3 led to enhanced hydrophobic interaction and disulfide bonding between MP molecules. Low field-nuclear magnetic resonance (LF-NMR) confirmed that pea RS3 addition facilitated the migration of free water to immobilized water. Furthermore, the incorporation of pea RS3 caused a lower pepsin digestibility without changing the overall in vitro digestibility of MP gels. These results indicated that pea RS3 addition can contribute to the production of high-quality meat products with a low glycemic index without reducing protein digestibility. |
| format | Article |
| id | doaj-art-51feae58d6ff48f288c17706044b9f5a |
| institution | Kabale University |
| issn | 1002-6630 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-51feae58d6ff48f288c17706044b9f5a2025-02-05T09:08:01ZengChina Food Publishing CompanyShipin Kexue1002-66302024-12-014524263510.7506/spkx1002-6630-20240713-118Effect of Pea Resistant Starch on Emulsion Gel Properties and in Vitro Digestibility of Myofibrillar ProteinsCHEN Jinyu, HU Fangyang, JI Zhirui, WU Zijian0(1. Tianjin Key Laboratory of Food and Biotechnology, School of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China; 2. Agriculture and Food Engineering College, Baise University, Baise 533000, China; 3. Key Lab of Agricultural Products Low Carbon Cold Chain (Co-construction of Ministry and Province), Ministry of Agriculture and Rural Affairs, Tianjin 300134, China)In this study, the effects of pea resistant starch type 3 (RS3) at different mass fractions (0%, 2%, 4% and 6%) on the emulsion stability, emulsion gel properties and in vitro digestibility of chicken breast myofibrillar proteins (MP) were analyzed. Fourier transform infrared spectroscopy (FTIR) showed no covalent interaction between MP and pea RS3. The addition of pea RS3 significantly decreased the surface hydrophobicity (P < 0.05) while increasing the fluorescence intensity of MP, indicating enhanced protein-protein interactions. The addition of pea RS3 resulted in improved stability of MP emulsions, as manifested by higher absolute values of zeta potential, smaller droplet sizes and reduced creaming index. These changes promoted the formation of gel networks with improved texture and increased storage modulus (G’), gel strength and water holding capacity (WHC), especially at a pea RS3 concentration of 6%. The chemical force results showed that the addition of pea RS3 led to enhanced hydrophobic interaction and disulfide bonding between MP molecules. Low field-nuclear magnetic resonance (LF-NMR) confirmed that pea RS3 addition facilitated the migration of free water to immobilized water. Furthermore, the incorporation of pea RS3 caused a lower pepsin digestibility without changing the overall in vitro digestibility of MP gels. These results indicated that pea RS3 addition can contribute to the production of high-quality meat products with a low glycemic index without reducing protein digestibility.https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-004.pdfresistant starch; myofibrillar proteins; emulsion gel; gel properties; in vitro digestibility |
| spellingShingle | CHEN Jinyu, HU Fangyang, JI Zhirui, WU Zijian Effect of Pea Resistant Starch on Emulsion Gel Properties and in Vitro Digestibility of Myofibrillar Proteins Shipin Kexue resistant starch; myofibrillar proteins; emulsion gel; gel properties; in vitro digestibility |
| title | Effect of Pea Resistant Starch on Emulsion Gel Properties and in Vitro Digestibility of Myofibrillar Proteins |
| title_full | Effect of Pea Resistant Starch on Emulsion Gel Properties and in Vitro Digestibility of Myofibrillar Proteins |
| title_fullStr | Effect of Pea Resistant Starch on Emulsion Gel Properties and in Vitro Digestibility of Myofibrillar Proteins |
| title_full_unstemmed | Effect of Pea Resistant Starch on Emulsion Gel Properties and in Vitro Digestibility of Myofibrillar Proteins |
| title_short | Effect of Pea Resistant Starch on Emulsion Gel Properties and in Vitro Digestibility of Myofibrillar Proteins |
| title_sort | effect of pea resistant starch on emulsion gel properties and in vitro digestibility of myofibrillar proteins |
| topic | resistant starch; myofibrillar proteins; emulsion gel; gel properties; in vitro digestibility |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-24-004.pdf |
| work_keys_str_mv | AT chenjinyuhufangyangjizhiruiwuzijian effectofpearesistantstarchonemulsiongelpropertiesandinvitrodigestibilityofmyofibrillarproteins |