Effect of NaCl replacement by other salt mixtures on myofibrillar proteins: Underlining protein structure, gel formation, and chewing properties.

Autor: Shi H; School of Food Science and Engineering, South China University of Technology, Guangzhou, China., Li Y; School of Food Science and Engineering, South China University of Technology, Guangzhou, China., Zheng J; School of Food Science and Engineering, South China University of Technology, Guangzhou, China., Yao X; Linyi Jinluo Win Ray Food Co. Ltd., Linyi, China., Wang W; Linyi Jinluo Win Ray Food Co. Ltd., Linyi, China., Tomasevic I; Faculty of Agriculture, University of Belgrade, Belgrade, Serbia.; German Institute of Food Technologies (DIL), Quakenbrück, Germany., Sun W; School of Food Science and Engineering, South China University of Technology, Guangzhou, China.
Jazyk: angličtina
Zdroj: Journal of food science [J Food Sci] 2024 Dec; Vol. 89 (12), pp. 9060-9072. Date of Electronic Publication: 2024 Oct 29.
DOI: 10.1111/1750-3841.17503
Abstrakt: The protein structure, gel changes, and chewing properties of low-sodium myofibrillar protein (MP) prepared by compound chloride salts (KCl/MgCl 2 , KCl/CaCl 2 , and KCl/MgCl 2 /CaCl 2 ) and different substitution degrees (10%, 25%, and 40%) at same ionic strength (0.6 M) were investigated. The results revealed that the low-sodium MP gels containing CaCl 2 manifested more liquid loss and less moisture content accompanied by obvious morphological shrinkage, while KCl/MgCl 2 contributed to the gel juiciness. At high substitution degree of 40%, KCl/CaCl 2 substitution rendered the gel with dense structure and highest strength, but worse water retention capacity. Using other compound chloride salts influenced the chewing efficiency, and CaCl 2 substitution made the gel relatively hard to chew. The inhomogeneous structure accompanied by cluster blocks in KCl/CaCl 2 -substituted MP gel accelerated the overall fracture rate. During heating process, more proteins in CaCl 2 -substituted MP did not participate in gel formation, intervening the final gel properties. The chloride salt mixtures containing MgCl 2 , rather than CaCl 2 , avoided or alleviated the liquid loss and shrinkage of low-sodium MP gel within the substitution degree of 10%-40%, and substitution degree not exceeding 25% was more reasonable for the controlled qualities.
(© 2024 Institute of Food Technologists.)
Databáze: MEDLINE
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