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Improved gel properties of Nemipterus virgatus myofibrillar protein emulsion gel by Konjac glucomannan incorporation: Insight into the modification of protein conformation

  • 0College of Food Science and Engineering, Institute of Ocean Research, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China.
International Journal of Biological Macromolecules +

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October 26, 2024

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October 26, 2024

View abstract on PubMed

Summary

This summary is machine-generated.

Konjac glucomannan (KGM) enhances fish myofibrillar protein (MP) emulsion gel properties by improving protein structure and emulsification. Optimal KGM concentration (0.5%) promotes a denser gel network for superior texture.

Area Of Science

  • Food Science
  • Biopolymer Interactions
  • Protein Chemistry

Background

  • Emulsion gels are crucial in food systems.
  • Fish myofibrillar protein (MP) functionality can be limited.
  • Polysaccharides offer potential for protein modification.

Purpose Of The Study

  • To investigate the impact of Konjac glucomannan (KGM) on Nemipterus virgatus MP.
  • To enhance the gel properties of heat-induced MP emulsion gels.
  • To understand the structural and emulsifying effects of KGM-MP interactions.

Main Methods

  • MP extraction and modification with varying KGM concentrations.
  • Analysis of protein unfolding, surface hydrophobicity, and emulsifying activity.
  • Rheological measurements (viscosity, G', G") and structural analysis (secondary structure changes).

Main Results

  • KGM improved MP wettability and emulsifying activity by facilitating protein unfolding.
  • MP-KGM interactions were primarily via hydrogen bonding and hydrophobic forces.
  • Optimal KGM (0.5%) enhanced oil droplet dispersion and emulsion stability.
  • Increased KGM concentration correlated with higher viscosity and elastic/storage moduli (G', G").
  • KGM promoted α-helix to β-sheet transition, leading to a more ordered gel network.

Conclusions

  • KGM effectively improves the emulsifying and gel-forming properties of fish MP.
  • The mechanism involves enhanced protein structure, improved interfacial adsorption, and a more ordered gel network.
  • KGM shows significant potential as a functional ingredient for modifying fish protein-based emulsion gels.

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