This study aimed to investigate the effect of Abelmoschus manihot gum (AMG) on the water retention capacity of low-salt myofibrillar protein (MP) gel by analysing its aggregation behaviour and conformational changes during heating (30-80 °C). The results revealed that AMG significantly increased the water holding capacity and facilitated the formation of a more uniform gel network structure in low-salt MP gel (P < 0.05). During the heat-induced gelation process, the solubility of low-salt MP significantly decreased, whereas its turbidity evidently increased as the level of added AMG increased (P < 0.05). Furthermore, the dynamic rheological behaviours indicated that low-salt MP-AMG gels underwent early denaturation and unfolded at 58 °C, finally forming an irreversible three-dimensional network at 80 °C. Moreover, adding AMG promoted α-helix-to-β-sheet transition in low-salt MP and decreased its fluorescence intensity during the heating process. Hydrophobic interactions and disulfide bonds were the two dominant forces governing the formation and maintenance of low-salt MP gel. The present study provides theoretical guidance for the production of novel low-salt healthy meat products.
Keywords: Abelmoschus manihot gum; Aggregation behaviour; Low-salt myofibrillar protein; Molecular conformation; Water holding capacity.
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