Effect of Cassava Starch on the Gel Properties of Pork Salt-soluble Muscle Proteins
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Abstract:
The effect of cassava starch (CS) on the gel functional properties of porcine salt-soluble muscle proteins (SSMP) was investigated. Changes in texture, dynamic rheological properties, and water-holding capacity (WHC) of the gel were determined using a texture analyzer, rheometer, and centrifugation, respectively. Changes in water distribution and microstructure were analyzed by low-field nuclear magnetic resonance (LF-NMR) and scanning electron microscopy (SEM), respectively. The results showed that addition of cassava starch improved the textural properties and WHC of porcine SSMP gel. Gel-forming temperature changed, with maximum storage modulus (G′max) values of SSMP and CS-SSMP at 72 ℃ and 80 ℃, respectively. Additionally, maximum gel hardness, springiness, and WHC were determined as 379.02 g, 0.85, and 85.16%, respectively, with the addition of 1.5% cassava starch. LF-NMR results indicated that the ratio of bound and immobile water in the gel increased with the addition of 1.5% cassava starch, thus enhancing the WHC of the gels. SEM results showed that cassava starch was present in the interstitial spaces of the protein network via a filling effect, which made the network microstructure of the gel more compact and orderly.
