Skip to main content
SpringerLink
Log in

Effects of konjac glucomannan and acetylated distarch phosphate on the gel properties of pork meat myofibrillar proteins

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The effects of konjac glucomannan (KGM) and acetylated distarch phosphate (ADSP) on properties of pork meat myofibrillar protein (MP) were investigated using rotary rheometer, colorimeter, texture analyzer, Fourier transform infrared spectroscopy (FTIR), scanning electron microscope (SEM) and confocal laser scanning microscope (CLSM). The addition of KGM and ADSP resulted in increase in both storage modulus (G′) and water holding capacity. Whiteness of MP gels was not influenced by the addition of KGM or ADSP, but the texture of MP gels changed apparently with the incorporation of KGM or ADSP. The temperature sweep showed that the increase in G′ was associated with the gelatinization of ADSP and its synergistic effect with KGM. The FTIR indicated that the addition of KGM and ADSP enhanced the hydrogen bond in the gel system. The addition of KGM and ADSP changed the microstructures of MP gels, indicating the possible interactions among KGM, ADSP and MP. The images of CLSM showed that starch granules filled in the gap in the protein network, meanwhile the KGM evenly dispersed in the protein network structure.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7

Similar content being viewed by others

References

  • Acton JC, Ziegler GR, Burge DL (1983) Functional properties of raw materials. Meat Ind 2:32–36

    Google Scholar 

  • AOAC (2000) Official methods of analysis, 16th edn. Association of Official Analytical Chemistry, Gaithersburg

    Google Scholar 

  • Chen L, Tian Y, Zhang Z, Tong Q, Sun B, Rashed MMA, Jin Z (2017) Effect of pullulan on the digestible, crystalline and morphological characteristics of rice starch. Food Hydrocoll 63:383–390

    Article  CAS  Google Scholar 

  • Chen L, Tian Y, Bai Y, Wang J, Jiao A, Jin Z (2018a) Effect of frying on the pasting and rheological properties of normal maize starch. Food Hydrocoll 77:85–95

    Article  CAS  Google Scholar 

  • Chen YF, Kaur L, Singh J (2018b) Chapter 7—chemical modification of starch. In: Sjöö M (eds) Starch in food, 2nd edn. Woodhead Publishing, Cambridge, pp 283–321

    Chapter  Google Scholar 

  • Chin KB, Keeton JT, Longnecker MT, Lamkey JW (1998) Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system). Meat Sci 53:45–57

    Article  Google Scholar 

  • Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Jeong JY, Kim CJ (2011) Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system. Meat Sci 88:59–66

    Article  CAS  PubMed  Google Scholar 

  • DeFreitas Z, Sebranek JG, Olson DG, Carr JM (1997) Carrageenan effects on salt-soluble meat proteins in model systems. J Food Sci 62:539–543

    Article  CAS  Google Scholar 

  • Fernández-Ginés JM, Fernández-López J, Sayas-Barberá E, Sendra E, Pérez-Álvarez JA (2004) Lemon albedo as a new source of dietary fiber: application to bologna sausages. Meat Sci 67:7–13

    Article  PubMed  Google Scholar 

  • Grossi A, Olsen K, Bolumar T, Rinnan Å, Øgendal LH, Orlien V (2016) The effect of high pressure on the functional properties of pork myofibrillar proteins. Food Chem 196:1005–1015

    Article  CAS  PubMed  Google Scholar 

  • Hermansson AM (1985) Water and fat holding. Butterworths, London

    Google Scholar 

  • James B, Roy W (2009) Starch: chemistry and technology, 3rd edn. Elsevier, New York

    Google Scholar 

  • Kao WT, Lin KW (2006) Quality of reduced-fat frankfurters modified by konjac–starch mixed gels. J Food Sci 71:326–332

    Article  CAS  Google Scholar 

  • Khanna S, Tester RF (2006) Influence of purified konjac glucomannan on the gelatinization and retrogradation properties of maize and potato starches. Food Hydrocoll 20:567–576

    Article  CAS  Google Scholar 

  • Lesiow T, Rentfrow GK, Xiong YL (2017) Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters. Meat Sci 128:40–46

    Article  CAS  PubMed  Google Scholar 

  • Li JY, Yeh AI (2003) Effects of starch properties on rheological characteristics of starch/meat complexes. J Food Eng 57:287–294

    Article  Google Scholar 

  • Mohammed ZH, Hember MWN, Richardson RK, Morris ER (1998) Co-gelation of agarose and waxy maize starch. Carbohydr Polym 36:37–48

    Article  CAS  Google Scholar 

  • Park JW (1994) Functional protein additives in surimi gels. J Food Sci 59:525–527

    Article  CAS  Google Scholar 

  • Shanavas S, Moorthy SN, Sajeev MS, Misra RS, Sundazeem AS (2010) Viscoelastic properties and excipient functionality of cassava starch and konjac glucomannan mixtures. Trends Carbohyd Res 2:11–22

    CAS  Google Scholar 

  • Singh N, Chawla D, Singh J (2004a) Influence of acetic anhydride on physicochemical, morphological and thermal properties of corn and potato starch. Food Chem 86:601–608

    Article  CAS  Google Scholar 

  • Singh J, Kaur L, Singh N (2004b) Effect of acetylation on some properties of corn and potato starches. Starch-Starke 56:586–601

    Article  CAS  Google Scholar 

  • Su JF, Huang Z, Yuan XY, Wang XY, Li M (2010) Structure and properties of carboxymethyl cellulose/soy protein isolate blend edible films crosslinked by Maillard reactions. Carbohydr Polym 79:145–153

    Article  CAS  Google Scholar 

  • Tharanathan RN (2005) Starch—value addition by modification. Crit Rev Food Sci 45:371–384

    Article  CAS  Google Scholar 

  • Trout GR (1988) Techniques for measuring water-binding capacity in muscle foods—a review of methodology. Meat Sci 23:235–252

    Article  CAS  PubMed  Google Scholar 

  • Verbeken D, Neirinck N, Van Der Meeren P, Dewettinck K (2005) Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins. Meat Sci 70:161–166

    Article  CAS  PubMed  Google Scholar 

  • Wang SF, Smith DM (1994) Dynamic theological properties and secondary structure of chicken breast myosin as influenced by isothermal heating. J Agric Food Chem 42:1434–1435

    Article  CAS  Google Scholar 

  • Wang L, Xiao M, Dai S, Song J, Ni X, Fang Y, Corke H, Jiang F (2014) Interactions between carboxymethyl konjac glucomannan and soy protein isolate in blended films. Carbohydr Polym 101:136–145

    Article  CAS  PubMed  Google Scholar 

  • Wang Y, Chen Y, Zhou Y, Nirasawa S, Tatsumi E, Li X, Cheng Y (2017) Effects of konjac glucomannan on heat-induced changes of wheat gluten structure. Food Chem 229:409–416

    Article  CAS  PubMed  Google Scholar 

  • Wu MG, Xiong YL, Chen J (2010) Effects of starch characteristics on the rheology and water holding capacity of myofibrillar proteins. Sci Tech Food Ind 10:92–97 (in Chinese)

    Google Scholar 

  • Xiong YL (1997) Structure–function relationships of muscle proteins. Marcel Dekker, New York

    Google Scholar 

  • Yoshimura M, Takaya T, Nishinari K (1999) Effects of xyloglucan on the gelatinization and retrogradation of corn starch as studied by rheology and differential scanning calorimetry. Food Hydrocoll 13:101–111

    Article  CAS  Google Scholar 

  • Zhang F, Fang L, Wang C, Shi L, Chang T, Yang H, Cui M (2013) Effects of starches on the textural, rheological, and color properties of surimi–beef gels with microbial tranglutaminase. Meat Sci 93:533–537

    Article  CAS  PubMed  Google Scholar 

  • Zhang C, Chen J, Yang F (2014) Konjac glucomannan, a promising polysaccharide for OCDDS. Carbohydr Polym 104:175–181

    Article  CAS  PubMed  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Jiangnan University, Wuxi, China

    Qunyi Tong, Long Chen, Xueping Yu & Fei Ren

  2. Oil Crops Research Institute, Chinese Academy of Agricultural Sciences, Wuhan, China

    Weijun Wang

  3. Department of Food Science, University of Massachusetts, Amherst, MA, 01003, USA

    Zipei Zhang

Authors
  1. Qunyi Tong
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Long Chen
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Weijun Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Zipei Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Xueping Yu
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Fei Ren
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Qunyi Tong.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Tong, Q., Chen, L., Wang, W. et al. Effects of konjac glucomannan and acetylated distarch phosphate on the gel properties of pork meat myofibrillar proteins. J Food Sci Technol 55, 2899–2909 (2018). https://doi.org/10.1007/s13197-018-3208-9

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-018-3208-9

Keywords

Search

Navigation