Insight into synergistic effects of different charged polysaccharides toward modulating the thermal gelation characteristics of transglutaminase-mediated myofibrillar protein.
Abstract
Myofibrillar protein (MP) gels with desirable textural properties are highly favored by customers. In the present study, the effects of different charged polysaccharides, including neutral dextran (DX), anionic κ-carrageenan (KC) and cationic chitosan (CS), on modulating the thermal gelation properties of microbial transglutaminase (MTGase)-mediated MP were investigated. The results suggested that the thermal gelation characteristics of composite gel systems formed by combining MTGase with three polysaccharides respectively were improved, regardless of polysaccharide ion types. Furthermore, cationic CS was the most effective in increasing water-holding capacity (WHC), texture properties, and viscoelastic characteristics of composite gels, followed by neutral DX and then anionic KC. Based on the results of water state and distribution, the incorporation of three polysaccharides strengthened the water entrapment effect of MTGase-mediated MP gel network. Additionally, cationic CS displayed the greatest effect on driving the generation of β-sheet structures, facilitating the formation of disulfide bonds and enhancing hydrophobic interactions, thereby contributing to the formation of a uniform and well-organized gel matrix network. These findings provide theoretical support for formula optimization and quality improvement of meat products by modulating MP during thermal processing.