Enhancement of the gelling properties of Aristichthys nobilis: Insights into intermolecular interactions between okra polysaccharide and myofibrillar protein

Enhancement of the gelling properties of Aristichthys nobilis: Insights into intermolecular interactions between okra polysaccharide and myofibrillar protein

The effects of various contents of okra polysaccharide (OP) (0%–1%) on myofibrillar protein (MP) gelation and the interaction mechanism between OP and MP were investigated. OP improved the gelling properties of MP with an additive limitation of 0.75%. Rheological analysis demonstrated that the addit...

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Bibliographic Details
Main Authors: Xin Wang, Mengzhe Li, Tong Shi, Abdul Razak Monto, Li Yuan, Wengang Jin, Ruichang Gao
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Current Research in Food Science
Subjects:
Okra polysaccharide
Myofibrillar proteins
Gel properties
Molecular interaction
Microstructure
Online Access:http://www.sciencedirect.com/science/article/pii/S2665927124001400
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