Assessing the effect of Lycium barbarum polysaccharides on the formation of heat-induced myofibrillar protein gels
The effect of adding various amounts of Lycium barbarum polysaccharides (LBP) (0–2.5 % (w/w) in increments of 0.5 % (w/w)) on a myofibrillar protein (MP) gel was investigated. The addition of LBP improved the whiteness, water-holding capacity, gel strength, rheological properties, microstructure, vi...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25000668 |
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| author | Ziyuan Zhang Jia Miao Lin Wang Jiaqi Tian Jiayu Xu Sitong Liu Qian Liu Baohua Kong Juyang Zhao Fangda Sun |
| author_facet | Ziyuan Zhang Jia Miao Lin Wang Jiaqi Tian Jiayu Xu Sitong Liu Qian Liu Baohua Kong Juyang Zhao Fangda Sun |
| author_sort | Ziyuan Zhang |
| collection | DOAJ |
| description | The effect of adding various amounts of Lycium barbarum polysaccharides (LBP) (0–2.5 % (w/w) in increments of 0.5 % (w/w)) on a myofibrillar protein (MP) gel was investigated. The addition of LBP improved the whiteness, water-holding capacity, gel strength, rheological properties, microstructure, viscoelasticity and surface hydrophobicity of the MP gel, as well as increasing the number of intermolecular forces therein. Adding LBP to MP changed the secondary structural characteristics of the latter by transforming β–sheets into β–turns, which expanded the tertiary structure. The number of thiol groups and the tryptophan fluorescence intensity were reduced by interactions between the LBP and the MP gel. Hydrophobic interactions and disulphide bond formation induced by the LBP improved the MP gel strength and induced the gel network structure to become more consistent and tidier. |
| format | Article |
| id | doaj-art-c536b7e1f91a4dfcb07df84f4b370b7b |
| institution | OA Journals |
| issn | 2772-753X |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-c536b7e1f91a4dfcb07df84f4b370b7b2025-08-20T02:06:04ZengElsevierFood Chemistry Advances2772-753X2025-06-01710095010.1016/j.focha.2025.100950Assessing the effect of Lycium barbarum polysaccharides on the formation of heat-induced myofibrillar protein gelsZiyuan Zhang0Jia Miao1Lin Wang2Jiaqi Tian3Jiayu Xu4Sitong Liu5Qian Liu6Baohua Kong7Juyang Zhao8Fangda Sun9College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, ChinaCollege of Tourism and Cuisine, Harbin University of Commerce, Harbin, Heilongjiang 150028, ChinaCollege of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China; Corresponding author.The effect of adding various amounts of Lycium barbarum polysaccharides (LBP) (0–2.5 % (w/w) in increments of 0.5 % (w/w)) on a myofibrillar protein (MP) gel was investigated. The addition of LBP improved the whiteness, water-holding capacity, gel strength, rheological properties, microstructure, viscoelasticity and surface hydrophobicity of the MP gel, as well as increasing the number of intermolecular forces therein. Adding LBP to MP changed the secondary structural characteristics of the latter by transforming β–sheets into β–turns, which expanded the tertiary structure. The number of thiol groups and the tryptophan fluorescence intensity were reduced by interactions between the LBP and the MP gel. Hydrophobic interactions and disulphide bond formation induced by the LBP improved the MP gel strength and induced the gel network structure to become more consistent and tidier.http://www.sciencedirect.com/science/article/pii/S2772753X25000668Lycium barbarum polysaccharidesMyofibrillar proteinsStructural propertyGel |
| spellingShingle | Ziyuan Zhang Jia Miao Lin Wang Jiaqi Tian Jiayu Xu Sitong Liu Qian Liu Baohua Kong Juyang Zhao Fangda Sun Assessing the effect of Lycium barbarum polysaccharides on the formation of heat-induced myofibrillar protein gels Food Chemistry Advances Lycium barbarum polysaccharides Myofibrillar proteins Structural property Gel |
| title | Assessing the effect of Lycium barbarum polysaccharides on the formation of heat-induced myofibrillar protein gels |
| title_full | Assessing the effect of Lycium barbarum polysaccharides on the formation of heat-induced myofibrillar protein gels |
| title_fullStr | Assessing the effect of Lycium barbarum polysaccharides on the formation of heat-induced myofibrillar protein gels |
| title_full_unstemmed | Assessing the effect of Lycium barbarum polysaccharides on the formation of heat-induced myofibrillar protein gels |
| title_short | Assessing the effect of Lycium barbarum polysaccharides on the formation of heat-induced myofibrillar protein gels |
| title_sort | assessing the effect of lycium barbarum polysaccharides on the formation of heat induced myofibrillar protein gels |
| topic | Lycium barbarum polysaccharides Myofibrillar proteins Structural property Gel |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X25000668 |
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