Effects of Incorporation of Different Forms of Curdlan Gels on the Gelling Properties and in Vitro Digestibility of Myofibrillar Protein Gels

Abstract

The effects of the addition of curdlan gel with two different forms, thermal reversible curdlan gum (TRC) and thermal irreversible curdlan gum (TIRC) on the gelling properties and in vitro digestibility of myofibrillar proteins (MP) gel were investigated. The results showed that the gel strength and water holding capacity of MP gel significantly increased with increasing TRC or TIRC concentration (P0.05). Therefore, this study provides a theoretical basis for the effect of TRC or TIRC on the formation and in vitro digestion of MP gel, and lays a technical support for the application of curdlan gum in meat industry.

Keywords

• myofibrillar protein
• different forms of curdlan gels
• gel properties
• in vitro digestion properties