Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation

In this study, the effect and mechanism of myofibrillar protein (MP) gelation influenced by the hydration characteristic of three polysaccharides were studied through puncture test, paraffin section, SEM and Raman spectroscopy. The gel strength and water holding capability reflect that MP gelation only significantly improves until modified starch (MS) addition beyond 1.0%. The MS granule improves MP gel property through simply physical swelling...