Rheological properties and in vitro digestibility of chicken breast myofibrillar protein containing various psyllium (Plantago ovata) husk concentrations
不同浓度车前子(车前子)壳对鸡胸肌原纤维蛋白流变特性及体外消化率
Ji Seon Choi 1Koo Bok Chin1
作者信息
- 1. Department of Animal Science, Chonnam National University, Gwangju 61186, Korea
- 折叠
摘要
大多数膳食纤维改善了流变特性，但对消化率有负面影响。但车前籽壳粉(PHP)对消化率的影响尚未见报道。因此，本研究旨在评价含不同浓度PHP（0%、0.5%、1.0%、1.5%）的鸡肌原纤维蛋白(MP)在0.45m NaCl下的流变特性和消化率。为了评价MP的流变性质，对粘度、疏水性、二硫键、SDS-PAGE、蒸煮产率和凝胶强度进行了评价。PHP的加入增强了MP体系的保水能力和蛋白质-蛋白质相互作用。为了评价PHP对消化率、蛋白质消化率的影响，进行了sds-page和显微结构观察。通过测定蛋白质含量的差异(%)证实添加PHP提高了MP的蛋白质消化率。因此，在MP凝胶中添加PHP不仅改善了凝胶的流变特性，而且改善了体外消化过程中蛋白质的消化率。
Abstract
Most dietary fibres improved rheological properties but negatively impacted digestibility. However, the effect of psyllium husk powder (PHP) on digestibility has not been yet reported. Thus, this study aimed to evaluate the rheological properties and digestibility of chicken myofibrillar protein (MP) containing different concentrations of PHP (0%, 0.5%, 1.0%, 1.5%) at 0.45 m NaCl. To assess the rheological properties of MP, viscosity, hydrophobicity, disulphide bond, SDS-PAGE, cooking yield and gel strength were evaluated. The addition of PHP enhanced water retention capacity and protein-protein interactions in the MP system. To evaluate the effect of PHP on digestibility, protein digestibility, SDS-PAGE and micro-structure observations were performed. It was confirmed that the addition of PHP improved the protein digestibility of MP by measuring the differences in protein content (%). Therefore, the addition of PHP into MP gel improved not only the rheological properties but also the protein digestibility during in vitro digestion.
Key words
Chicken, dietary fibre, gelation, in vitro digestion, myofibrillar protein, psyllium husk.引用本文复制引用
出版年
2024
NETL
NSTL
Wiley