Effect of resistant corn starch on the thermal gelling properties of chicken breast myosin

• Published in: Food hydrocolloids Vol. 96; pp. 681 - 687
• Main Authors: Wang, Xi-xi, Li, Yue-shuang, Zhou, Ying, Ma, Fei, Li, Pei-jun, Chen, Cong-gui
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01-11-2019
• Subjects: Gel strength; Myosin gel; Resistant corn starch; Thermal gelling mechanism; Water-holding capacity; Water-holding capacity; Myosin gel; Gel strength; Resistant corn starch; Thermal gelling mechanism
• ISSN: 0268-005X; 1873-7137
• DOI: 10.1016/j.foodhyd.2019.06.013

The effects of resistant corn starch (RCS) (0.1–0.6% w/w) on the water-holding capacity (WHC) and gel strength of chicken breast myosin were investigated. The results showed that RCS could successively increase the WHC and gel strength of myosin-RCS gels (P < 0.05) with an elevating concentration of 0.1–0.6% RCS. The hydrophilicity of RCS and the shrinking mobility of inner water in the gels were responsible for increased WHC. The swelling-induced active filling and the enhanced cross-linking between the myosin tail and RCS could promote the formation of a continuous, compact and homogeneous gel network with elevated RCS (0.2–0.6%), as well as increased storage modulus (G′), thus resulting in reinforced gel strength. The heat-induced conformational transition from β-sheet to α-helix could also improve the WHC and gel strength. It is promising to use RCS as a fat substitute in the development of novel low-fat meat products with potential physiological benefits in industry.
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•RCS (0.1–0.6% w/w) successively improved the WHC and strength of myosin-RCS gels.•The hydrophilicity of RCS and a lower relaxation lead to a higher WHC.•The active filling and enhanced cross-linking result in a stronger gel strength.•It is promising to use RCS for developing low-fat meat product with healthy function.