The effects of insoluble dietary fiber on myofibrillar protein gelation: Microstructure and molecular conformations
Food Chemistry（2019）
Abstract
•The pure MP gelation had a loose and dispersed network with interconnected water channels.•The MP gelation was significantly improved by IDF addition.•IDF addition eliminate interconnected water channels in the gelation network.•The IDF addition promoted to the protein aggregation during thermal process.
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Key words
Myofibrillar proteins,Dietary fiber,Molecular conformation,Microstructure,Principal component analysis
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