Modulating the structure of lamb myofibrillar protein gel influenced by psyllium husk powder at different NaCl concentrations: Effect of intermolecular interactions

Ning Zhu,Mingwu Zang,Shouwei Wang,Shunliang Zhang,Bing Zhao, Meng Liu,Su Li,Qianrong Wu,Bowen Liu,Yan Zhao,Xiaoling Qiao

Food Chemistry（2022）

Cited 18|Views5

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Abstract

•PHP was proposed to alleviate textural deterioration of MP gels in low NaCl.•The effects of PHP on the MP gels properties were dose-dependent.•PHP could insert into hydrophobic cavity of MP, causing the unfolding of α-helix.•PHP improved the viscoelasticity, thermal stability, molecular forces of MP gels.•Molecular docking simulation could be used to further verify the strategy.

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Key words

Myofibrillar protein gel,Psyllium husk powder,Deterioration alleviation,Molecular forces,Molecular docking

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