Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels
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- 作者：Xinbo Zhuanga ; Xiping Jiangb ; Minyi Hana ; Zhuang-li Kangc ; Liang Zhaoa ; Xing-lian Xua ; Guang-hong Zhoua ; guanghong.zhou@hotmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Sugarcane dietary fiber ; Microstructure ; Water states ; Gelation
- 刊名：Food Hydrocolloids
- 出版年：2016
- 出版时间：June 2016
- 年：2016
- 卷：57
- 期：Complete
- 页码：253-261
- 全文大小：2730 K
文摘
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Particle size and content of SDF influenced gel microstructure thereby improving WHC and gel strength.
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SEM and Fractal Dimension demonstrated that SDF facilitated the formation of a myofibrillar three-dimension network.
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SDF absorbed water forming large pores in the gels, reducing water mobility.
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SDF may be suitable as a dietary fiber for utilization in meat products.