Insight into synergistic effects of different charged polysaccharides toward modulating the thermal gelation characteristics of transglutaminase-mediated myofibrillar protein

Three polysaccharides were incorporated into MTGase-mediated MP gel systems. • Conformational changes of composite MP gels depended on polysaccharide ionic types. • Combined addition promoted water entrapment effect in composite MP gels. • Cationic CS were the most effective at improving WHC and texture properties of MP gels. Myofibrillar protein (MP) gels with desirable textural properties are highly favored by consumers. In the present study, the effects of different charged polysaccharides, including neutral dextran (DX), anionic κ -carrageenan (KC) and cationic chitosan (CS), on the thermal gelation properties of microbial transglutaminase (MTGase)-mediated MP were investigated. The results suggested that the thermal gelation characteristics of the composite gel systems formed by combining MTGase with each of the three polysaccharides were improved, regardless of polysaccharide charge types. Furthermore, cationic CS was the most effective in increasing water-holding capacity (WHC), texture properties, and viscoelastic characteristics of the composite gels, followed by neutral DX and then anionic KC. Based on the results of water status and distribution, the incorporation of the three polysaccharides strengthened the water entrapment effect of MTGase-mediated MP gel networks. Additionally, cationic CS displayed the greatest effect on driving the generation of β-sheet structures, facilitating the formation of disulfide bonds and enhancing hydrophobic interactions, thereby contributing to the formation of a uniform and well-organized gel matrix. These findings provide theoretical support for formulation optimization and quality improvement of meat products by modulating MP during thermal processing. Download: Download high-res image (178KB) Download: Download full-size image