Influence of lard-based diacylglycerol on rheological and physicochemical properties of thermally induced gels of porcine myofibrillar protein at different NaCl concentrations

Xinxin Zhao,Ge Han,Rongxin Wen,Xiufang Xia,Qian Chen,Baohua Kong

Food Research International（2020）

引用 38|浏览6

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摘要

•Gels were prepared with MP and lard diacylglycerol at different NaCl concentrations.•Addition of DG and increase in NaCl concentration improved rheological properties.•DG promoted a more compact and uniform gel network filled with fat globules.•Addition of DG and increase in NaCl concentration enhanced MP gel forming ability.

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关键词

Lard diacylglycerol,Myofibrillar protein,Rheological property,Physicochemical property,Structural change,NaCl concentration

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