Effect of resistant corn starch on the thermal gelling properties of chicken breast myosin

Abstract

The effects of resistant corn starch (RCS) (0.1–0.6% w/w) on the water-holding capacity (WHC) and gel strength of chicken breast myosin were investigated. The results showed that RCS could successively increase the WHC and gel strength of myosin-RCS gels (P < 0.05) with an elevating concentration of 0.1–0.6% RCS. The hydrophilicity of RCS and the shrinking mobility of inner water in the gels were responsible for increased WHC. The swelling-induced active filling and the enhanced cross-linking between the myosin tail and RCS could promote the formation of a continuous, compact and homogeneous gel network with elevated RCS (0.2–0.6%), as well as increased storage modulus (G′), thus resulting in reinforced gel strength. The heat-induced conformational transition from β-sheet to α-helix could also improve the WHC and gel strength. It is promising to use RCS as a fat substitute in the development of novel low-fat meat products with potential physiological benefits in industry.