Abstract
The utilization of extracellular polysaccharides (EPS) derived from lactobacilli is widely observed in the dairy and cereal sectors, whereas their implementation in meat products has received limited research attention. This study was to enhance the utilization of EPS from Pediococcus acidilactici S1 (S1-EPS) in the meat industry and optimize the gel properties of myofibrillar protein (MP)-based food systems. In the study, the impact of incorporating S1-EPS on the properties of MP gels was investigated, revealing significant improvements in water retention, strength, textural characteristics, and rheological behavior. Furthermore, it was observed that S1-EPS facilitated myosin aggregation through hydrophobic interactions and induced a transition in the secondary structure and microstructure of MP from disorder to order. In molecular docking experiments, S1-EPS demonstrated stable binding to myosin through hydrogen bonding and robust electrostatic interactions, indicating its potential as a valuable gelling agent for meat products and contribution to the development of MP gel structure following heat treatment.
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