Abstract
Myofibrillar protein‑sodium alginate (MP-SA) gels play a pivotal role in the development of functional food gels. Salidroside (SAL) is promising component but suffers from low bioavailability, necessitating effective delivery systems. This study introduces M/G ratio factor into classical theoretical MP-based gel models, and use for the SAL delivery. The findings indicate that SA significantly enhances gel properties and functions. Scanning electron microscopy, liquid chromatography, and low-field nuclear magnetic resonance confirmed that the addition of SA improved microstructure, water retention, and thus reduced SAL loss during processing. Digestion simulations revealed the influence of SA type on SAL release kinetics. Molecular docking showed that SA with lower M/G ratio binds more readily to MP, a key determinant of gel performance. These insights provide a novel theoretical basis for MP-SA gels and offer a new perspective on the delivery of bioactive compounds in functional foods.
Published Version
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