Effect of konjac glucomannan on gel properties of duck salt-soluble meat protein

The technological effects of konjac glucomannan on duck salt-soluble meat proteins in a model system were investigated. Dynamic rheological, syneresis, texture and microstructure of duck salt-soluble meat protein and konjac glucomannan (SSMP-KGM) mixtures were investigated. By adding 0% (control) , 0.1%, 0.5% and 1% (w/w) KGM, duck salt-soluble meat protein was subjected to formal heat-induced gel moderately increased storage modulus (G') and gel strength, decreased the syneresis and changed the microstructure. The transition temperature increased about 8.3℃ and 10.8℃ separately. The scanning electron microscope (SEM) confirmed that addition of KGM had smaller pores and more compact than that without KGM, which proved interaction between konjac gum and salt solute meat protein. The chemical forces of SSMP-KGM were investigated by determining the influence factor (NaSCH, Urea and 2-MeSH) on gel strength and viscosity. Results of these studies demonstrated that main interaction between SSMP and KGM contributed to the enhancement of texture of the SSMP-KGM composite gels by electrostatic interactions, hydrophobic interaction and hydrogen bonds were the minor forces, and disulfide bond was the weakest.