The effect of high-voltage electrostatic field on the interactions between duck myofibrillar protein and inulin: An underlying mechanisms study

Abstract

This study investigated the effect of high-voltage electrostatic field (HVEF) treatment on the interactions between duck myofibrillar protein (MP) and inulin, as well as explored the gel properties of adding inulin to duck MP. Hence, different inulin content (0–30 mg mL−1) were added to duck MP and HVEF treatment was applied in the gelation process. The results revealed that HVEF combined with the addition of 30 mg mL−1 inulin treatment significantly increased (P < 0.05) the water holding capacity and gel strength by 0.20 and 2.61 times, respectively. Moreover, the rheological characteristics and the formation of the three-dimensional network structure was promoted after added inulin and applied HVEF treatment. The HVEF treatment in modifying MP-inulin interaction promoted the conversion of α-helix to β-sheet, β-turn and random coil, significantly increased (P < 0.05) the content of R–SH groups and surface hydrophobicity, thus revealing the underlying mechanisms of the enhancement of duck MP gel performance. Principal component analysis revealed these interrelationships. This data demonstrated that inulin addition combined with HVEF treatment might be a new and effective strategy to enhance the duck MP gel properties.