Influence of content and degree of substitution of carboxymethylated cellulose nanofibrils on the gelation properties of cull cow meat myofibrillar proteins

• DOI: 10.1016/j.lwt.2021.112459
• Publication Date: 2021-09-14T12:29:07Z
• Authors: Huan Zhang; Xiaojing Tian; Kai Zhang; Yuehong Du; Chen Guo; Xinzhu Liu; Yang Wang; Jinfeng Xing; Wenhang Wang
• Keywords: 04 agricultural and veterinary sciences; 0405 other agricultural sciences

Cull cow meat myofibrillar protein (CCMP) filled with carboxymethylated cellulose nanofibrils (cCNF) was initially characterized to study the effect of cCNF on gelation properties CCMP. Before heating, increased degree substitution (DS) cCNF, ζ-potential and hydrophobicity CCMP-cCNF solution at same filler mass fractions (ϕm). During process shortened after adding especially samples high DS. After lower DS led liquid loss gels, amplified ϕm cCNF. Similarly, network structure low more compact ability anti-deform stronger according scanning electron microscopy texture analysis. Also, an Interpenetrating Polymer Network formed. Overall, had a positive CCMP by water channel blocking physical entanglement, while higher weakened this due electrostatic repulsion. This may provide theoretical foundation about development restructured products.