Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters.

The influence of the incorporation of Artemisia sphaerocephala krasch gum (ASK gum; 0% - 0.18%) on the water holding capability (WHC), texture, color, rheological property, water distribution, protein conformation and microstructure of pork batters was investigated. The results showed that the cooking yield, WHC and L * value of pork batter gels significantly increased (p < 0.05) with the increasing incorporation of ASK gum, and the highest value were observed at 0.15%; the a * value decreased significantly (p < 0.05) and no significance was obtained in b* value (p > 0.05); the hardness, elasticity, cohesiveness and chewiness increased first and then decreased, and reached the highest value at 0.15%. The rheological results showed that the higher G' value was obtained in pork batters by the incorporation of ASK gum; the low field NMR analysis indicated that ASK gum significantly increased the proportion of P 2b and P 21 (p < 0.05) and decreased the proportion of P 22 ; Fourier transform infrared spectroscopy (FTIR) indicated that the ASK gum significantly reduced the α-Helix content and increased the β-Sheet content (p < 0.05). Scanning electron microscopy results suggested that the incorporation of ASK gum could promote the formation of a more homogeneous and stable microstructure of pork batter gels. Therefore, appropriate incorporation (0.15%) of ASK gum may improve the gel properties of pork batters, and while excessive incorporation (0.18%) could weaken the gel properties. This article is protected by copyright. All rights reserved.