Effect of bamboo shoot dietary fiber on gel quality, thermal stability and secondary structure changes of pork salt-soluble proteins

Figures & data

Figure 1. The WHC and breaking force of heat-induced gel of pork salt-soluble proteins with various BSDF concentrations. WHC: water-holding capacity; BSDF: bamboo shoot dietary fibre. Different letters (a–d) indicate significant differences (p < 0.05) among the samples with various BSDF concentrations.

WHC: water-holding capacity; BSDF: bamboo shoot dietary fibre; T0: SSP; T1: SSP+1% BSDF; T2: SSP+2% BSDF; T3: SSP+3% BSDF; T4: SSP+4% BSDF. Different letters (a–d) indicate significant differences (p < 0.05) among the samples with various BSDF concentrations.

Figura 1. WHC y fuerza de rotura del gel, inducidas por calor de proteínas de cerdo solubles en sal con diversas concentraciones de BSDF. WHC: capacidad de retención de agua; BSDF: fibra dietética de brotes de bambú. Las letras diferentes (a-d) indican diferencias significativas (p < 0.05) entre las muestras con varias concentraciones de BSDF.

Figure 2. The average particle size and particle size distribution of pork salt-soluble proteins (SSP) with various BSDF concentrations. (a): the average particle size of pork salt-soluble proteins with various concentrations of BSDF; (b): the particle size distribution of pork salt-soluble proteins with various concentrations of BSDF. BSDF: bamboo shoot dietary fibre. Different letters (a–c) indicate significant differences (P < 0.05) between samples with various BSDF concentrations.

A: the average particle size of pork salt-soluble proteins with various concentrations of BSDF;B: the particle size distribution of pork salt-soluble proteins with various concentrations of BSDF. BSDF: bamboo shoot dietary fibre; T0: SSP; T1: SSP+1% BSDF; T2: SSP+2% BSDF; T3: SSP+3% BSDF; T4: SSP+4% BSDF; Different letters (a–c) indicate significant differences (P < 0.05) between samples with various BSDF concentrations.

Figura 2. Tamaño promedio de partícula y distribución del tamaño de partícula de las proteínas de cerdo solubles en sal (SSP) con varias concentraciones de BSDF. A: tamaño medio de partícula de proteínas de cerdo solubles en sal con diversas concentraciones de BSDF; B: distribución del tamaño de partícula de proteínas de cerdo solubles en sal con diversas concentraciones de BSDF. BSDF: fibra dietética de brotes de bambú. Las letras diferentes (a-c) indican diferencias significativas (p < 0.05) entre las muestras con varias concentraciones de BSDF.

Table 1. Denaturation temperature (T_peak) and endothermic enthalpy (ΔH) of pork salt-soluble proteins (SSP) with various BSDF concentrations.

Tabla 1. Temperatura de desnaturalización (Tpeak) y entalpía endotérmica (ΔH) de proteínas de cerdo solubles en sal (SSP) con diversas concentraciones de fibra dietética de brotes de bambú (BSDF).

Samples	Tpeak1 (°C)	Tpeak2 (°C)	Tpeak3 (°C)	ΔH1 (J/g)	ΔH2 (J/g)	ΔH3 (J/g)
T0	45.30 ± 0.13^d	55.01 ± 0.44	63.23 ± 0.59^d	0.0535 ± 0.0420	0.0922 ± 0.0026^a	0.0372 ± 0.0103^b
T1	48.56 ± 0.23^c	55.07 ± 0.22	64.54 ± 0.93^c	0.0398 ± 0.0003	0.0676 ± 0.0062^b	0.0195 ± 0.0011^c
T2	50.28 ± 0.34^b	54.85 ± 1.10	65.81 ± 0.13^ab	0.0265 ± 0.0023	0.0499 ± 0.0023^c	0.0371 ± 0.0113^b
T3	51.03 ± 0.11^a	55.87 ± 0.26	66.62 ± 0.29^a	0.0217 ± 0.0006	0.0247 ± 0.0023^d	0.0342 ± 0.0030^bc
T4	52.65 ± 0.35		65.06 ± 0.88^bc	0.1826 ± 0.0033		0.0587 ± 0.0124^a

BSDF: bamboo shoot dietary fibre; T0: SSP; T1: SSP+1% BSDF; T2: SSP+2% BSDF; T3: SSP+3% BSDF; T4: SSP+4% BSDF. Different letters (a–d) in the same column indicate significant differences (P < 0.05) between samples with various BSDF concentrations.

Figure 3. Differential scanning calorimetry (DSC) thermograms of pork salt-soluble proteins (SSP) with various BSDF concentrations. BSDF: bamboo shoot dietary fibre.

BSDF: bamboo shoot dietary fiber; T0: SSP; T1: SSP+1% BSDF; T2: SSP+2% BSDF; T3: SSP+3% BSDF; T4: SSP+4% BSDF.

Figura 3. Termogramas de calorimetría diferencial de barrido (DSC) de proteínas de cerdo solubles en sal (SSP) con diversas concentraciones de BSDF. BSDF: fibra dietética de brotes de bambú.

Figure 4. SDS-PAGE patterns of pork salt-soluble proteins (SSP) with various concentrations of BSDF. BSDF: bamboo shoot dietary fiber; MHC: myosin heavy chain; MLC: myosin light chain.

BSDF: bamboo shoot dietary fiber; T0: SSP; T1: SSP+1% BSDF; T2: SSP+2% BSDF; T3: SSP+3% BSDF; T4: SSP+4% BSDF. MHC: myosin heavy chain; MLC: myosin light chain.

Figura 4. Patrones SDS-PAGE de proteínas de cerdo solubles en sal (SSP) con diversas concentraciones de BSDF. BSDF: fibra dietética de brotes de bambú; MHC: cadena pesada de miosina; MLC: cadena ligera de miosina.

Figure 5. FTIR of pork salt-soluble proteins (SSP) heat-induced gel with various concentrations of BSDF. FTIR: Fourier transform infrared spectroscopy; BSDF: bamboo shoot dietary fibre.

T0: SSP; T1: SSP+1% BSDF; T2: SSP+2% BSDF; T3: SSP+3% BSDF; T4: SSP+4% BSDF.

Figura 5. FTIR de gel inducido por calor de proteínas de cerdo solubles en sal (SSP) con diversas concentraciones de BSDF. FTIR: espectroscopía infrarroja por Transformadas de Fourier; BSDF: fibra dietética de brotes de bambú.

Table 2. Protein secondary structure content of pork salt-soluble proteins (SSP) heat-induced gel with various BSDF concentrations.

Tabla 2. Contenido de la estructura secundaria de proteínas del gel inducido por calor de las proteínas de cerdo solubles en sal (SSP) con varias concentraciones de fibra dietética de brotes de bambú (BSDF).

Samples	α-helix (%)	β-sheet (%)	β-turn (%)	random coil (%)
T0	47.87 ± 2.54^a	31.33 ± 1.48^d	20.24 ± 0.31^b	1.49 ± 0.12^c
T1	45.27 ± 0.65^ab	35.06 ± 0.21^c	17.43 ± 0.77^c	2.24 ± 0.09^b
T2	41.69 ± 3.05^b	38.19 ± 3.81^bc	17.40 ± 0.34^c	2.71 ± 0.25^a
T3	35.16 ± 2.54^c	39.58 ± 0.81^b	22.93 ± 1.61^a	2.23 ± 0.11^b
T4	33.11 ± 0.57^c	45.05 ± 1.41^a	20.48 ± 0.95^b	1.37 ± 0.10^c

BSDF: bamboo shoot dietary fibre; T0: SSP; T1: SSP+1%; T2: SSP+2%; T3: SSP+3%; T4: SSP+4%; Different letters (a–c) in the same column indicate significant differences (P < 0.05) between samples with various BSDF concentrations.