Effects of starch on the texture and microstructure of myofibrillar protein gels

Potato,tapioca,corn and rice starches were individually mixed into myofibrillar protein solution to compare their effects on protein gelation properties.The protein-starch composite gels(2% protein,0% ~ 3% starch)formed by heating up to 60,70 and 80℃ exhibited an enhanced gel strength with increasing starch concentrations,and the order was potatotapiocacornrice.Microstructure observation demonstrated starch granule-protein matrix interactions which seemed to contribute to gel strength improvements at the heating temperatures near or higher than the starch gelatinization temperature where starch granule swelled.Also,the larger the starch granule,the stronger the gel strength.The results offered an insight into the mechanism of gelation in starch-added Western-style comminuted meat products.