Ultra-high pressure treatment improves the gel properties of Lentinan edodes polysaccharides-chicken myofibrillar protein composite

The purpose of this study was to investigate the impact of ultra-high pressure (UHP) treatment on the gelation process of Lentinan edodes polysaccharides-chicken myofibrillar protein composite and elucidate its underlying mechanism. The results indicated that the water-holding capacity, emulsifying activity index, texture characteristics, and thermal stability of the gel all exhibited an initial increase followed by a subsequent decrease with increasing pressure, reaching their maximum at 400 Mpa. The gel prepared at 400 Mpa exhibited the smallest particle size, resulting in a compact and dense structure. Moreover, both storage modulus (G′) and loss modulus (G″) reached their maximum values at 400 MPa, indicating significant enhancements in viscoelastic properties. The application of UHP treatment changed the secondary structure of the protein, and promoted intermolecular interactions such as hydrogen bonds, disulfide bonds, and hydrophobic interactions. Additionally, maximum diffraction angle and crystallinity further confirmed strong intermolecular interactions within protein molecules. The present study primarily investigated the impact of UHP treatment on the gelation process of Lentinan edodes polysaccharides-chicken myofibrillar protein composite, which has great potential in meat processing. • Ultra-high pressure altered the physicochemical property and structure of the gel. • The optimal gel property was obtained under the ultra-high pressure at 400 MPa. • Ultra-high pressure improved the thermal stability of the gel.