This paper investigated the effects of Lentinus edodes stipes insoluble dietary fiber (LESIDF, 0%-3.0%) on the quality and microscopic properties of pork myofibrillar protein (MP) gels. The results showed that the water holding capacity and gel strength of composite gels enhanced with increasing LESIDF (1.0%-2.5%), and reached the maximum at the level of 2.5%-3.0%. Disulfide and non-disulfide covalent bonds were major chemical forces maintaining the 3D network of LESIDF-MP composite gels. LESIDF also promoted the formation of ionic and hydrogen bonds, confirmed by the self-assembly of β-sheets to α-helices, leading to a compact gel network structure. The observation of paraffin section revealed that LESIDF could capture more water molecules in gels, which was consistent with the transformation of free water to immobilized water. Overall, the optimal addition of LESIDF was 2.5%-3.0%, which provided a good strategy for LESIDF as an agricultural by-product to improve the quality of gel meat products.
Keywords: Chemical forces; Gel properties; Insoluble dietary fiber; Lentinus edodes stipes; Microstructure; Myofibrillar protein.
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