Improved gel properties of Nemipterus virgatus myofibrillar protein emulsion gel by Konjac glucomannan incorporation: Insight into the modification of protein conformation

This study aimed to improve the gel properties of emulsion gels prepared by physical complex of fish protein and polysaccharide. The effects of Konjac glucomannan (KGM) on the structure, emulsibility of Nemipterus virgatus myofibrillar protein (MP), and the gel properties of heat-induced MP emulsion gel were investigated. The results indicated KGM modification facilitated the unfolding of MP, exposing more tryptophan and hydrophobic groups, thereby improving the wettability and emulsifying activity of MP/KGM mixtures. The interactions between MP and KGM molecules were mainly non-covalent hydrogen bonding and hydrophobic interaction. The MP/KGM mixtures exhibited superior adsorption properties at the oil-water interface, particularly with 0.5 % KGM addition, thus forming small and evenly distributed oil droplets. Besides, the curves of viscosity, G' and G" of MP/ KGM emulsions climbed continuously with the increased KGM concentration. The presence of KGM, especially the medium amount (0.5 %), was conducive to the translation of alpha-helix into beta-sheet and the formation of more dense and ordered gel network structure, thereby enhancing the gel properties of MP/KGM emulsion gels.