Effect of Cassava Modified Starch on the Gel Textural,Rheological and Thermodynamic Properties of Pork Myofibrillar Protein

The effect of cassava modified starch on the gel properties of pork myofibrillar protein(MP)was investigated. The changes in gel texture,rheological properties and thermodynamic properties were analyzed. The results showed that the addition of 10% cassava modified starch increased the gel springiness and cohesiveness,reduced the hardness,strength,chewiness and gumminess of the gel,and improved the texture properties of the gel. Differential scanning calorimetry(DSC)analysis found that the addition of 10% cassava modified starch reduced the thermal phase transition temperature and enthalpy of the protein and promoted protein denaturation. In addition,the addition of cassava modified starch also altered the apparent viscosity of the gel and the area of the thixotropic ring. Static rheological analysis showed that the apparent viscosity and thixotropy ring area of the gel were smallest with addition of 10% of cassava modified starch,which declared the plasticity and rheological stability of the gel was improved.