Water-insoluble dietary fibers from oats enhance gel properties of duck myofibrillar proteins.

The effects of different particle sizes (90-µm and 200-µm) and contents (1.5% and 3%) of water-insoluble dietary fibers (IDF) on the gelation properties of duck myofibrillar protein (MP) were explored. The results showed that the addition of IDF improved the gel strength and water holding capacity of MP compared with the control (P < 0.05). IDF reinforced the formation of network structure and the viscoelasticity of gel; 1.5% 200-µm IDF reached the maximum among these treatments. PT21 of the gel with IDF was higher than that of the control (P < 0.05), revealing that the addition of IDF accelerated the transformation of free water into immobilized water within the gel matrix. An ordered flaky gel network with small water holes was responsible for the increase of fractal dimension of the gel with IDF. Water distribution and viscoelasticity are the critical factors that IDF affects the gel properties of duck MP.