Abstract: This study examined the effect of adding different amounts (0.1%–0.4%) of flaxseed gum to catechins-myofibrillar protein systems on the gel strength, water-holding capacity, hydration characteristics, rheological properties and protein secondary structure. The results showed that the highest gel strength was obtained with addition of 0.1% flaxseed gum. The gel with 0.4% flaxseed gum and 100 μmol/g catechins had the highest water-holding capacity. Flaxseed gum increased the water-binding capacity of the gel. The storage modulus G’ increased with increased content of flaxseed gum in the formed gel. The addition of flaxseed gum increased the α-helix content in the gel, but decreased the contents of β-sheet, β-turn and randon coil. In summary, flaxseed gum could mitigate the adverse effects of catechins on the gel properties of myofibrillar protein.

Key words: flaxseed gum, catechins, myofibrillar protein, gel properties