Insights into the salt-mediated effect of oat β-glucan on lamb myofibrillar protein gels: integrated multiscale characterization and molecular simulations

Puntos clave

• Lamb myofibrillar proteins form stronger gels with added oat β-glucan due to salt interaction.
• The study shows a 30% increase in gel strength with specific salt concentrations when oat β-glucan is used.
• Analysis of molecular simulations supports findings on the interaction between salt and β-glucan in protein structures.
• These results highlight the potential for using oat β-glucan to improve the texture of meat products during processing.