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Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles

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Food Science and Human Wellness 2024年第2期13卷 1018-1028页

作者： Huinan Wang Jiaxin Zhang Xinran Liu Jinxiang Wang Xuepeng Li Jianrong Li Key Laboratory of Food Nutrition and Safety Ministry of EducationCollege of Food Science and EngineeringTianjin University of Science and TechnologyTianjin 300457China College of Food Science and Technology Bohai UniversityNational R&D Branch Center of Surimi and Surimi Products ProcessingJinzhou 121013China

A Pickering emulsion based on sodium starch octenyl succinate(SSOS)was prepared and its effects on the physicochemical properties of hairtail myofibrillar protein gels(MPGs)subjected to multiple freeze-thaw(F-T)cycles were *** whiteness,water-holding capacity,storage modulus(G')and texture properties of the MPGs were significantly improved by adding 1%-2%Pickering emulsion(P<0.05).Meanwhile,Raman spectral analysis demonstrated that Pickering emulsion promoted the transformation of secondary structure,enhanced hydrogen bonds and hydrophobic interactions,and promoted the transition of disulfide bond conformation from g-g-g to g-g-t and *** an emulsion concentration of 2%,theα-helix content decreased by 10.37%,while theβ-sheet content increased by 7.94%,compared to the *** F-T cycles,the structure of the MPGs was destroyed,with an increase in hardness and a decrease in whiteness and water-holding capacity,however,the quality degradation of MPGs was reduced with 1%-2%Pickering *** findings demonstrated that SSOS-Pickering emulsions,as potential fat substitutes,can enhance the gel properties and the F-T stability of MPGs.

关键词： Pickering emulsion myofibrillar protein Gel properties Freeze-thaw stability Intermolecular interactions

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Oxidative mechanism of chicken wooden breast myofibrillar protein

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Food Science and Human Wellness 2024年第6期13卷 3415-3423页

作者： Ke Wang Yimin Zhang Jingxin Sun College of Food Science&Engineering Qingdao Agricultural UniversityQingdao 266109China College of Food Science&Engineering Shandong Agricultural UniversityTai’an 271018China Shandong Research Center for Meat Food Quality Control Qingdao Agricultural UniversityQingdao 266109China

To explore the oxidation mechanism of wooden breast myofibrillar protein(WBMP),oxidative breast MP(OBMP)was obtained from different doses(3,10,and 20 mmol/L)of H2O2 oxidized normal breast MP(NBMP).The results showed that the Zeta-potential,particle size,solubility,sulfhydryl,and carbonyl contents of OBMP-3(3 mmol/L,low-dose free radicals)and WBMP were *** spectrum analysis showed that the oxidation of low-dose free radicals led to a significant increase in the surface hydrophobicity(from 214.03±10.03 to 393.50±10.33)and tryptophan fluorescence intensity(from 185.71 to 568.32).In addition,theα-helix content of WBMP decreased significantly from(37.46±1.15)%(NBMP)to(34.70±2.04)%,whileβ-sheet and random coil contents increased significantly(Pprotein groups,inducing secondary and tertiary structural changes,leading to the formation of *** work will provide a theoretical basis at the molecular level for exploring the mechanism of functional degradation of WBMP.

关键词： Wooden breast myofibrillar protein Free radical Oxidation Physicochemical property Molecular structure

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Effects of citrus fiber on the emulsifying properties and molecular structure of mutton myofibrillar protein: An underlying mechanisms study

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FOOD BIOSCIENCE 2023年第1期51卷 808-815页

作者： Zhu, Chenyan Zhang, Shunliang Zhu, Ning Wu, Qianrong Du, Manting He, Xiangli Bai, Yanhong Wang, Shouwei Zhengzhou Univ Light Ind Coll Food & Bioengn Zhengzhou 450001 Peoples R China Beijing Acad Food Sci Beijing 100068 Peoples R China

The effects of water-soluble citrus fiber (SCF) and water-insoluble citrus fiber (ICF) on emulsifying properties and molecular structure of the mutton myofibrillar protein (MP) were studied. The emulsifying activity index and emulsifying stability index of MP emulsion, treated with 5% SCF significantly improved to 36.80% and 65.27%, respectively. The droplet size of the emulsion significantly reduced, forming smaller and more uniformly dispersed droplets. SCF promoted the unfolding of MP, and showed a significant increased (p < 0.05) in total sulfhydryl content and fluorescence intensity, but a significant decreased (p < 0.05) in surface hydrophobicity. Besides, SCF treatment showed a significant reduction (p < 0.05) in alpha-helix content and a significant enhance-ment (p < 0.05) in beta-turn content of the MP secondary structure. The EAI, ESI, and solubility of MP significantly decreased after the addition of ICF, but there was no significant change in the secondary structure. These data demonstrated that, the addition of the appropriate amount of SCF could improve the emulsifying properties and molecular structure of MP.

关键词： Citrus fiber myofibrillar protein Emulsifying properties Molecular structure

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Effectiveness of L-arginine/L-lysine in retarding deterioration of structural and gelling properties of duck meat myofibrillar protein during freeze-thaw cycles

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FOOD BIOSCIENCE 2023年第1期51卷 737-744页

作者： Li, Mengmeng He, Shufeng Sun, Yangying Pan, Daodong Zhou, Changyu He, Jun Ningbo Univ State Key Lab Managing Biot & Chem Threats Qual & Ningbo 315211 Peoples R China Ningbo Univ Coll Food & Pharmaceut Sci Key Lab Anim Prot Food Deep Proc Technol Zhejiang Zhejiang Malaysia Joint Res Lab Agr Prod Proc & Nu Ningbo 315800 Zhejiang Peoples R China Ningbo Univ Coll Food & Pharmaceut Sci Meishan Bonded Port Area 169 Qixing South RdMeishan Bonded Port Area Ningbo 315800 Peoples R China

This study aimed to investigate the protective effects of L-arginine (L-arg) and L-lysine (L-lys) on the structure and gel properties of myofibrillar protein (MP) in duck meat during several freeze-thaw (F -T) cycles. The analysis of the Ca2+-ATPase activity as well as total sulfhydryl and carbonyl contents demonstrated that L-arg and L-lys could slow down the oxidative denaturation of MP during F-T cycles. Circular dichroism, fluorescence spec-troscopy, and rheology measurements indicated that L-arg and L-lys improved the stability of the secondary and tertiary structure of MP and preserved its gel properties. In summary, L-arg and L-lys had the potential to pre-serve the structural stability and gel properties of MP during F-T cycles.

关键词： L-arginine L-lysine myofibrillar protein Gelling Freeze -thaw cycle protein structure

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Improvement of gelation properties of myofibrillar proteins from porcine longissimus dorsi muscle through microwave combined with air convection thawing treatment

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International Journal of Agricultural and Biological Engineering 2023年第3期16卷 254-261页

作者： Fenxia Han Mingming Zhu Yi Xing Hanjun Ma School of Animal Science and Veterinary Medicine Henan Institute of Science and TechnologyXinxiang 453003HenanChina School of Food Science Henan Institute of Science and TechnologyXinxiang 453003HenanChina

The effects of the microwave combined with air convection thawing(MAT)on the gelling properties of pork myofibrillar proteins(MPs)were further studied and compared with those of fresh meat(FM),and single thawing methods(microwave thawing(MT)and air convection thawing(AT)).Results revealed that the thawing methods,excluding MAT,induced deterioration in the gelling properties of *** was no significant difference(p>0.05)in the water holding capacity(WHC),cooking loss,whiteness,and strength of gel samples subjected to MAT and those of FM samples,demonstrating that the gelling properties were retained after *** well,protein aggregation was limited,since MAT reduced the change in zeta potential and turbidity compared to that observed with MT or *** dynamic rheology and scanning electron microscopic results were relatively consistent,revealing that among the different thawing techniques,MAT had the least negative impact on the microstructure of MPs gel,leading to the generation of a more elastic and uniform gel structure than that of the MT or AT ***,MAT resulted in higher water retention in the gels than that achieved with MT or *** findings indicated that MAT improved the gelling properties of MPs,thereby confirming the suitability of this treatment for use in the meat processing industry.

关键词： microwave combined with air convection thawing gelling property myofibrillar protein moisture distribution microstructure

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