Insight into the mechanism of water-insoluble dietary fiber from star anise (Illicium verum Hook. f.) on water-holding capacity of myofibrillar protein gels

文献类型： 外文期刊

第一作者： Xu, Ying

作者： Xu, Ying;Qi, Jun;Yu, Manman;Yan, Huimin;Xu, Ying;Zhang, Ruishu;Lin, Hengxun;Qi, Jun;Li, Chao;Jia, Jingmin;Hu, Yong

作者机构：

关键词： Insoluble star anise dietary fiber; Myofibrillar protein; Essential oils; Water-holding capacity; Antioxidant; Anisaldehyde

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 423 卷

页码：

收录情况： SCI

摘要： This study aimed to determine the efficacy of star anise dietary fiber (SADF) in alleviating the oxidative damage of myofibrillar protein (MP) from the perspective of volatile components. SADF and SADF without essential oils (EOs) (NSADF) were added to oxidized MP. The addition of NSADF and SADF improved the water-holding ca-pacity (WHC) and gel strength, with the 0.4% addition showing the highest values. Moreover, the WHC of MP from the SADF-treated group was significantly higher than that from the NSADF-treated group at the same dosage, suggesting that EOs in SADF improved the WHC through antioxidation. EOs in SADF prevented the attack of hydroxyl radicals on MP, increasing the beta-sheet level and decreasing the random coil level, which was supported by the results of FT-IR, carbonyl content, and sulfhydryl content. Limonene and anisaldehyde present in EOs played an antioxidant role, and anisaldehyde could scavenge free radicals through demethoxylation.

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