Effects of calcium chloride and licorice flavonoids on Tan sheep myofibrillar protein oxidation and gelation: Synergistic impact of endogenous characteristic active substances

文献类型： 外文期刊

第一作者： Yu, Jiangying

作者： Yu, Jiangying;Xie, Xinru;Cheng, Chengpeng;Zhu, Ming;Li, Cheng;Zheng, Xiaochun;Li, Shaobo;Chen, Li;Zhang, Dequan;Xie, Xinru;Yu, Jiangying;Grasso, Simiona

作者机构：

关键词： CaCl2; Licorice flavonoids; Myofibrillar protein; Oxidation; Gelation

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 474 卷

页码：

收录情况： SCI

摘要： To investigate the effects of the synergistic interaction between calcium chloride (CaCl2) and licorice flavonoids (LF) on the structural changes, oxidation, gel properties, water content, and intermolecular interactions of sheep myofibrillar protein (MP), an in vitro MP model was used. Protein structure and sulfhydryl content indicated that with the addition of CaCl2 and LF, MP initially unfolds under the influence of CaCl2, then oxidizes, followed by an increase in alpha-helix content, reflecting enhanced structural order. Molecular docking and low-field nuclear magnetic resonance revealed that CaCl2 and LF primarily bind to MP via hydrophobic interactions, hydrogen bonds, forming complexes. When LF is added at 0.32 mg/100 g and CaCl2 at 120 mg/100 g, the gel structures exhibit optimal stability (P < 0.05). In conclusion, the synergistic interaction between LF and CaCl2 enhances the unique characteristics of sheep meat by balancing the unfolding, oxidation, and crosslinking of MP, offering a natural additive for better meat products.

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