Effects of mulberry polyphenols on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slices during processing and storage
文献类型： 外文期刊
作者： Cheng, Jingrong 1 ; Xu, Liang 1 ; Xiang, Rong 1 ; Liu, Xueming 2 ; Zhu, Mingjun 1 ;
作者机构： 1.South China Univ Technol, Guangdong Engn Ctr Biopharmaceut, Guangzhou Higher Educ Mega Ctr, Sch Biol & Biol Engn, Guangzhou 510006, Guangdong, Peoples R China
2.Guangdong Acad Agr Sci, Guangdong Key Lab Agr Prod Proc, Minist Agr & Rural Affairs, Key Lab Funct Foods,Sericultural & Agrifood Res I, Guangzhou 510610, Guangdong, Peoples R China
3.Kashi Univ, Coll Life & Geog Sci, Kashi 844000, Peoples R China
4.Kashi Univ, Key Lab Ecol & Biol Resources Yarkand Oasis Coll, Kashi 844000, Peoples R China
5.Kashi Univ, Univ Dept Educ Xinjiang Uygur Autonomous Reg, Kashi 844000, Peoples R China
关键词： Dried minced pork slices; Mulberry polyphenol; Protein oxidation; Hydrophobicity; Average particle size
期刊名称：MEAT SCIENCE （ 影响因子：5.209； 五年影响因子：5.305 ）
ISSN： 0309-1740
年卷期： 2020 年 160 卷
页码：
收录情况： SCI
摘要： This experiment was designed to evaluate the influence of mulberry polyphenols (MP) on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slice during processing and storage. Composition, amino acid side chain modification, average particle size, hydrophobicity and solubility of proteins in the slices were investigated. MP displayed protective effects on oxidation stability of sarcoplasmic and myofibrillar proteins in slices, considering carbonyl formation and transformation from SH group to S-S group were remarkably retarded by MP. Proteins in MP-treated slices possessed larger average particle size but lower aggregation during processing and storage. Meanwhile, the strengthened ionic bonds and weakened hydrogen, hydrophobic and disulfide bond could be responsible for the improved protein stability of slice with MP. All these results suggested that mulberry polyphenol could improve protein oxidation stability in meat products.
- 相关文献
作者其他论文 更多>>
-
Oxidation and nitrosation in Cantonese sausage during processing and storage-The impact of adding Prunus mume polyphenol
作者：Cheng, Jingrong;Chen, Peiyu;Liu, Xueming;Tang, Daobang;Yang, Huaigu;Chen, Peiyu;Zhu, Mingjun;Zhu, Mingjun
关键词：Cantonese sausage; Prunus mume polyphenols; Texture; Oxidation stability; Nitrite; N-nitrosamine
-
The quality of beef-soybean paste and the relationship between microbial composition and flavor changes during fermentation
作者：Zou, Jinhao;Xiao, Zeyuan;Wang, Xuping;Yang, Huaigu;Cheng, Jingrong;Liu, Xueming;Tang, Daobang
关键词：Fermentation; Compound seasoning; Flavor analysis; Microbial composition
-
Digestive characteristics of astaxanthin oil in water emulsion stabilized by a casein-caffeic acid-glucose ternary conjugate
作者：Shen, Shuangwei;Liu, Xueming;Tang, Daobang;Yang, Huaigu;Cheng, Jingrong;Yang, Huaigu;Cheng, Jingrong
关键词：Astaxanthin; Conjugate; O/W emulsion; Lipid digestion; Bioaccessibility
-
Insights into the effects of combined caffeic acid and glucose covalent modification on the conformational and functional properties of two milk proteins
作者：Shen, Shuangwei;Yang, Huaigu;Liu, Xueming;Tang, Daobang;Cheng, Jingrong;Tang, Daobang;Cheng, Jingrong
关键词：Caffeic acid; Maillard reaction; Whey protein isolate; Casein; Functionality
-
Effects of mulberry pomace polysaccharide addition before fermentation on quality characteristics of yogurt
作者：Du, Huaxin;Wang, Xuping;Yang, Huaigu;Cheng, Jingrong;Lin, Yaosheng;Liu, Xueming;Du, Huaxin;Zhu, Fan;Peng, Xiaoxia;Liu, Xueming
关键词：Fermented milk; Mulberry pectin; Natural stabilizer; Casein gel; Phase separation
-
The effects of mulberry polyphenols on the digestibility and absorption properties of pork myofibrillar protein in vitro
作者：Cheng, Jingrong;Tang, Daobang;Yang, Huaigu;Wang, Xuping;Lin, Yaosheng;Liu, Xueming;Liu, Xueming
关键词：Myofibrillar protein; Mulberry polyphenols; Digestion; Antioxidant activity
-
Improved physicochemical stability and bioaccessibility of astaxanthin-loaded oil-in-water emulsions by a casein-caffeic acid-glucose ternary conjugate
作者：Cheng, Jingrong;Shen, Shuangwei;Yang, Huaigu;Tang, Daobang;Wang, Xuping;Lin, Yaosheng;Liu, Xueming;Cheng, Jingrong;Liu, Xueming
关键词：Casein; Caffeic acid; Maillard reaction; Emulsion; Astaxanthin; Stability
