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.
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