Effects of the structure and gel properties of myofibrillar protein on chicken breast quality treated with ultrasound-assisted potassium alginate
文献类型： 外文期刊
作者： Shi, Haibo 1 ; Zhou, Ting 1 ; Wang, Xin 1 ; Zou, Ye 1 ; Wang, Daoying 1 ; Xu, Weimin 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
2.Jiangsu Univ, Sch Food & Biol Engn, 301 Xuefu Rd, Zhenjiang 212013, Jiangsu, Peoples R China
3.State Key Lab Breeding Base, Key Lab Food Qual & Safety Jiangsu Prov, Nanjing 210014, Peoples R China
关键词： Ultrasound; Potassium alginate; Meat quality; Gel properties; Myofibrillar protein
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2021 年 358 卷
页码：
收录情况： SCI
摘要： This paper aimed to evaluate the effects of the structure and gel properties of myofibrillar protein (MP) on 300days-old chicken breast quality treated with ultrasound (300 W) and low addition (4 mg/mL) of potassium alginate (UPA). The results showed that UPA group exhibited lower liquid loss and optimized texture correlated with the formed water barrier and damaged myofibrils. UPA reduced the MP size and increased its solubility, and the decreased myosin thermostability and dissociated actomyosin reduced heating time for improved texture. UPA improved the gel strength, elastic modulus and ordered-arrangement of network. During gelation, the aggregation of myosin head was weakened and cross-linking of myosin tail and PA molecules was enhanced by hydrophobic interactions. UPA further inhibited the formation of disulfide bonds of myosin head and increased gel firmness. The lower myosin gelling temperature thus accelerated gel formation, and enhanced protein association with PA molecules facilitated the better gel performance.
- 相关文献
作者其他论文 更多>>
-
Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception
作者：Xiao, Zuobing;Liu, Longxue;Niu, Yunwei;Zhang, Jing;Xiao, Zuobing;Wang, Daoying;Zhou, Cunshan
关键词：Odor-induced saltiness enhancement; Chinese dry-cured hams; Key volatile compounds; Different concentration NaCl solution
-
Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior
作者：Zhang, Jiayu;Cheng, Tianfu;Sun, Mengya;Li, Yang;Zhang, Guofang;Hu, Zhaodong;Guo, Zengwang;Wang, Zhongjiang;Wang, Daoying;Wang, Zhongjiang
关键词：Soy protein isolate; Naringenin; Low -fat cream
-
Spectroscopy combined with spatiotemporal multiscale strategy to study the adsorption mechanism of soybean protein isolate with meat flavor compounds (furan): Differences in position and quantity of the methyl
作者：Li, Yang;Sun, Fuwei;Guo, Yanan;Cheng, Tianfu;Wang, Zhongjiang;Guo, Zengwang;Xu, Jing;Wang, Daoying;Xu, Minwei;Wang, Zhongjiang
关键词：Soybean protein isolate; Furan flavor compounds; Flavor simulation; Interaction mechanism; Molecular dynamics simulations
-
Structural characteristics and emulsifying properties of linear dextrin/eicosapentaenoic acid composites: Effect of the degree of polymerization
作者：Zhu, Yuechun;Cheng, Tianfu;Liu, Caihua;Guo, Zengwang;Wang, Zhongjiang;Xu, Minwei;Huang, Zhaoxian;Wang, Daoying
关键词：EPA; LDs-EPA composites; Emulsion stability
-
Constructing Protein-Scaffolded Multienzyme Assembly Enhances the Coupling Efficiency of the P450 System for Efficient Daidzein Biosynthesis from (2S)-Naringenin
作者：Wang, Zhe;Dai, Yiqiang;Dong, Mingsheng;Xia, Xiudong;Wang, Zhe;Dai, Yiqiang;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Azi, Fidelis;Wang, Zhongjiang;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Xia, Xiudong
关键词：scaffold multienzyme system; daidzein; coupling efficiency; ROS
-
Effects of water-soluble and water-insoluble α-glucans produced in situ by Leuconostoc citreum SH12 on physicochemical properties of fermented soymilk and their structural analysis
作者：Dai, Yiqiang;Ge, Zhiwen;Wang, Zhe;Xu, Weimin;Wang, Daoying;Dong, Mingsheng;Xia, Xiudong;Dai, Yiqiang;Wang, Zhe;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Dai, Yiqiang;Wang, Zhe;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Wang, Zhongjiang
关键词：Fermented soymilk; Leuconostoc citreum SH12; Water-soluble alpha-glucan; Water -insoluble alpha-glucan; Physicochemical properties
-
A study on the catalytic domain of pork phospholipase A2: Enzymatic properties and hydrolysis characteristics of phosphatidylcholine and its hydroperoxide
作者：Liu, Yu;Ma, Jingjing;Xu, Jiamei;Li, Pengpeng;Wang, Daoying;Zhang, Muhan;Geng, Zhiming;Liu, Yu;Xu, Jiamei
关键词：Phospholipase A 2; Hydrolysis characteristic; Phospholipids; Peroxidized phosphatidylcholine; Pork
