Structural and gelation properties of five polyphenols-modified pork myofibrillar protein exposed to hydroxyl radicals
文献类型： 外文期刊
作者： Cheng, Jingrong 1 ; Lin, Yaosheng 1 ; Tang, Daobang 1 ; Yang, Huaigu 1 ; Liu, Xueming 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rura, Guangzhou 510610, Peoples R China
关键词： Myofibrillar protein; Phenolic compounds; Structural; Gel properties; Interaction
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）
ISSN： 0023-6438
年卷期： 2022 年 156 卷
页码：
收录情况： SCI
摘要： In this study, five phenolic compounds, including quercetin, rutin, caffeic acid, cyanidin-3-O-glucoside, and cyanidin-3-O-rutinoside, were added into myofibrillar protein (MP) suspensions to study their effects on the structural and gelation properties of protein when exposed hydroxyl radicals. Results showed that phenols delayed the changes of MP structure during of MP oxidation, including carbonylation, conversion of sulfhydryl to disulfide bond, and reduction of epsilon-NH2 group, thus changing the gelation behavior of MP. Most phenols can effectively weaken the sensitivity of MP to hydroxyl radicals and improve the gel properties of MP after oxidation. Among all samples, the quercetin-modified MP gel exhibited a dense and uniform microstructure, even better than the non-oxidized MP gel. However, perhaps due to the excessive unfold of MP structure, the gel strength, water holding capacity (WHC) and elastic modulus (G ') of MP decreased significantly after caffeic acid modification, and the gel microstructure was also collapsed.
- 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
-
Hydrocolloid application in yogurt: Progress, challenges and future trends
作者：Zang, Jianwei;Xiao, Pinjian;Chen, Yuqin;Liu, Zebo;Chen, Jiguang;Tu, Yonggang;Yin, Zhongping;Tang, Daobang;Liu, Yuanzhi;Tu, Yonggang;Yin, Zhongping
关键词：Hydrocolloids; Yogurt; Functional properties; Emerging technologies; Future research
-
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
-
An insight into the quality formation of egg-white sufu based on the dynamic changes of protease activity, physicochemical properties and texture
作者：Chen, Yuqin;Zhou, Xiangju;Zhan, Jingyu;Yan, Bingxu;Xie, Yihai;Zang, Jianwei;Tu, Yonggang;Yin, Zhongping;Tang, Daobang
关键词：Sufu; Egg white; Fermentation; Quality characteristics; Physicochemical properties
-
The current advances, challenges, and future trends of plant-based yogurt
作者：Zang, Jianwei;Yan, Bingxu;Hu, Haoyun;Liu, Zebo;Chen, Jiguang;Tu, Yonggang;Yin, Zhongping;Tang, Daobang;Liu, Yuanzhi;Tu, Yonggang;Yin, Zhongping
关键词：Plant-based yogurt; Gel formation; Flavor generation; Future research
-
Enhancement of water barrier and antimicrobial properties of chitosan/gelatin films by hydrophobic deep eutectic solvent
作者：Wen, Haitao;Liu, Zhongyi;Wen, Haitao;Tang, Daobang;Lin, Yaosheng;Zou, Jinhao;Zhou, Pengfei;Wang, Xuping
关键词：Chitosan; gelatin film; Hydrophobic deep eutectic solvent; Antimicrobial activity; Thymol; Food packaging
