Structural and gelation properties of five polyphenols-modified pork myofibrillar protein exposed to hydroxyl radicals

文献类型： 外文期刊

第一作者： Cheng, Jingrong

作者： Cheng, Jingrong;Lin, Yaosheng;Tang, Daobang;Yang, Huaigu;Liu, Xueming

作者机构：

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.

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