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Modulation of the conformation, water distribution, and rheological properties of low-salt porcine myofibrillar protein gel influenced by modified quinoa protein.
Zhao, Shengming; Yang, Liu; Chen, Xiang; Zhao, Yanyan; Ma, Hanjun; Wang, Hui; Su, Anxiang.
Afiliação
  • Zhao S; School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; Research and Experimental Base for Traditional Specially Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the PR China, Xinxiang 453003, PR
  • Yang L; School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; Research and Experimental Base for Traditional Specially Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the PR China, Xinxiang 453003, PR
  • Chen X; School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; Research and Experimental Base for Traditional Specially Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the PR China, Xinxiang 453003, PR
  • Zhao Y; School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; Research and Experimental Base for Traditional Specially Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the PR China, Xinxiang 453003, PR
  • Ma H; School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; Research and Experimental Base for Traditional Specially Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the PR China, Xinxiang 453003, PR
  • Wang H; School of Food Science and Technology, Henan Institute of Science and Technology, No.90 Hua lan Street, Xinxiang 453003, PR China; Research and Experimental Base for Traditional Specially Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the PR China, Xinxiang 453003, PR
  • Su A; College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210023, PR China. Electronic address: xiangansu@126.com.
Food Chem ; 455: 139902, 2024 Oct 15.
Article em En | MEDLINE | ID: mdl-38820644
ABSTRACT
High-pressure homogenization modified quinoa protein (HQP) was added to porcine myofibrillar proteins (MP) to study its the influence on protein conformation, water distribution and dynamical rheological characteristics of low-salt porcine MP (0.3 M NaCl). Based on these results, the WHC, gel strength, and G' value of the low-salt MP gel were significantly improved with an increase in the added amount of HQP. A moderate amount of HQP (6%) increased the surface hydrophobicity and active sulfhydryl content of MP (P < 0.05). Moreover, the addition of HQP decreased particle size and endogenous fluorescence intensity. FT-IR results indicated that the conformation of α-helix gradually converted to ß-sheet by HQP addition. The incorporation of HQP also shortened the T2 relaxation time and enhanced the proportion of immobile water, contributing to the formation of a compact and homogeneous gel structure. In conclusion, the moderate addition of HQP can effectively enhance the structural stability and functionality of low-salt MP.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas de Plantas / Reologia / Água / Chenopodium quinoa / Géis Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2024 Tipo de documento: Article País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Proteínas de Plantas / Reologia / Água / Chenopodium quinoa / Géis Limite: Animals Idioma: En Revista: Food Chem Ano de publicação: 2024 Tipo de documento: Article País de publicação: Reino Unido