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Modification of myofibrillar protein gelation under oxidative stress using combined inulin and glutathione

The effects of inulin (1.5%), glutathione (GSH, 0.05%), and their combination (1.5% inulin + 0.05% GSH) on the conformational structure and gel performance of pork myofibrillar protein (MP) under oxidation condition were examined. The addition of GSH significantly prevented oxidation-induced carbony...

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Autores principales: Ma, Wenhui, Yang, Qi, Fan, Xin, Yao, Xianqi, Kuang, Jiwei, Min, Cong, Cao, Yungang, Huang, Junrong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9065887/
https://www.ncbi.nlm.nih.gov/pubmed/35520388
http://dx.doi.org/10.1016/j.fochx.2022.100318
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author Ma, Wenhui
Yang, Qi
Fan, Xin
Yao, Xianqi
Kuang, Jiwei
Min, Cong
Cao, Yungang
Huang, Junrong
author_facet Ma, Wenhui
Yang, Qi
Fan, Xin
Yao, Xianqi
Kuang, Jiwei
Min, Cong
Cao, Yungang
Huang, Junrong
author_sort Ma, Wenhui
collection PubMed
description The effects of inulin (1.5%), glutathione (GSH, 0.05%), and their combination (1.5% inulin + 0.05% GSH) on the conformational structure and gel performance of pork myofibrillar protein (MP) under oxidation condition were examined. The addition of GSH significantly prevented oxidation-induced carbonylation, reduction of α-helix content, and protein aggregation. As a result, treatment with GSH significantly reduced the particle size of oxidized MP by 35%, increased the solubility by 17.3%, and improved the gelling properties. The presence of inulin also obviously enhanced the gelling behavior of MP under oxidation condition, although it could hardly inhibit the modification of MP structure caused by oxidation. Treatment with inulin + GSH exhibited the highest cooking yield (84.2%) and the best textural characteristics, with a denser and more uniform network structure comprising evenly distributed small pores. The findings of this study provide a useful method for processing meat protein gel products with better oxidative stability and textural properties.
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spelling pubmed-90658872022-05-04 Modification of myofibrillar protein gelation under oxidative stress using combined inulin and glutathione Ma, Wenhui Yang, Qi Fan, Xin Yao, Xianqi Kuang, Jiwei Min, Cong Cao, Yungang Huang, Junrong Food Chem X Article(s) from the Special Issue on Oxidation in Food by Lingjun Ma The effects of inulin (1.5%), glutathione (GSH, 0.05%), and their combination (1.5% inulin + 0.05% GSH) on the conformational structure and gel performance of pork myofibrillar protein (MP) under oxidation condition were examined. The addition of GSH significantly prevented oxidation-induced carbonylation, reduction of α-helix content, and protein aggregation. As a result, treatment with GSH significantly reduced the particle size of oxidized MP by 35%, increased the solubility by 17.3%, and improved the gelling properties. The presence of inulin also obviously enhanced the gelling behavior of MP under oxidation condition, although it could hardly inhibit the modification of MP structure caused by oxidation. Treatment with inulin + GSH exhibited the highest cooking yield (84.2%) and the best textural characteristics, with a denser and more uniform network structure comprising evenly distributed small pores. The findings of this study provide a useful method for processing meat protein gel products with better oxidative stability and textural properties. Elsevier 2022-04-28 /pmc/articles/PMC9065887/ /pubmed/35520388 http://dx.doi.org/10.1016/j.fochx.2022.100318 Text en © 2022 The Author(s) https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Article(s) from the Special Issue on Oxidation in Food by Lingjun Ma
Ma, Wenhui
Yang, Qi
Fan, Xin
Yao, Xianqi
Kuang, Jiwei
Min, Cong
Cao, Yungang
Huang, Junrong
Modification of myofibrillar protein gelation under oxidative stress using combined inulin and glutathione
title Modification of myofibrillar protein gelation under oxidative stress using combined inulin and glutathione
title_full Modification of myofibrillar protein gelation under oxidative stress using combined inulin and glutathione
title_fullStr Modification of myofibrillar protein gelation under oxidative stress using combined inulin and glutathione
title_full_unstemmed Modification of myofibrillar protein gelation under oxidative stress using combined inulin and glutathione
title_short Modification of myofibrillar protein gelation under oxidative stress using combined inulin and glutathione
title_sort modification of myofibrillar protein gelation under oxidative stress using combined inulin and glutathione
topic Article(s) from the Special Issue on Oxidation in Food by Lingjun Ma
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9065887/
https://www.ncbi.nlm.nih.gov/pubmed/35520388
http://dx.doi.org/10.1016/j.fochx.2022.100318
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