Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

Yungang Cao, Youling L. Xiong

Research output: Contribution to journalArticlepeer-review

432 Scopus citations


The effect of chlorogenic acid (CA) at different concentration levels (0, 6, 30, and 150 μmol/g protein) on porcine myofibrillar protein (MP) gelling potential in relation to chemical and structural changes was investigated. The results showed that CA generally inhibited protein carbonyl formation but did not prevent sulphydryl and amine losses caused by oxidation. The presence of CA intensified oxidation-initiated loss of α-helix conformation as well as tertiary structure of MP. CA at 150 μmol/g produced the greatest increase in MP surface hydrophobicity and insolubility. The physicochemical changes with 6 and 30 μmol/g CA led to a remarkably enhanced gelling capacity of MP and augmented the positive effect of oxidation in building an elastic gel network. However, CA at 150 μmol/g was detrimental to the MP gelation. The result can explain why processed meats with phenolic-rich spices and herbs often exhibit variable texture-forming properties.

Original languageEnglish
Pages (from-to)235-243
Number of pages9
JournalFood Chemistry
StatePublished - Aug 1 2015

Bibliographical note

Publisher Copyright:
© 2015 Elsevier Ltd.


  • Chlorogenic acid
  • Myofibrillar protein
  • Oxidation
  • Protein gelation
  • Rheology

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science


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