Effects of (−)-epigallocatechin-3-gallate incorporation on the physicochemical and oxidative stability of myofibrillar protein–soybean oil emulsions

Yungang Cao, Nasi Ai, Alma D. True, Youling L. Xiong

Research output: Contribution to journalArticlepeer-review

118 Scopus citations

Abstract

The dose-dependent effects of (−)-epigallocatechin-3-gallate (EGCG; at 0, 50, 100, 200, 500, and 1000 mg/L) on the physical, chemical, and oxidative stability of porcine myofibrillar protein (MP)–soybean oil emulsion systems were investigated. The results showed EGCG at all levels effectively suppressed lipid oxidation in MP emulsion composite gels during the entire chill storage (at 4 °C for 0, 3, or 7 days). The incorporation of EGCG at higher concentrations (>100 mg/L) promoted the loss of sulfhydryls, reduction of surface hydrophobicity, and aggregation and cross-linking of MP. As a result, high concentrations of EGCG (500 and 1000 mg/L) hampered emulsification and gel formation of MP. However, EGCG at lower concentrations (50–200 mg/L) improved the oxidative stability of meat emulsions without jeopardizing the textural stability.

Original languageEnglish
Pages (from-to)439-445
Number of pages7
JournalFood Chemistry
Volume245
DOIs
StatePublished - Apr 15 2018

Bibliographical note

Publisher Copyright:
© 2017 Elsevier Ltd

Keywords

  • (−)-Epigallocatechin-3-gallate
  • Fluorescence
  • Meat emulsions
  • Myofibrillar protein
  • Phenolic antioxidants
  • Rheology

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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