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

doi:10.1016/j.foodchem.2017.10.111

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

Animal and Food Sciences

Research output: Contribution to journal › Article › peer-review

88 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 language	English
Pages (from-to)	439-445
Number of pages	7
Journal	Food Chemistry
Volume	245
DOIs	https://doi.org/10.1016/j.foodchem.2017.10.111
State	Published - Apr 15 2018

Bibliographical note

Funding Information:
This research was supported by the fund of the Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University ( BTBU ), the USDA National Institute of Food and Agriculture (Hatch project 1005724), the Natural Science Foundation of Shaanxi University of Science and Technology (No. 2016QNBJ-16 ), and an Oversea Study Fellowship from the China Scholar ship Council (to Y.C.). Approved for publication as journal article number 17-07-084 by the Director of the Kentucky Agricultural Experiment Station.

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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10.1016/j.foodchem.2017.10.111

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

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.",

keywords = "(−)-Epigallocatechin-3-gallate, Fluorescence, Meat emulsions, Myofibrillar protein, Phenolic antioxidants, Rheology",

author = "Yungang Cao and Nasi Ai and True, {Alma D.} and Xiong, {Youling L.}",

note = "Funding Information: This research was supported by the fund of the Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University ( BTBU ), the USDA National Institute of Food and Agriculture (Hatch project 1005724), the Natural Science Foundation of Shaanxi University of Science and Technology (No. 2016QNBJ-16 ), and an Oversea Study Fellowship from the China Scholar ship Council (to Y.C.). Approved for publication as journal article number 17-07-084 by the Director of the Kentucky Agricultural Experiment Station. Publisher Copyright: {\textcopyright} 2017 Elsevier Ltd",

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AU - Xiong, Youling L.

N1 - Funding Information: This research was supported by the fund of the Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University ( BTBU ), the USDA National Institute of Food and Agriculture (Hatch project 1005724), the Natural Science Foundation of Shaanxi University of Science and Technology (No. 2016QNBJ-16 ), and an Oversea Study Fellowship from the China Scholar ship Council (to Y.C.). Approved for publication as journal article number 17-07-084 by the Director of the Kentucky Agricultural Experiment Station. Publisher Copyright: © 2017 Elsevier Ltd

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N2 - 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.

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

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

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