Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein

Yungang Cao; Wenhui Ma; Junrong Huang; Youling L. Xiong

doi:10.1016/j.foodhyd.2020.105722

Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein

Yungang Cao, Wenhui Ma, Junrong Huang, Youling L. Xiong

Animal and Food Sciences

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

139 Scopus citations

Abstract

The influence of a combination of sodium pyrophosphate (PP) and catechin (C) on the gelling properties of pork myofibrillar protein (MP) under oxidative stress was investigated. The addition of PP or C significantly inhibited lipid oxidation and protein carbonyl formation, and their combination (PP + C) provided the maximum protection. However, these additives did not prevent sulfhydryl and free amine losses caused by oxidation. The presence of PP in the oxidizing system reduced the mean particle size and elevated zeta potential and solubility of MP, reduced cooking loss, and improved breaking strength of MP gels (P < 0.05). Environmental scanning electron microscopy revealed a fine and smooth microstructure within the set gels of oxidized MP treated with PP, similar to non-oxidized MP control gels. The incorporation of C produced no definitive effect on the gelling behavior of MP under oxidation condition except reducing whiteness. The PP + C treatment resulted in an overall improvement of MP gelling capacity and structural integrity of the gel. Hence, enhanced oxidative stability and gelling properties of MP can be attained through PP coupled with catechin.

Original language	English
Article number	105722
Journal	Food Hydrocolloids
Volume	104
DOIs	https://doi.org/10.1016/j.foodhyd.2020.105722
State	Published - Jul 2020

Bibliographical note

Publisher Copyright:
© 2020 Elsevier Ltd

Funding

This research was supported by the National Natural Science Foundation of China (Grant No. 31801480 ), the Natural Science Basic Research Program of Shaanxi ( 2019JQ-397 ), the Talent Development Fund of Shaanxi University of Science and Technology (No. 134080069 ) and the Natural Science Foundation of Shaanxi University of Science and Technology (No. 2016QNBJ-16 ). This research was supported by the National Natural Science Foundation of China (Grant No. 31801480), the Natural Science Basic Research Program of Shaanxi (2019JQ-397), the Talent Development Fund of Shaanxi University of Science and Technology (No.134080069) and the Natural Science Foundation of Shaanxi University of Science and Technology (No. 2016QNBJ-16).

Funders	Funder number
Natural Science Basic Research Program of Shaanxi Province
Natural Science Foundation of Shaanxi University of Science and Technology
National Natural Science Foundation of China (NSFC)	31801480
National Natural Science Foundation of China (NSFC)
Shaanxi University of Science and Technology	134080069, 2016QNBJ-16
Shaanxi University of Science and Technology
Natural Science Basic Research Program of Shaanxi Province	2019JQ-397
Natural Science Basic Research Program of Shaanxi Province

Keywords

Catechin
Catechin hydrate (PubChem CID: 1251)
Dithiothreitol (Compound CID: 446094)
Gelling properties
Hydrogen peroxide (PubChem CID: 784)
Myofibrillar protein
Oxidation
Sodium pyrophosphate
Sodium pyrophosphate (PubChem CID: 24403)

ASJC Scopus subject areas

Food Science
General Chemistry
General Chemical Engineering

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10.1016/j.foodhyd.2020.105722

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title = "Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein",

abstract = "The influence of a combination of sodium pyrophosphate (PP) and catechin (C) on the gelling properties of pork myofibrillar protein (MP) under oxidative stress was investigated. The addition of PP or C significantly inhibited lipid oxidation and protein carbonyl formation, and their combination (PP + C) provided the maximum protection. However, these additives did not prevent sulfhydryl and free amine losses caused by oxidation. The presence of PP in the oxidizing system reduced the mean particle size and elevated zeta potential and solubility of MP, reduced cooking loss, and improved breaking strength of MP gels (P < 0.05). Environmental scanning electron microscopy revealed a fine and smooth microstructure within the set gels of oxidized MP treated with PP, similar to non-oxidized MP control gels. The incorporation of C produced no definitive effect on the gelling behavior of MP under oxidation condition except reducing whiteness. The PP + C treatment resulted in an overall improvement of MP gelling capacity and structural integrity of the gel. Hence, enhanced oxidative stability and gelling properties of MP can be attained through PP coupled with catechin.",

keywords = "Catechin, Catechin hydrate (PubChem CID: 1251), Dithiothreitol (Compound CID: 446094), Gelling properties, Hydrogen peroxide (PubChem CID: 784), Myofibrillar protein, Oxidation, Sodium pyrophosphate, Sodium pyrophosphate (PubChem CID: 24403)",

author = "Yungang Cao and Wenhui Ma and Junrong Huang and Xiong, \{Youling L.\}",

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year = "2020",

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doi = "10.1016/j.foodhyd.2020.105722",

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AU - Cao, Yungang

AU - Ma, Wenhui

AU - Huang, Junrong

AU - Xiong, Youling L.

PY - 2020/7

Y1 - 2020/7

N2 - The influence of a combination of sodium pyrophosphate (PP) and catechin (C) on the gelling properties of pork myofibrillar protein (MP) under oxidative stress was investigated. The addition of PP or C significantly inhibited lipid oxidation and protein carbonyl formation, and their combination (PP + C) provided the maximum protection. However, these additives did not prevent sulfhydryl and free amine losses caused by oxidation. The presence of PP in the oxidizing system reduced the mean particle size and elevated zeta potential and solubility of MP, reduced cooking loss, and improved breaking strength of MP gels (P < 0.05). Environmental scanning electron microscopy revealed a fine and smooth microstructure within the set gels of oxidized MP treated with PP, similar to non-oxidized MP control gels. The incorporation of C produced no definitive effect on the gelling behavior of MP under oxidation condition except reducing whiteness. The PP + C treatment resulted in an overall improvement of MP gelling capacity and structural integrity of the gel. Hence, enhanced oxidative stability and gelling properties of MP can be attained through PP coupled with catechin.

AB - The influence of a combination of sodium pyrophosphate (PP) and catechin (C) on the gelling properties of pork myofibrillar protein (MP) under oxidative stress was investigated. The addition of PP or C significantly inhibited lipid oxidation and protein carbonyl formation, and their combination (PP + C) provided the maximum protection. However, these additives did not prevent sulfhydryl and free amine losses caused by oxidation. The presence of PP in the oxidizing system reduced the mean particle size and elevated zeta potential and solubility of MP, reduced cooking loss, and improved breaking strength of MP gels (P < 0.05). Environmental scanning electron microscopy revealed a fine and smooth microstructure within the set gels of oxidized MP treated with PP, similar to non-oxidized MP control gels. The incorporation of C produced no definitive effect on the gelling behavior of MP under oxidation condition except reducing whiteness. The PP + C treatment resulted in an overall improvement of MP gelling capacity and structural integrity of the gel. Hence, enhanced oxidative stability and gelling properties of MP can be attained through PP coupled with catechin.

KW - Catechin

KW - Catechin hydrate (PubChem CID: 1251)

KW - Dithiothreitol (Compound CID: 446094)

KW - Gelling properties

KW - Hydrogen peroxide (PubChem CID: 784)

KW - Myofibrillar protein

KW - Oxidation

KW - Sodium pyrophosphate

KW - Sodium pyrophosphate (PubChem CID: 24403)

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Effects of sodium pyrophosphate coupled with catechin on the oxidative stability and gelling properties of myofibrillar protein

Abstract

Bibliographical note

Funding

Keywords

ASJC Scopus subject areas

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