TY - JOUR
T1 - High-pressure homogenization combined with sulfhydryl blockage by hydrogen peroxide enhance the thermal stability of chicken breast myofibrillar protein aqueous solution
AU - Chen, Xing
AU - Xiong, Youling L.
AU - Xu, Xinglian
N1 - Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2019/7/1
Y1 - 2019/7/1
N2 - This study tested the potential of high-pressure homogenization (HPH, 69 MPa) combined with hydrogen peroxide (H 2 O 2 , at 0, 40, 80, 160 and 320 μmol/g protein) on enhancing the stability of myofibrillar protein (MP, 15 mg/mL) against thermal aggregation (95 °C for 10 min) in aqueous solution. The addition of H 2 O 2 blocked the sulfhydryl (SH) groups, inhibited the formation of disulfide bonds, and suppressed thermal aggregation of MP. HPH facilitated the blockage effect of H 2 O 2 by disrupting the intact myofibril structure and exposing buried –SH groups, and this resultedin stronger inhibition of thermal aggregation therefore improved solubility of MP. More than 75% of heated MP remained soluble after the treatment with HPH and 160 μmol/g H 2 O 2 , while untreated samples formed a gel upon heating. These results proved that HPH combined with H 2 O 2 is an effective strategy to promote heat stability of MP in the development of muscle protein-based beverages.
AB - This study tested the potential of high-pressure homogenization (HPH, 69 MPa) combined with hydrogen peroxide (H 2 O 2 , at 0, 40, 80, 160 and 320 μmol/g protein) on enhancing the stability of myofibrillar protein (MP, 15 mg/mL) against thermal aggregation (95 °C for 10 min) in aqueous solution. The addition of H 2 O 2 blocked the sulfhydryl (SH) groups, inhibited the formation of disulfide bonds, and suppressed thermal aggregation of MP. HPH facilitated the blockage effect of H 2 O 2 by disrupting the intact myofibril structure and exposing buried –SH groups, and this resultedin stronger inhibition of thermal aggregation therefore improved solubility of MP. More than 75% of heated MP remained soluble after the treatment with HPH and 160 μmol/g H 2 O 2 , while untreated samples formed a gel upon heating. These results proved that HPH combined with H 2 O 2 is an effective strategy to promote heat stability of MP in the development of muscle protein-based beverages.
KW - Heat stability
KW - High-pressure homogenization
KW - Hydrogen peroxide
KW - Myofibrillar protein
KW - Protein beverage
KW - Sulfhydryl blockage
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U2 - 10.1016/j.foodchem.2019.01.131
DO - 10.1016/j.foodchem.2019.01.131
M3 - Article
C2 - 30797350
AN - SCOPUS:85060971320
SN - 0308-8146
VL - 285
SP - 31
EP - 38
JO - Food Chemistry
JF - Food Chemistry
ER -