TY - JOUR
T1 - Synergistic recovery and enhancement of gelling properties of oxidatively damaged myofibrillar protein by l-lysine and transglutaminase
AU - Cao, Yungang
AU - Li, Baoling
AU - Fan, Xin
AU - Wang, Jiankang
AU - Zhu, Zhenbao
AU - Huang, Junrong
AU - Xiong, Youling L.
N1 - Publisher Copyright:
© 2021
PY - 2021/10/1
Y1 - 2021/10/1
N2 - The influence of combined Lysine (Lys) and transglutaminase (TG) on the conformation and gelling properties of oxidatively damaged myofibrillar protein (MP) was investigated. The addition of Lys (5 mM) significantly increased the α-helix content (by 47.8%) and decreased the particle size of oxidatively damaged MP, and improved the cooking yield (by 16.8%) and the breaking strength of MP gels (by 65.5%). The treatment with TG (E:S = 1:500) led to a slightly reduced α-helix content but improved breaking strength (by 41.8%) and cooking loss (by 13.3%) of the gels. Their combination (Lys + TG) showed the greatest and synergistic overall improvement, with the set gel displaying a fine, smooth and compact network structure. Notably, the gelling ability of oxidatively damaged MP upon Lys + TG treatment was significantly stronger than that of non-oxidized MP far exceeding its recovery. Therefore, significantly enhanced gelling properties of oxidatively damaged MP can be attained through the combination Lys and TG.
AB - The influence of combined Lysine (Lys) and transglutaminase (TG) on the conformation and gelling properties of oxidatively damaged myofibrillar protein (MP) was investigated. The addition of Lys (5 mM) significantly increased the α-helix content (by 47.8%) and decreased the particle size of oxidatively damaged MP, and improved the cooking yield (by 16.8%) and the breaking strength of MP gels (by 65.5%). The treatment with TG (E:S = 1:500) led to a slightly reduced α-helix content but improved breaking strength (by 41.8%) and cooking loss (by 13.3%) of the gels. Their combination (Lys + TG) showed the greatest and synergistic overall improvement, with the set gel displaying a fine, smooth and compact network structure. Notably, the gelling ability of oxidatively damaged MP upon Lys + TG treatment was significantly stronger than that of non-oxidized MP far exceeding its recovery. Therefore, significantly enhanced gelling properties of oxidatively damaged MP can be attained through the combination Lys and TG.
KW - -Lysine (PubChem CID5962)
KW - Circular dichroism
KW - Dithiothreitol (Compound CID446094)
KW - Linoleic acid (PubChem CID5280450)
KW - Microstructure
KW - Particle size
KW - Raman spectra
KW - Rheology
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UR - http://www.scopus.com/inward/citedby.url?scp=85105273936&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2021.129860
DO - 10.1016/j.foodchem.2021.129860
M3 - Article
C2 - 33933959
AN - SCOPUS:85105273936
SN - 0308-8146
VL - 358
JO - Food Chemistry
JF - Food Chemistry
M1 - 129860
ER -