Resumen
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.
| Idioma original | English |
|---|---|
| Número de artículo | 129860 |
| Publicación | Food Chemistry |
| Volumen | 358 |
| DOI | |
| Estado | Published - oct 1 2021 |
Nota bibliográfica
Publisher Copyright:© 2021
Financiación
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), and the Talent Development Fund of Shaanxi University of Science and Technology (No. 134080069).
| Financiadores | Número del financiador |
|---|---|
| National Natural Science Foundation of China (NSFC) | 31801480 |
| National Natural Science Foundation of China (NSFC) | |
| Shaanxi University of Science and Technology | 134080069 |
| Shaanxi University of Science and Technology | |
| Natural Science Basic Research Program of Shaanxi Province | 2019JQ-397 |
| Natural Science Basic Research Program of Shaanxi Province |
ASJC Scopus subject areas
- Analytical Chemistry
- Food Science