College of Food Science and Engineering , Northwest A&F University , No. 22 Xinong Road , Yangling , Shaanxi 712100 , China.
Department of Animal Sciences, Meat Science and Muscle Biology Laboratory , University of Wisconsin-Madison , Madison , Wisconsin 53706 , United States.
J Agric Food Chem. 2018 Aug 1;66(30):8094-8103. doi: 10.1021/acs.jafc.8b00275. Epub 2018 Jul 19.
Nowadays, natural antioxidants abundant in polyphenols have been widely used to substitute synthetic antioxidants in meat products. In general, high doses of natural antioxidants are required to provide comparative antioxidant effects as synthetic antioxidants. Noticeably, the qualities of meat products can be jeopardized due to interactions between polyphenols and myofibrillar proteins (MPs). In this study, methyl-β-cyclodextrin was used to increase the polyphenol loading amount by preventing interactions between polyphenols and proteins. Solubility, electrophoresis, fluorescence spectroscopy, and surface hydrophobicity analyses indicated that methyl-β-cyclodextrin could dose-dependently inhibit epigallocatechin-3-gallate-induced attacks on MPs under oxidative stress. Gel strength, cooking loss, confocal laser scanning microscopy, dynamic rheological testing, and Raman spectrum during gelation were further analyzed to investigate the effects of methyl-β-cyclodextrin on the qualities of epigallocatechin-3-gallate-treated emulsion gel. Methyl-β-cyclodextrin addition prevented modification of the secondary structure of MPs caused by epigallocatechin-3-gallate. In consequence, the gel and emulsifying properties of MPs were significantly improved. Moreover, β-cyclodextrins could partly inhibit oxidative attacks on MPs and thus increase their solubility. These results indicated that methyl-β-cyclodextrin addition effectively enhanced epigallocatechin-3-gallate loading capacity in meat products.
如今，富含多酚的天然抗氧化剂已被广泛用于替代肉制品中的合成抗氧化剂。一般来说，需要高剂量的天然抗氧化剂才能提供与合成抗氧化剂相当的抗氧化效果。值得注意的是，由于多酚和肌原纤维蛋白（MPs）之间的相互作用，肉制品的质量可能会受到影响。在这项研究中，使用甲基-β-环糊精通过防止多酚和蛋白质之间的相互作用来增加多酚的加载量。溶解度、电泳、荧光光谱和表面疏水性分析表明，甲基-β-环糊精可以在氧化应激下剂量依赖性地抑制表没食子儿茶素没食子酸酯（EGCG）对 MPs 的攻击。进一步分析凝胶强度、蒸煮损失、共焦激光扫描显微镜、动态流变学测试和凝胶形成过程中的拉曼光谱，以研究甲基-β-环糊精对 EGCG 处理的乳液凝胶品质的影响。甲基-β-环糊精的添加可以防止 EGCG 引起的 MPs 二级结构的修饰。因此，MPs 的凝胶和乳化性能得到了显著改善。此外，β-环糊精可以部分抑制对 MPs 的氧化攻击，从而提高其溶解度。这些结果表明，添加甲基-β-环糊精可以有效地提高肉制品中 EGCG 的负载能力。
