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, WI 53706, United States.
Food Chem. 2019 Jul 1;285:139-146. doi: 10.1016/j.foodchem.2019.01.147. Epub 2019 Jan 31.
The quality of meat products is influenced by protein oxidation. Understanding the effects of antioxidant polyphenols and oxidizing lipoperoxides on myofibrillar proteins is essential for controlling the quality of meat products. This study was designed to investigate the epigallocatechin-3-gallate (EGCG)-mediated formation of myofibrillar protein emulsion gels under malondialdehyde (MDA)-induced oxidative stress. Low MDA concentrations (3 and 6 mM) improved the water-holding capacity, strength, elasticity, and emulsifying properties of gels due to the enhanced protein-protein interactions via MDA. The addition of EGCG reduced the overall properties of the emulsion gel due to further modification of the proteins. At a high concentration of MDA (12 mM), there was excessive cross-linking and unfolding of myofibrillar proteins, which led to a compact gel structure, and reduced the overall properties of the gel. In this situation, the addition of EGCG protected myofibrillar proteins from modifications induced by MDA and improved the quality of emulsion gels.
肉品的质量受到蛋白质氧化的影响。了解抗氧化多酚和氧化脂氢过氧化物对肌原纤维蛋白的影响对于控制肉品质量至关重要。本研究旨在探讨表没食子儿茶素没食子酸酯（EGCG）在丙二醛（MDA）诱导的氧化应激下形成肌原纤维蛋白乳液凝胶的机制。低浓度 MDA（3 和 6mM）通过 MDA 增强蛋白质-蛋白质相互作用，提高了凝胶的保水性、强度、弹性和乳化性能。EGCG 的添加由于进一步修饰蛋白质而降低了乳液凝胶的整体性质。在高浓度 MDA（12mM）下，肌原纤维蛋白发生过度交联和展开，导致凝胶结构紧凑，凝胶整体性质降低。在这种情况下，EGCG 可保护肌原纤维蛋白免受 MDA 诱导的修饰，并改善乳液凝胶的质量。
