Key Laboratory of Meat Processing and Quality Control, MOE, Nanjing Agricultural University, Nanjing, China.
Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Meat Products Processing, MOA, Nanjing Agricultural University, Nanjing, China.
J Sci Food Agric. 2020 Aug 30;100(11):4208-4216. doi: 10.1002/jsfa.10460. Epub 2020 May 19.
Protein modification is used to improve emulsion properties. However, there are limited reports on the effect of methylglyoxal (MGO) modification on emulsifying properties and on the production of advanced glycation end-products (AGEs) in chicken sarcoplasmic protein emulsion (SPE). In this study, MGO solution was dispersed into prepared emulsion (17 mg mL sarcoplasmic-soybean oil (v/v 5:1)) at 0, 0.5, 5, 10, 30 and 50 mmol L concentrations. Emulsifying activity index (EAI), emulsifying stability index (ESI), Z-average diameter, polydispersity index (PDI), zeta potential, rheological behavior (thermal condensation characteristics and fluidity) and AGEs in different concentrations of MGO SPE were measured. In addition, the effect of MGO on the levels of AGEs, lipid and protein oxidation of the emulsion as well as their relationship has also been analyzed.
Our findings showed that ESI had the lowest value when MGO was added at a concentration of 10 mmol L , while Z-average, PDI, carbonyl and AGEs had the highest value at the same concentration. Also, 10 mmol L MGO played an important role in affecting the rheology of the emulsion. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) results showed that the presence of myofibrillar proteins (MPs) in SPE was the main reason for the crosslinking of polymers which could be damaged by high concentration of MGO (>10 mmol L ).
Different concentration of MGO showed varying effects on emulsion properties and on the formation of AGEs in chicken SPE. Pearson's correlation analysis concluded that protein oxidation played a significant positive role during MGO modification. © 2020 Society of Chemical Industry.
蛋白质修饰被用于改善乳液性质。然而，关于甲基乙二醛（MGO）修饰对鸡肉肌浆蛋白乳液（SPE）的乳化性质和晚期糖基化终产物（AGEs）生成的影响，相关报道有限。本研究中，将 MGO 溶液分散到制备好的乳液（肌浆-大豆油（v/v 5:1）17mg/mL）中，浓度分别为 0、0.5、5、10、30 和 50mmol/L。测量不同 MGO SPE 浓度下的乳化活性指数（EAI）、乳化稳定性指数（ESI）、Z 均粒径、多分散指数（PDI）、Zeta 电位、流变特性（热凝结特性和流动性）和 AGEs。此外，还分析了 MGO 对乳液中 AGEs、脂质和蛋白质氧化水平及其关系的影响。
研究结果表明，当 MGO 添加浓度为 10mmol/L 时，ESI 具有最低值，而 Z 均粒径、PDI、羰基和 AGEs 具有最高值。同样，10mmol/L 的 MGO 对乳液的流变学有重要影响。十二烷基硫酸钠聚丙烯酰胺凝胶电泳（SDS-PAGE）结果表明，SPE 中肌原纤维蛋白（MPs）的存在是聚合物交联的主要原因，而高浓度的 MGO（>10mmol/L）可能会破坏聚合物交联。
不同浓度的 MGO 对鸡肉 SPE 的乳液性质和 AGEs 的形成有不同的影响。Pearson 相关性分析得出，蛋白质氧化在 MGO 修饰过程中起着显著的正作用。 © 2020 化学工业协会。
