College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China.
School of Mechanical Engineering, Yangtze University, Jingzhou, Hubei 434023, PR China.
Food Chem. 2020 Oct 1;326:126896. doi: 10.1016/j.foodchem.2020.126896. Epub 2020 Apr 22.
This study investigated the combined effects of low frequency magnetic field (LF-MF) (3.8 mT) and pH (5-7) on pork myofibrillar protein (MP) gel quality. With LF-MF applying, the water ratio and migration rate both changed to varying extents. LF-MF modified secondary structure of MP by exposing tryptophan and tyrosine residues to participate in hydrogen bonding with water, as well changing α-helix and β-sheet to varying extents; LF-MF also drove molecular rearrangement and crosslinking. LF-MF brought gel larger and more ordered network to trap more water. And the water holding capacity of gels significantly increased by 2.50% and 2.47% when LF-MF involved at appropriate pH (pH 6.5 and 7.0). Collectively, our results support an optimum treatment (pH 6.5 or 7.0 with applying LF-MF) for the improvement in gel quality of pork MP, and the combination of physical and chemical treatments casts a new light into improving product quality during meat processing.
本研究探讨了低频磁场（LF-MF）（3.8 mT）和 pH 值（5-7）对猪肉肌原纤维蛋白（MP）凝胶质量的联合影响。施加 LF-MF 后，水分比和迁移率都发生了不同程度的变化。LF-MF 通过暴露色氨酸和酪氨酸残基与水形成氢键，改变了 MP 的二级结构，同时也在不同程度上改变了α-螺旋和β-折叠；LF-MF 还驱动了分子重排和交联。LF-MF 使凝胶具有更大和更有序的网络，从而捕获更多的水。当 LF-MF 在适当的 pH 值（pH 6.5 和 7.0）下使用时，凝胶的持水能力显著增加了 2.50%和 2.47%。总的来说，我们的结果支持对猪肉 MP 凝胶质量进行最佳处理（在 pH 6.5 或 7.0 时施加 LF-MF），物理和化学处理的结合为改善肉类加工过程中的产品质量提供了新的思路。
