College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
Food Chem. 2021 Mar 15;340:127817. doi: 10.1016/j.foodchem.2020.127817. Epub 2020 Aug 11.
Impact of malondialdehyde (MDA) and (-)-Epigallocatechin-3-gallate (EGCG) on gelling properties of myofibrillar proteins (MPs) was investigated. Addition of 6 mM MDA enhanced molecular interactions of proteins, thus the strength and elastic modulus (G') of gel were improved. EGCG addition aggravated gel quality deterioration due to further modification of MPs induced by EGCG. Addition of 12 mM MDA jeopardized gel quality according to the increasing of strength and G', but the decreasing of water-holding capacity (WHC), and the collapse of microstructure. Nevertheless, EGCG reacted with MDA forming EGCG-MDA adducts, hence improved gel quality, which was supported by the decreasing of strength, but the increasing of WHC, and the repaired microstructure of gel at 12 mM MDA. Addition of 24 mM MDA severely jeopardized gel quality, which became even worse due to EGCG addition. This work is helpful to understand the impact of MDA and polyphenols on the gel-forming capacity of MPs.
研究了丙二醛（MDA）和（-）-表没食子儿茶素没食子酸酯（EGCG）对肌原纤维蛋白（MP）凝胶特性的影响。添加 6mM MDA 增强了蛋白质的分子相互作用，从而提高了凝胶的强度和弹性模量（G'）。由于 EGCG 进一步修饰 MPs，EGCG 的添加加剧了凝胶质量的恶化。添加 12mM MDA 会破坏凝胶质量，因为强度和 G'增加，但保水性（WHC）下降，微观结构崩溃。然而，EGCG 与 MDA 反应形成 EGCG-MDA 加合物，从而改善了凝胶质量，这一点得到了支持，因为强度下降，但 WHC 增加，并且在 12mM MDA 下修复了凝胶的微观结构。添加 24mM MDA 严重破坏了凝胶质量，由于 EGCG 的添加，情况变得更糟。这项工作有助于理解 MDA 和多酚对 MPs 形成凝胶能力的影响。
