Cheng Jingrong, Tang Daobang, Yang Huaigu, Wang Xuping, Zhu Mingjun, Liu Xueming
Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China; Guangdong Engineering Center for Biopharmaceuticals, School of Biology and Biological Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Panyu, Guangzhou 510006, People's Republic of China.
Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
Food Chem. 2021 Oct 30;360:130005. doi: 10.1016/j.foodchem.2021.130005. Epub 2021 May 5.
The effects of mulberry polyphenols and malondialdehyde (MDA) on the emulsifying and gel properties of myofibrillar protein (MP) were studied. Emulsibility and gel properties of MP were compared in range of mulberry polyphenol/MDA concentrations by particle size, Zeta potential, antioxidant capacity, gel strength, water-holding capacity (WHC), rheological properties and microstructure. Mulberry polyphenols enhanced the inoxidizability of MP emulsion but decreased its emulsifying property. MDA at intermediate concentrations (5-20 mM) improved the elasticity, strength, and WHC of polyphenols-modified MP emulsion gel, while at high concentration (40 mM) it destroyed the emulsion gel, resulting in "oil leakage". Polyphenol is not conducive to the gelation but weaken the oxidative damage of MDA to protein. The gel structure of MP emulsion collapsed after high dose of polyphenols or MDA treated. Thus, to maintain uniform textural and antioxidant activity of meat product, both polyphenols addition and oxidation intensity should be controlled simultaneously.
研究了桑椹多酚和丙二醛（MDA）对肌原纤维蛋白（MP）乳化和凝胶特性的影响。通过粒径、Zeta电位、抗氧化能力、凝胶强度、持水能力（WHC）、流变学特性和微观结构，在桑椹多酚/MDA浓度范围内比较了MP的乳化性和凝胶特性。桑椹多酚增强了MP乳液的抗氧化性，但降低了其乳化性能。中等浓度（5-20 mM）的MDA改善了多酚改性MP乳液凝胶的弹性、强度和WHC，而高浓度（40 mM）时则破坏了乳液凝胶，导致“漏油”。多酚不利于凝胶形成，但减弱了MDA对蛋白质的氧化损伤。高剂量的多酚或MDA处理后，MP乳液的凝胶结构坍塌。因此，为保持肉制品质地均匀和抗氧化活性，应同时控制多酚添加量和氧化强度。
