Laboratory of Muscle and Meat Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Muscle Biology and Meat Science, National Beef Cattle Improvement Center, Northwest A&F University, Yangling, Shaanxi 712100, China; Laboratory of Meat Quality Analysis and Products Development, Ningxia Xihaigu Institute of High-end Cattle Industry, Haiyuan, Ningxia 755299, China.
Laboratory of Muscle and Meat Biophysics, Institute of Biophysics, College of Science, Northwest A&F University, Yangling, Shaanxi 712100, China.
Food Chem. 2022 Nov 1;393:133400. doi: 10.1016/j.foodchem.2022.133400. Epub 2022 Jun 6.
Improving the characteristics of low salt proteins is the key to the gel properties of low-salt meat products which are demanded by people nowadays. The present study focused on the effects of KGM concentrations on the changes in structure and gelling properties of low-salt myofibrillar protein (MP). KGM addition (≤0.75 %) irrespective of salt concentration modified secondary and tertiary structures of MPs, enhanced the binding capacity of Troponin-T and Tropomyosin, augmented the gelling behavior of proteins, and remarkably improved the storage modulus (G') and gel strength of heat-induced MP gels. Interestingly, KGM addition in low salt condition showed the transformation of the all-gauche SS conformation into gauche-gauche-trans and trans-gauche-trans, and the partial transformation of α-helices into β-sheets. overall, KGM modified the structure of low salt MPs and thus improved the gel properties of low salt MPs. Therefore, KGM is recommended for low-salt meat processing to enhance the MP gelling potential.
改善低盐蛋白的特性是当今人们所要求的低盐肉制品凝胶特性的关键。本研究重点研究了 KGM 浓度对低盐肌原纤维蛋白（MP）结构和凝胶特性变化的影响。无论盐浓度如何，KGM 的添加（≤0.75%）都会改变 MPs 的二级和三级结构，增强肌钙蛋白-T 和原肌球蛋白的结合能力，增强蛋白质的凝胶行为，并显著提高热诱导 MP 凝胶的储能模量（G'）和凝胶强度。有趣的是，低盐条件下添加 KGM 会使全gauche SS 构象转化为 gauche-gauche-trans 和 trans-gauche-trans，部分α-螺旋转化为β-折叠。总体而言，KGM 修饰了低盐 MPs 的结构，从而改善了低盐 MPs 的凝胶特性。因此，建议在低盐肉品加工中使用 KGM，以提高 MP 的凝胶潜力。
