Ma Jinming, Pan Deyin, Dong Ying, Diao Jingjing, Chen Hongsheng
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China.
Huangpu Customs Technology Center, Dongguan 523000, China.
Foods. 2022 Jul 2;11(13):1970. doi: 10.3390/foods11131970.
This study aimed to investigate the structural characteristics and gelation behavior of myofibrillar proteins (MPs) with or without clove extract (CE) at different oxidation times (0, 1, 3, and 5 h). Circular dichroism spectra and Fourier transform infrared spectra showed that samples with CE addition had significantly higher α-helix content after oxidation than those without CE addition. However, prolonged oxidation (5 h) would make the effect of CE addition less pronounced. Similarly, the ultraviolet-visible (UV) spectra analysis revealed that CE controlled the oxidative stretching of the protein tertiary structure and reduced the exposure of aromatic amino acids. In addition, the particle size and turbidity values of the CE group significantly decreased after oxidation compared to the non-CE group. CE increased the gel strength by 10.05% after 5 h of oxidation, which could be observed by scanning electron microscopy (SEM) as a more homogeneous, dense, less porous, network-like gel structure. Therefore, these results showed that oxidation induced significant changes in the structure and gel properties of MPs, but the addition of CE effectively inhibited these destructive changes.
本研究旨在探究不同氧化时间（0、1、3和5小时）下，添加与不添加丁香提取物（CE）时肌原纤维蛋白（MPs）的结构特征和凝胶化行为。圆二色光谱和傅里叶变换红外光谱表明，添加CE的样品在氧化后的α-螺旋含量显著高于未添加CE的样品。然而，长时间氧化（5小时）会使添加CE的效果不那么明显。同样，紫外可见（UV）光谱分析显示，CE控制了蛋白质三级结构的氧化伸展，并减少了芳香族氨基酸的暴露。此外，与未添加CE的组相比，氧化后CE组的粒径和浊度值显著降低。氧化5小时后，CE使凝胶强度提高了10.05%，通过扫描电子显微镜（SEM）可观察到形成了更均匀、致密、孔隙更少的网络状凝胶结构。因此，这些结果表明，氧化会引起MPs结构和凝胶性质的显著变化，但添加CE可有效抑制这些破坏性变化。
