College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States; China-Canada Cooperation Agri-Food Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319, China.
College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; China-Canada Cooperation Agri-Food Research Center of Heilongjiang Province, Daqing, Heilongjiang 163319, China.
Meat Sci. 2023 Jul;201:109187. doi: 10.1016/j.meatsci.2023.109187. Epub 2023 Apr 13.
The effects of different concentrations of eugenol (EG = 0, 5, 10, 20, 50, and 100 mg/g protein) on the structural properties and gelling behavior of myofibrillar proteins (MPs) were investigated. The interaction of EG and MPs decreased free thiol and amine content, and reduced tryptophan fluorescence intensity and thermal stability, but enhanced surface hydrophobicity and aggregation of MPs. Compared with the control (EG free), the MPs' gels treated with 5 and 10 mg/g of EG had a higher storage modulus, compressive strength, and less cooking loss. A high microscopic density was observed in these EG-treated gels. However, EG at 100 mg/g was detrimental to the gelling properties of the MPs. The results indicate that an EG concentration of 20 mg/g is a turning point, i.e., below 20 mg/g, EG promoted MPs gelation, but above 20 mg/g, it impeded gelation by interfering with protein network formation. The EG modification of MPs could provide a novel ingredient strategy to improve the texture of comminuted meat products.
研究了不同浓度的丁香酚（EG=0、5、10、20、50 和 100mg/g 蛋白质）对肌原纤维蛋白（MPs）结构特性和胶凝行为的影响。EG 与 MPs 的相互作用降低了游离巯基和胺基含量，降低了色氨酸荧光强度和热稳定性，但增强了 MPs 的表面疏水性和聚集。与对照组（无 EG）相比，用 5 和 10mg/g EG 处理的 MPs 凝胶具有更高的储能模量、压缩强度和较低的蒸煮损失。在这些 EG 处理的凝胶中观察到较高的微观密度。然而，100mg/g 的 EG 不利于 MPs 的胶凝特性。结果表明，20mg/g 的 EG 浓度是一个转折点，即低于 20mg/g 时，EG 促进 MPs 的胶凝，但高于 20mg/g 时，通过干扰蛋白质网络形成阻碍胶凝。MPs 的 EG 修饰可以为改善切碎肉产品的质地提供一种新的成分策略。
