Chang Haijun, Hu Yu, Shi Yuanwei, Xiong Jie, Bo Zhaoying
Chongqing Engineering Research Center for Processing, Storage and Transportation of Characterized Agro-Products, College of Environment and Resources, Chongqing Technology and Business University, No.19 Xuefu Ave., Nan'an District, Chongqing 400067, China.
Foods. 2024 May 8;13(10):1447. doi: 10.3390/foods13101447.
This study aimed to investigate the effect of extract (GAE) (0.04, 0.2 and 1 mg/g protein) on the gel properties of porcine myofibrillar proteins (MPs) in a simulated Fenton oxidation system, using tea polyphenols (TPs) at similar concentrations of 0.04, 0.2, and 1 mg/g protein, respectively, as a contrast. The findings revealed that as the TP concentration increased, the water retention of MP gels decreased significantly ( < 0.05). In contrast, MP gels containing medium and high concentrations of GAE exhibited significantly higher water retention than those with low concentrations of GAE ( < 0.05). When the concentration of GAE was increased to 1 mg/g protein, the strength of MP gels was significantly reduced ( < 0.05) by 33.32% compared with the oxidized control group, suggesting that low and medium GAE concentrations support MP gel formation. A texture profile analysis indicated that an appropriate GAE concentration improved gel structure and texture. Dynamic rheological characterization revealed that low concentrations of TP (0.04 mg/g protein) and low and medium concentrations of GAE (0.04 and 0.2 mg/g protein) strengthened the protein gel system. Conversely, high concentrations of TP and GAE (1.0 mg/g protein) damaged the protein gel system or even promoted the collapse of the gel system. Scanning electron microscopy revealed that higher TP concentrations disrupted the gel, whereas low and medium GAE concentrations maintained a more continuous and complete gel network structure compared with the oxidized control group. This indicates that an appropriate GAE concentration could effectively hinder the destruction of the gel network structure by oxidation. Therefore, based on the obtained results, 0.2 mg/g protein is recommended as the ideal concentration of GAE to be used in actual meat processing to regulate the oxidization and gel properties of meat products.
本研究旨在探讨在模拟芬顿氧化体系中，不同浓度（0.04、0.2和1mg/g蛋白质）的茶多酚提取物（GAE）对猪肌原纤维蛋白（MPs）凝胶特性的影响，并以浓度分别为0.04、0.2和1mg/g蛋白质的茶多酚（TPs）作为对照。研究结果表明，随着TP浓度的增加，MP凝胶的保水性显著降低（P<0.05）。相反，含有中高浓度GAE的MP凝胶比低浓度GAE的凝胶具有显著更高的保水性（P<0.05）。当GAE浓度增加到1mg/g蛋白质时，MP凝胶的强度与氧化对照组相比显著降低（P<0.05），降低了33.32%，这表明低、中浓度的GAE有助于MP凝胶的形成。质地剖面分析表明，适当的GAE浓度可改善凝胶结构和质地。动态流变学表征显示，低浓度的TP（0.04mg/g蛋白质）以及低、中浓度的GAE（0.04和0.2mg/g蛋白质）可增强蛋白质凝胶体系。相反，高浓度的TP和GAE（1.0mg/g蛋白质）会破坏蛋白质凝胶体系，甚至促使凝胶体系崩溃。扫描电子显微镜显示，较高的TP浓度会破坏凝胶，而与氧化对照组相比，低、中浓度的GAE能维持更连续、完整的凝胶网络结构。这表明适当的GAE浓度可有效阻碍氧化对凝胶网络结构的破坏。因此，根据所得结果，建议在实际肉类加工中使用0.2mg/g蛋白质作为GAE的理想浓度，以调节肉类产品的氧化和凝胶特性。
