Wu Jiao, Li Chan, Yuan Jing, Wang Keshan, Zhou Ying, Zhu Qiujin, Hu Gan, Jin Yongguo, Liu Yuanyuan
Guizhou Province Key Laboratory of Agricultural and Animal Products Storage and Processing, College of Liquor and Food Engineering, Guizhou University, Guiyang, Guizhou 550025, China.
Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China.
Food Chem. 2025 Feb 28;466:142238. doi: 10.1016/j.foodchem.2024.142238. Epub 2024 Nov 25.
Chicken breast products exhibit a rough texture and poor taste owing to the special fibrous tissue structure of chicken breast. Thus, adapting the taste of processed chicken breast products is pivotal to improving consumer satisfaction. Therefore, we used CaCl and acyl-modified ovalbumin (AOVA) in a concerted effort to improve the gelation properties of chicken breast myofibrillar protein (MP). The investigation of molecular interactions and microstructure revealed the mechanism behind the changes in the physicochemical properties of the prepared gel. Molecular docking showed that AOVA enhanced the gel structure of MP through hydrogen bonding and salt bridges. The investigation results indicated that 0.30 mol/L CaCl facilitated the unfolding of AOVA-MP molecules, increasing the number of disulphide bonds and hydrophobic interactions, as well as conferring better hardness, springiness, cohesiveness, and chewing properties to the AOVA-MP gel with a denser and more homogeneous gel network structure. This study provides new insights into the quality improvement in chicken breast mince products.
鸡胸肉产品因其鸡胸肉特殊的纤维组织结构而质地粗糙、口感不佳。因此，调整加工鸡胸肉产品的口味对于提高消费者满意度至关重要。为此，我们协同使用氯化钙（CaCl）和酰基化卵清蛋白（AOVA）来改善鸡胸肉肌原纤维蛋白（MP）的凝胶化特性。对分子间相互作用和微观结构的研究揭示了所制备凝胶物理化学性质变化背后的机制。分子对接表明，AOVA通过氢键和盐桥增强了MP的凝胶结构。研究结果表明，0.30 mol/L的CaCl促进了AOVA-MP分子的展开，增加了二硫键数量和疏水相互作用，还赋予AOVA-MP凝胶更好的硬度、弹性、内聚性和咀嚼性能，其凝胶网络结构更致密、更均匀。本研究为鸡胸肉糜制品的品质改良提供了新的见解。
