Improvement of oxidized myofibrillar protein gel properties by black rice extract

Wang, Huali; Kay, Matthew; Zhang, Daojiu; Chen, Guijie; Li, Xiang

doi:10.1016/j.fochx.2024.101117

Food Chemistry: X

2024

DOI: 10.1016/j.fochx.2024.101117

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Improvement of oxidized myofibrillar protein gel properties by black rice extract

Huali Wang,

Matthew Kay,

Daojiu Zhang

et al.

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2024

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Cited by 2 publications

References 41 publications

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Insight into the effect of sesamol on the structural and gel properties of yak myofibrillar proteins

Feng,

Li,

Tang

et al. 2024

International Journal of Biological Macromolecules

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Insight into the effect of sesamol on the structural and gel properties of yak myofibrillar proteins

Feng,

Li,

Tang

et al. 2024

International Journal of Biological Macromolecules

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Effect of Different Addition Amounts of Capsaicin on the Structure, Oxidation Sites, and Gel Properties of Myofibrillar Proteins under Oxidative Conditions

Zhang,

Wu,

et al. 2024

J. Agric. Food Chem.

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This study aimed to explore the mechanism influencing different addition amounts of capsaicin on the gel characteristics and microstructure of myofibrillar protein (MP) gels under conditions induced by hydroxyl free radicals (•OH). Results indicate that adding capsaicin can improve the gelling characteristics of the MPs. With an increased amount of capsaicin added, the oxidation of MPs by •OH decreased, and the number of oxidation sites decreased. Peptides located around residues 651−851 in the head domain SH1 and S2 subunits of the myosin heavy chain were susceptible to oxidation. Capsaicin primarily interacted with amino acids in SH1 (residues 1−151 and 601−651), reducing the effect of •OH on MPs and consequently decreasing the occurrence of MP aggregation. Capsaicin protected the structure and oxidation sites of MPs under oxidative conditions, ensuring the formation of an MP gel with uniformly dense pores during heating, thereby improving the texture characteristics and water-holding capacity of the gel.

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Improvement of oxidized myofibrillar protein gel properties by black rice extract

Cited by 2 publications

References 41 publications

Insight into the effect of sesamol on the structural and gel properties of yak myofibrillar proteins

Insight into the effect of sesamol on the structural and gel properties of yak myofibrillar proteins

Effect of Different Addition Amounts of Capsaicin on the Structure, Oxidation Sites, and Gel Properties of Myofibrillar Proteins under Oxidative Conditions

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