Inhibition of the interactions of myofibrillar proteins with gallic acid by β-cyclodextrin-metal-organic frameworks improves gel quality under oxidative stress

Chen, Jinyu; Jia, Beibei; Wang, Siyang; Li, Zhuoling; Ji, Zhirui; Li, Ximing; Wu, Zijian

doi:10.1016/j.foodhyd.2024.110065

Food Hydrocolloids

2024

DOI: 10.1016/j.foodhyd.2024.110065

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Inhibition of the interactions of myofibrillar proteins with gallic acid by β-cyclodextrin-metal-organic frameworks improves gel quality under oxidative stress

Jinyu Chen,

Beibei Jia,

Siyang Wang

et al.

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Cited by 3 publications

References 55 publications

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A strategy to improve 3D printing performance: Interaction between epigallocatechin gallate (EGCG) and honey bee pupa protein (HBPP)

Zhang,

Yi,

et al. 2025

Food Hydrocolloids

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A strategy to improve 3D printing performance: Interaction between epigallocatechin gallate (EGCG) and honey bee pupa protein (HBPP)

Zhang,

Yi,

et al. 2025

Food Hydrocolloids

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Stabilizing effect of hydrolyzed distarch phosphate on Litopenaeus vannamei myofibrillar protein hydrogel and products

Yu,

Hao,

et al. 2025

Food Hydrocolloids

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Retrograded Resistant Starch Improves Emulsion Stability and Emulsion Gel Properties Stabilized by Myofibrillar Proteins Without Degrading In Vitro Protein Digestibility

Chen,

Hu,

Guo

et al. 2024

Foods

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The objective of this study was to investigate the effects of retrograded resistant starch (RS3) (0, 2%, 4% and 6%; w/v) on the emulsion gel properties stabilized by myofibrillar proteins (MPs) and in vitro protein digestibility of the gels. The RS3 was prepared from corn or potato starch using the gelatinization–ultrasound–retrogradation method. The results showed that the addition of RS3 decreased the surface hydrophobicity (p < 0.05) and increased the fluorescence intensity of MPs, indicating enhanced protein–protein interactions. More stable emulsions stabilized by MP/RS3 mixtures were formed, along with higher electronegativity, a smaller droplet size and reduced creaming index. These changes promoted the formation of better gel networks with the oil droplets evenly dispersed, thus improving gel strength, water holding capacity (WHC) and texture, especially at the concentration of 6% RS3 added. The gel force results indicated that the addition of RS3 enhanced the hydrophobic interaction and disulfide bonds between MPs. LF-NMR and MRI data further confirmed that RS3 addition facilitated the migration of free water to immobilized water. Furthermore, the incorporation of RS3 caused a relatively lower pepsin digestibility but did not change the overall in vitro protein digestibility of the gels. This paper provides a method to produce high-quality low-GI meat products without degrading protein digestibility.

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Inhibition of the interactions of myofibrillar proteins with gallic acid by β-cyclodextrin-metal-organic frameworks improves gel quality under oxidative stress

Cited by 3 publications

References 55 publications

A strategy to improve 3D printing performance: Interaction between epigallocatechin gallate (EGCG) and honey bee pupa protein (HBPP)

A strategy to improve 3D printing performance: Interaction between epigallocatechin gallate (EGCG) and honey bee pupa protein (HBPP)

Stabilizing effect of hydrolyzed distarch phosphate on Litopenaeus vannamei myofibrillar protein hydrogel and products

Retrograded Resistant Starch Improves Emulsion Stability and Emulsion Gel Properties Stabilized by Myofibrillar Proteins Without Degrading In Vitro Protein Digestibility

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