Insight into the mechanism of enhancing myofibrillar protein gel hardness by ultrasonic treatment combined with insoluble dietary fiber from oat

Wu, Danxuan; Wang, Hengpeng; Guo, Xiuyun; Zhang, Wei; Gao, Ziwu; Gao, Sumin; Liu, Zongzhen; Rao, Shengqi; Meng, Xiangren

doi:10.1016/j.lwt.2023.114539

Cited by 16 publications

(3 citation statements)

References 48 publications

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“…Specifically, the BPB value of Lys, ultrasound, and ultrasound‐assisted Lys treatment was increased ( p < 0.05) to 52.76, 59.84, and 56.97 µg at 0 days, to 60.98, 61.18, and 68.84 µg at 1 day, and 75.12, 72.37, and 78.26 µg at 3 days, respectively. Ultrasound could alter the protein's spatial structure, widen the gaps between myofibrillar proteins, and expose internal hydrophobic residues due to the cavitation effect and mechanical action (Wu et al., 2023). Furthermore, as illustrated in our prior investigation (Guo et al., 2023), the heightened surface hydrophobicity observed in the presence of Lys might be attributed to the disruption of intra‐ and intermolecular ionic linkages.…”

Section: Resultsmentioning

confidence: 99%

Effect of ultrasound‐assisted L‐lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging

Xu,

Guo,

et al. 2024

Journal of Food Science

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This paper aimed to investigate the effects of ultrasound‐assisted L‐lysine treatment on meat quality and myofibrillar proteins (MPs) properties of pork longissimus dorsi during postmortem aging. The results revealed that the L‐lysine (Lys) and/or ultrasound treatment significantly increased (p < 0.05) the water‐holding capacity and tenderness of the pork during postmortem aging, while the ultrasound‐assisted Lys treatment had the lowest cooking loss, pressurization loss, Warner–Bratzler shear force, and hardness. In addition, L‐lysine and/or ultrasound treatment increased (p < 0.05) pH value, T21, and myofibrillar fragmentation index, while the ultrasound‐assisted Lys treatment had the highest value. Meanwhile, the protein solubility was increased with Lys and/or ultrasound treatment during postmortem aging, and ultrasound‐assisted Lys treatment had the highest solubility, reaching 88.19%, 92.98%, and 91.73% at 0, 1, and 3 days, respectively. The result of protein conformational characteristics showed that Lys and/or ultrasound treatment caused the unfolding of the α‐helix structure, resulting in the exposure of more hydrophobic amino acids and buried sulfhydryl groups, ultimately enhancing MPs solubility. In summary, ultrasound‐assisted Lys treatment altered the structure of MPs, resulting in the enhancement of the water‐holding capacity and tenderness of the pork.Practical ApplicationThis study showed that ultrasound‐assisted L‐lysine (Lys) treatment could enhance the water‐holding capacity and tenderness of pork during postmortem aging. The results might provide a reference for the application of ultrasound‐assisted Lys treatment on the improvement of pork meat quality. To facilitate practical applications in production, the development of medium and large‐sized ultrasound equipment for conducting small‐scale and pilot experiments is crucial for future research.

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Section: Resultsmentioning

confidence: 99%

Effect of ultrasound‐assisted L‐lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging

Xu,

Guo,

et al. 2024

Journal of Food Science

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“…In line with previous reports, the secondary structures of myofibrillar protein in the gels were not affected by incorporation of starches (Fan et al., 2017; Li et al., 2023). The β‐sheet plays an important role in gelation of myofibrillar protein, formation of network structure, and texture properties (Li et al., 2023; Wu et al., 2023). Under the intense mechanical forces of ultrasonic treatment, the myofibrillar protein was prone to unfold and expose the reactive groups, which facilitated the enhanced interactions between protein chains during gelation process.…”

Section: Resultsmentioning

confidence: 99%

Effect of starch content and ultrasonic pretreatment on gelling properties of myofibrillar protein from Lateolabrax japonicus

Chen

Cai

et al. 2023

Food Frontiers

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To investigate the protein–starch interactions in myofibrillar protein gels under the ultrasonic pretreatment, the effect of cassava starch content and ultrasonic pretreatment on gelling properties of myofibrillar protein from Lateolabrax japonicus was studied. For the myofibrillar protein–starch (MPS) solutions, the turbidity and elastic modulus increased when the starch content increased from 0% to 8%. For the MPS gels, the hardness, chewiness, gumminess, and water holding capacity increased with the starch content, whereas the cooking loss and whiteness decreased. Starch incorporation promoted the conversion of free water to immobilized water and bound water. The active sulfhydryl content decreased with the starch content, whereas the hydrogen bond and hydrophobic interaction content increased. Fine network structure containing pores at uniform size was formed in the MPS gel at an increased starch content, as shown in the scanning electron microscope images. When the ultrasonic pretreatment was introduced, the elastic modulus of MPS solutions and hardness, chewiness, gumminess, hydrophobic interaction, β‐sheet content, and microstructural compactness of the MPS gels increased, whereas the turbidity of the MPS solutions and cooking loss, whiteness, free water content, active sulfhydryl content, and random coil content of the MPS gels decreased. The MPS gel containing 8% of starch and subjected to ultrasonic pretreatment showed the highest hardness, chewiness, and gumminess of 220, 150, and 160 g, while the lowest cooking loss of 2.5% among all samples. Therefore, the gelling properties of myofibrillar protein from L. japonicus could be enhanced by the starch incorporation, ultrasonic pretreatment, and their synergistic effect.

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“…Place the oat rice in a petri dish about 3 cm high. A tristimulus colorimeter (Konica Minolta Holdings, Inc., Tokyo, Japan) was used to obtain lightness (L), redness (a*), and yellowness (b*) ( Wu et al, 2023 , Ziegler et al, 2018 ). The calculation formula is as follows:

…”

Section: Methodsmentioning

confidence: 99%

Effects of milling on texture and in vitro starch digestibility of oat rice

et al. 2023

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Insight into the mechanism of enhancing myofibrillar protein gel hardness by ultrasonic treatment combined with insoluble dietary fiber from oat

Cited by 16 publications

References 48 publications

Effect of ultrasound‐assisted L‐lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging

Effect of ultrasound‐assisted L‐lysine treatment on pork meat quality and myofibrillar protein properties during postmortem aging

Effect of starch content and ultrasonic pretreatment on gelling properties of myofibrillar protein from Lateolabrax japonicus

Effects of milling on texture and in vitro starch digestibility of oat rice

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