Profiles of gelling characteristics of myofibrillar proteins extracted from chicken breast: Effects of temperatures and phosphates

Shan, Lingyue; Li, Yan; Wang, Qiumin; Wang, Baowei; Guo, Liping; Sun, Jingxin; Xiao, Jun-Xia; Zhu, Yinglian; Zhang, Xuecong; Huang, Ming; Xu, Xinglian; Yu, Jiying; Ho, Harvey; Kang, Dacheng

doi:10.1016/j.lwt.2020.109525

Cited by 21 publications

(8 citation statements)

References 32 publications

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“…Similarly, the relative content of α ‐helix was significantly higher than in group B at all levels of Lys. As a food additive, STPP protected the secondary structure of the protein from damage at high temperatures 46 . Similarly, Lys could also inhibit the transformation of α ‐helix to other secondary structures of Antarctic krill protein under thermal conditions, which maintained the thermal stability of the protein structure.…”

Section: Resultsmentioning

confidence: 99%

“…As a food additive, STPP protected the secondary structure of the protein from damage at high temperatures. 46 Similarly, Lys could also inhibit the transformation of ⊍-helix to other secondary structures of Antarctic krill protein under thermal conditions, which maintained the thermal stability of the protein structure. These results showed the possibility for Lys to replace STPP.…”

Section: Secondary Structures Analysismentioning

confidence: 99%

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Improving the texture properties and protein thermal stability of Antarctic krill (Euphausia superba) by L‐lysinemarination

Lin

Zhang

et al. 2022

J Sci Food Agric

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BACKGROUND: The quality deterioration of Antarctic krill (Euphausia superba) after thermal processing limits its industrial application. This study sought to improve the texture characteristics of Antarctic krill after heat treatment through pre-soaking using L-lysine (Lys) solution and sodium tripolyphosphate (STPP). Moreover, the effects of Lys on heat-treated Antarctic krill were explored.RESULTS: Lys significantly reduced the cooking loss and improved the texture characteristics of Antarctic krill during heat treatment. The low-field nuclear magnetic resonance results showed that Lys reduced the water loss of Antarctic krill during heat treatment. Additionally, the surface hydrophobicity, Fourier transform infrared spectroscopy, and endogenous fluorescence spectroscopy results showed that Lys could inhibit the structural damage of Antarctic krill protein under the thermal denaturation condition and enhance the thermal stability of the protein. The scanning electron microscopy results showed that Lys could protect the structural integrity of Antarctic krill muscle fibers during heat treatment.CONCLUSION: The cooking loss in the Lys added groups was better than the sodium tripolyphosphate added group, and 2.0% Lys solution could minimize the cooking loss of Antarctic krill. The secondary and tertiary structures of the Antarctic krill protein were actively protected by Lys during heat treatment. Overall, the study will provide insights into the application of Lys in the food industry as a natural additive and an alternative to phosphate.

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Section: Resultsmentioning

confidence: 99%

Section: Secondary Structures Analysismentioning

confidence: 99%

Improving the texture properties and protein thermal stability of Antarctic krill (Euphausia superba) by L‐lysinemarination

Lin

Zhang

et al. 2022

J Sci Food Agric

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“…On the other hand, upon subsequent cooling, no significant differences could be observed anymore between M+TSPP and M-TSPP (G’ end,batter and δ end,batter ). The stronger increase of G’ during heating upon the addition of phosphates was possibly caused by conformation transitions, exposure of hydrophobic groups, and the formation of more disulfide bonds of the meat proteins [ 49 ]. In other words, TSPP promoted gelation, as it aids in the extraction of myofibrillar proteins that will subsequently aggregate and gel upon thermal processing [ 48 , 50 , 51 , 52 ].…”

Section: Resultsmentioning

confidence: 99%

Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics

Goemaere

Glorieux

Govaert

et al. 2021

Foods

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The addition of phosphates to meat products improves the emulsifying and gelling properties of meat proteins, in turn enhancing overall product quality. The current market trend towards additive-free products and the health issues related to phosphate challenge the industry to develop phosphate-free meat products. The aim of this study was to evaluate the potential of seven protein-based ingredients (pea, blood plasma, gelatin, soy, whey, egg, and potato) to remediate quality losses of emulsified meat products (cooked sausages) upon phosphate elimination. First, the intrinsic gelling and emulsifying characteristics of the proteins were assessed. Next, the proteins were added to phosphate-free sausages, of which quality characteristics during production (viscoelastic behavior and emulsion stability) and of the final products (texture, cooking loss, and pH) were screened. Blood plasma and soy were superior in phosphate-free cooked sausages, as no significant differences in hardness, cooking yield, or stability were found compared to phosphate-containing sausages. Egg and pea also improved the previously mentioned quality characteristics of phosphate-free sausages, although to a lesser extent. These insights could not entirely be explained based on the intrinsic gelling and emulsifying capacity of the respective proteins. This indicated the importance of a well-defined standardized meat matrix to determine the potential of alternative proteins in meat products.

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“…Rheological measurements were performed according to Shan et al . (2020), with a slight modification. MPs (60 mg mL −1 ) with CMFs or CNFs were tested in the temperature sweep mode and frequency sweep mode using a stress control rheometer (MCR302; Anton Paar, Graz, Austria).…”

Section: Methodsmentioning

confidence: 99%

Improving gelling properties of myofibrillar proteins incorporating with cellulose micro/nanofibres

Wang

et al. 2022

Int J of Food Sci Tech

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The effects of cellulose microfibres (CMFs, Average size: 100 AE 5 lm) and cellulose nanofibres (CNFs, Average size: 60 AE 3 nm) on the properties of myofibrillar protein (MP) gels from duck breast meat were studied. The results demonstrated that CMFs and CNFs were mostly connected to MP by non-covalent bonds, the diffusion and cross-linking of MP molecules was promoted, and a denser and more complete gel network was formed. With the increases of CMFs and CNFs concentration (0-10%), the hardness was increased by 13.15% and 19.78% for CMFs10% and CNFs10% gels, respectively, and the elasticity was increased by 40% and 80%, respectively. At the same concentration (0-10%), the increase in gel hardness, viscoelasticity and immobilised water content was greater in the CNFs-MP group than in the CMFs-MP group. The CNFs-MP group had a tighter gel network, and CNFs had a better potential to improve the gelation performance of MP.

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Profiles of gelling characteristics of myofibrillar proteins extracted from chicken breast: Effects of temperatures and phosphates

Cited by 21 publications

References 32 publications

Improving the texture properties and protein thermal stability of Antarctic krill (Euphausia superba) by L‐lysinemarination

Improving the texture properties and protein thermal stability of Antarctic krill (Euphausia superba) by L‐lysinemarination

Phosphate Elimination in Emulsified Meat Products: Impact of Protein-Based Ingredients on Quality Characteristics

Improving gelling properties of myofibrillar proteins incorporating with cellulose micro/nanofibres

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