Effects of camellia oil on the properties and molecular forces of myofibrillar protein gel induced by microwave heating

The effects of camellia oil (CO) addition (0-50 mg center dot mL(-1)) on the properties, structures and molecular forces of chicken myofibrillar protein (MP) gel induced by microwave heating were studied. Results indicated that the hardness, gumminess, chewiness and water holding capacity of the gel (50 mg center dot mL(-1) MP) were the highest after 40 mg center dot mL(-1) CO addition. For 40 mg center dot mL(-1) CO addition, the gel network was more homogeneous, and the hydrophobic interaction of MP reached the maximum according to the S-0-ANS values, while electrostatic repulsion was the minimum according to the zeta potential. The alpha-helix content decreased and the beta-sheet content increased as CO concentration increased from 0 to 40 mg center dot mL(-1). Increased CO induced the unfolding of MP molecules and exposure of internal hydrophobic groups, which affected the hydrophobic interaction and the gel properties. To conclude, 40 mg center dot mL(-1) of CO was the optimal amount to prepare composite gel when MP was 50 mg center dot mL(-1).

Automated summary

The addition of 40 mg CO per mL resulted in the highest hardness, gumminess, chewiness, and water holding capacity of the MP gel. It made the gel network more homogeneous, with maximum hydrophobic interaction of MP. Increasing CO concentration led to the unfolding of MP molecules and exposure of internal hydrophobic groups, affecting the gel properties.