期刊
FOOD CHEMISTRY
卷 293, 期 -, 页码 529-536出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2019.05.018
关键词
Gallic acid; Myofibrillar protein; Glucose oxidase; Gelation; Meat
资金
- National Key R&D Program of China [2018YFD0401203]
- USDA National Institute of Food and Agriculture, United States [1005724]
- NIFA [1005724, 812255] Funding Source: Federal RePORTER
The effect of glucose oxidase (GOx) catalytic oxidation on the efficacy of gallic acid (GA) to modify the chemical structure and gelling behavior of myofibrillar protein (MP) was investigated. In contrast to non-oxidized MP samples where GA induced very little changes, GA (0, 6, 30, and 60 mu mol/g MP) under GOx treatment promoted sulfhydryl and amine loss (up to 58% and 49%, respectively). The attenuation of intrinsic tryptophan fluorescence in the GA/GOx-treated MP corroborated the finding. The gelling capacity of MP, corresponding to disulfide and non-disulfide bond formation in protein aggregates, was markedly enhanced by 60 mu mol GA under GOx, up to 86% in gel storage modulus G' and 53% in gel strength. The GOx-aided GA modification of MP could be a potential ingredient strategy in meat processing to promote textural attributes of cooked products.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据