期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 69, 期 4, 页码 1308-1317出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.0c04365
关键词
phenolics; myofibrillar protein; glucose oxidase; protein and lipid oxidation; gelation
资金
- USDA National Institute of Food and Agriculture, Hatch project [1020736]
This study investigated the effects of six phenolic compounds on myofibrillar protein gelation, finding that EGCG has a strong elastic-promoting effect, while monophenols and diphenols are more conducive to increasing the strength of protein gels, and the flavanol structure appears to interfere with protein gel structure development.
Protein gelation is an important phenomenon in processed meats. The present study investigated the structure-activity relationship of six phenolic compounds, that is, gallic acid (GA), chlorogenic acid (CA), propyl gallate (PG), quercetin (QT), catechin (CC), and (-)-epigallocatechin-3-gallate (EGCG) in a myofibrillar protein (MP) gelling system under controlled oxidative conditions. All phenolics induced unfolding and promoted cross-linking of MP via sulfhydryl or amine groups. At an equal molar concentration, EGCG boosted the elastic MP gel network more than other phenolics except PG. However, all three monophenols (GA, CA, and PG) and the diphenol QT increased the MP gel strength more than CC (diphenol) and EGCG (triphenol). The flavanol structure appeared to interfere with the protein gel structure development. All phenolics retarded lipid oxidation in MP-emulsion composite gels during refrigerated storage with the least polar phenolic compounds, PG and QT, showing the greatest efficacy.
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