期刊
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
卷 221, 期 -, 页码 1271-1281出版社
ELSEVIER
DOI: 10.1016/j.ijbiomac.2022.09.088
关键词
Pterostilbene; Chicken meat; Myofibrillar protein; Oxidative stability; Gel properties
资金
- National Natural Science Foundation of China [32072768, 31772638]
The aim of this study was to investigate the effects of dietary pterostilbene supplementation on physicochemical changes and gel properties of myofibrillar protein (MP) in chicken during short-term frozen storage. The results demonstrated that pterostilbene supplementation reduced the oxidation of MP, slowed the loss of sulfhydryl and free amino groups, and decreased the surface hydrophobicity and insolubility of MP. Furthermore, dietary pterostilbene inhibited the unfolding of protein structure and the transition of alpha-helix to beta-sheet structure. These effects contributed to the improved gel quality, including enhanced strength, whiteness, and water-holding capacity, as well as the formation of a dense and homogeneous gel network structure. Overall, these findings suggest that pterostilbene can be used as a dietary supplement to maintain the structural stability of MP in chicken breast muscle during postmortem storage and enhance gel functional properties.
The aim of this study was to elucidate the effects of dietary pterostilbene supplementation on physicochemical changes and gel properties of myofibrillar protein (MP) in chicken when subjected to short-term frozen storage. The results showed that pterostilbene supplementation diminished the oxidation of MP compared to the control, as the carbonyl content was significantly reduced and the loss of sulfhydryl and free amino groups was slowed. Meanwhile, the surface hydrophobicity and insolubility of MP were significantly reduced. FT-IR and endogenous fluorescence spectroscopy analysis indicated that dietary pterostilbene inhibited the unfolding of protein structure and the transition of alpha-helix to beta-sheet structure. The integrity of the protein structure contributed to the gel quality. The strength, whiteness and water-holding capacity (WHC) of MP gels were improved in the pterostilbene treatment group. In terms of microstructure, pterostilbene facilitated the formation of dense and homogeneous gel network structure. In summary, these findings suggest that pterostilbene could be used as a dietary supplement to maintain the structural stability of MP in postmortem chicken breast muscle, allowing for excellent gel functional properties.
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