Effects of eugenol on the structure and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress
The effects of eugenol (EG; 0, 5, 20, and 50 mg/g protein) on the structure and gel properties of pork myofibrillar protein (MPs) under a hydroxyl radical-generating system were explored in this study. The results revealed that the addition of a high concentration of EG (50 mg/g protein) markedly re...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523003899 |
| _version_ | 1827577238043754496 |
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| author | Deyin Pan Jinming Ma Jingjing Diao Jiaqi Li Hongsheng Chen |
| author_facet | Deyin Pan Jinming Ma Jingjing Diao Jiaqi Li Hongsheng Chen |
| author_sort | Deyin Pan |
| collection | DOAJ |
| description | The effects of eugenol (EG; 0, 5, 20, and 50 mg/g protein) on the structure and gel properties of pork myofibrillar protein (MPs) under a hydroxyl radical-generating system were explored in this study. The results revealed that the addition of a high concentration of EG (50 mg/g protein) markedly reduced the carbonyl content and enhanced the fluorescence intensity, surface hydrophobicity, and protected the secondary structure of MPs, compared to oxidized MPs. In addition, the high concentration group noticeably increased the storage modulus (G′), gel strength, and water-holding capacity (WHC), and significantly hindered the oxidation-induced transformation of immobilized water of the MPs gel to free water and basically favored the formation of a finer and more homogeneous three-dimensional network structure, This work verified that the adding of EG could effectively improve the gel quality of oxidized MPs and more successfully delay oxidation-induced damage to muscle protein structure. |
| first_indexed | 2024-03-08T21:24:58Z |
| format | Article |
| id | doaj.art-2cdc9c3faaca44a1b235180269228cf8 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-03-08T21:24:58Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-2cdc9c3faaca44a1b235180269228cf82023-12-21T07:36:41ZengElsevierFood Chemistry: X2590-15752023-12-0120100946Effects of eugenol on the structure and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stressDeyin Pan0Jinming Ma1Jingjing Diao2Jiaqi Li3Hongsheng Chen4College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; Heilongjiang Food and Biotechnology Innovation and Research Center (International Cooperation), Daqing, HeilongJiang 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; Heilongjiang Food and Biotechnology Innovation and Research Center (International Cooperation), Daqing, HeilongJiang 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; Heilongjiang Food and Biotechnology Innovation and Research Center (International Cooperation), Daqing, HeilongJiang 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; Heilongjiang Food and Biotechnology Innovation and Research Center (International Cooperation), Daqing, HeilongJiang 163319, ChinaCollege of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; Heilongjiang Food and Biotechnology Innovation and Research Center (International Cooperation), Daqing, HeilongJiang 163319, China; Corresponding author at: College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China.The effects of eugenol (EG; 0, 5, 20, and 50 mg/g protein) on the structure and gel properties of pork myofibrillar protein (MPs) under a hydroxyl radical-generating system were explored in this study. The results revealed that the addition of a high concentration of EG (50 mg/g protein) markedly reduced the carbonyl content and enhanced the fluorescence intensity, surface hydrophobicity, and protected the secondary structure of MPs, compared to oxidized MPs. In addition, the high concentration group noticeably increased the storage modulus (G′), gel strength, and water-holding capacity (WHC), and significantly hindered the oxidation-induced transformation of immobilized water of the MPs gel to free water and basically favored the formation of a finer and more homogeneous three-dimensional network structure, This work verified that the adding of EG could effectively improve the gel quality of oxidized MPs and more successfully delay oxidation-induced damage to muscle protein structure.http://www.sciencedirect.com/science/article/pii/S2590157523003899EugenolProtein oxidationMyofibrillar proteinRheologyWater distribution |
| spellingShingle | Deyin Pan Jinming Ma Jingjing Diao Jiaqi Li Hongsheng Chen Effects of eugenol on the structure and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress Food Chemistry: X Eugenol Protein oxidation Myofibrillar protein Rheology Water distribution |
| title | Effects of eugenol on the structure and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress |
| title_full | Effects of eugenol on the structure and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress |
| title_fullStr | Effects of eugenol on the structure and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress |
| title_full_unstemmed | Effects of eugenol on the structure and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress |
| title_short | Effects of eugenol on the structure and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress |
| title_sort | effects of eugenol on the structure and gelling properties of myofibrillar proteins under hydroxyl radical induced oxidative stress |
| topic | Eugenol Protein oxidation Myofibrillar protein Rheology Water distribution |
| url | http://www.sciencedirect.com/science/article/pii/S2590157523003899 |
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