Low-frequency alternating magnetic field and CaCl2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein
In this study, the improvement mechanism of low-frequency alternating magnetic field (LF-AMF, 5 mT, 3 h) combined with calcium chloride (CaCl2, 0–100 mM) on the gel characteristics of low-salt myofibrillar protein (MP) was investigated. LF-AMF combined with 80 mM CaCl2 treatment increased solubility...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524002281 |
| _version_ | 1797221776459038720 |
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| author | Shengming Zhao Yu Liu Liu Yang Yanyan Zhao Mingming Zhu Hui Wang Zhuangli Kang Hanjun Ma |
| author_facet | Shengming Zhao Yu Liu Liu Yang Yanyan Zhao Mingming Zhu Hui Wang Zhuangli Kang Hanjun Ma |
| author_sort | Shengming Zhao |
| collection | DOAJ |
| description | In this study, the improvement mechanism of low-frequency alternating magnetic field (LF-AMF, 5 mT, 3 h) combined with calcium chloride (CaCl2, 0–100 mM) on the gel characteristics of low-salt myofibrillar protein (MP) was investigated. LF-AMF combined with 80 mM CaCl2 treatment increased solubility (32.71%), surface hydrophobicity (40.86 μg), active sulfhydryl content (22.57%), water-holding capacity (7.15%). Besides, the combined treatment decreased turbidity, particle size and intrinsic fluorescence strength of MP. Fourier transform infrared spectroscopy (FT-IR) results indicated that the combined treatment altered the secondary structure of MP by increasing β-sheet and β-turn, and reducing α-helix and random coil. The combined treatment also induced a high G' value and shortened T2 relaxation time for forming a homogeneous and compact gel structure. These results revealed that LF-AMF combined CaCl2 treatment could as a potential approach for modifying the gel characteristics of low-salt MP. |
| first_indexed | 2024-04-24T13:10:49Z |
| format | Article |
| id | doaj.art-92dbe8a86a124a5f89c4c7aa4f486f66 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T13:10:49Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-92dbe8a86a124a5f89c4c7aa4f486f662024-04-05T04:41:30ZengElsevierFood Chemistry: X2590-15752024-06-0122101341Low-frequency alternating magnetic field and CaCl2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar proteinShengming Zhao0Yu Liu1Liu Yang2Yanyan Zhao3Mingming Zhu4Hui Wang5Zhuangli Kang6Hanjun Ma7School of Food Science and Technology, Henan Institute of Science and Technology, PR China; Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China; Corresponding authors at: School of Food Science and Technology, Henan Institute of Science and Technology, PR China.School of Food Science and Technology, Henan Institute of Science and Technology, PR China; Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR ChinaSchool of Food Science and Technology, Henan Institute of Science and Technology, PR China; Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR ChinaSchool of Food Science and Technology, Henan Institute of Science and Technology, PR China; Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR ChinaSchool of Food Science and Technology, Henan Institute of Science and Technology, PR China; Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR ChinaSchool of Food Science and Technology, Henan Institute of Science and Technology, PR China; Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR ChinaSchool of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, PR ChinaSchool of Food Science and Technology, Henan Institute of Science and Technology, PR China; Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China; Corresponding authors at: School of Food Science and Technology, Henan Institute of Science and Technology, PR China.In this study, the improvement mechanism of low-frequency alternating magnetic field (LF-AMF, 5 mT, 3 h) combined with calcium chloride (CaCl2, 0–100 mM) on the gel characteristics of low-salt myofibrillar protein (MP) was investigated. LF-AMF combined with 80 mM CaCl2 treatment increased solubility (32.71%), surface hydrophobicity (40.86 μg), active sulfhydryl content (22.57%), water-holding capacity (7.15%). Besides, the combined treatment decreased turbidity, particle size and intrinsic fluorescence strength of MP. Fourier transform infrared spectroscopy (FT-IR) results indicated that the combined treatment altered the secondary structure of MP by increasing β-sheet and β-turn, and reducing α-helix and random coil. The combined treatment also induced a high G' value and shortened T2 relaxation time for forming a homogeneous and compact gel structure. These results revealed that LF-AMF combined CaCl2 treatment could as a potential approach for modifying the gel characteristics of low-salt MP.http://www.sciencedirect.com/science/article/pii/S2590157524002281Myofibrillar proteinLow-frequency alternating magnetic fieldsCaCl2 |
| spellingShingle | Shengming Zhao Yu Liu Liu Yang Yanyan Zhao Mingming Zhu Hui Wang Zhuangli Kang Hanjun Ma Low-frequency alternating magnetic field and CaCl2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein Food Chemistry: X Myofibrillar protein Low-frequency alternating magnetic fields CaCl2 |
| title | Low-frequency alternating magnetic field and CaCl2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein |
| title_full | Low-frequency alternating magnetic field and CaCl2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein |
| title_fullStr | Low-frequency alternating magnetic field and CaCl2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein |
| title_full_unstemmed | Low-frequency alternating magnetic field and CaCl2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein |
| title_short | Low-frequency alternating magnetic field and CaCl2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein |
| title_sort | low frequency alternating magnetic field and cacl2 influence the physicochemical conformational and gel characteristics of low salt myofibrillar protein |
| topic | Myofibrillar protein Low-frequency alternating magnetic fields CaCl2 |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524002281 |
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