Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles
The effects of whey protein hydrolysates (WPH) on myofibrillar protein (MP) oxidative stability and the aggregation behavior and the water-holding capacity of pork patties during freeze–thaw (F–T) cycles were investigated. During F–T cycles, the total sulfhydryl content and zeta potential of MP decr...
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MDPI AG
2022-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/14/2133 |
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| author | Chunyun Liu Lingru Kong Pengjuan Yu Rongxin Wen Xiaobo Yu Xinglian Xu Xinyan Peng |
| author_facet | Chunyun Liu Lingru Kong Pengjuan Yu Rongxin Wen Xiaobo Yu Xinglian Xu Xinyan Peng |
| author_sort | Chunyun Liu |
| collection | DOAJ |
| description | The effects of whey protein hydrolysates (WPH) on myofibrillar protein (MP) oxidative stability and the aggregation behavior and the water-holding capacity of pork patties during freeze–thaw (F–T) cycles were investigated. During F–T cycles, the total sulfhydryl content and zeta potential of MP decreased, while peroxide value, surface hydrophobicity, particle size, pressure loss and transverse relaxation times increase. The oxidative stability and the water-holding capacity of pork patties were enhanced by the addition of WPH in a dose-dependent manner, whereas the MP aggregation decreased. The addition of 15% WPH had the most obvious effects on the pork patties, which was similar to that of the 0.02% BHA. After nine F–T cycles, the POV, surface hydrophobicity, particle size and pressure loss of the pork patties with 15% WPH were reduced by 17.20%, 30.56%, 34.67% and 13.96%, respectively, while total sulfhydryl content and absolute value of zeta potential increased by 69.62% and 146.14%, respectively. The results showed that adding 15% WPH to pork patties can be an effective method to inhibit lipid and protein oxidation, reducing protein aggregation and improving the water-holding capacity of pork patties during F–T cycles. |
| first_indexed | 2024-03-09T11:54:47Z |
| format | Article |
| id | doaj.art-bb94ac5647544c62bb2af104983bade4 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T11:54:47Z |
| publishDate | 2022-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-bb94ac5647544c62bb2af104983bade42023-11-30T23:11:10ZengMDPI AGFoods2304-81582022-07-011114213310.3390/foods11142133Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw CyclesChunyun Liu0Lingru Kong1Pengjuan Yu2Rongxin Wen3Xiaobo Yu4Xinglian Xu5Xinyan Peng6College of Life Sciences, Yantai University, Yantai 264005, ChinaCollege of Life Sciences, Yantai University, Yantai 264005, ChinaCollege of Life Sciences, Yantai University, Yantai 264005, ChinaCollege of Life Sciences, Yantai University, Yantai 264005, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaKey Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, ChinaCollege of Life Sciences, Yantai University, Yantai 264005, ChinaThe effects of whey protein hydrolysates (WPH) on myofibrillar protein (MP) oxidative stability and the aggregation behavior and the water-holding capacity of pork patties during freeze–thaw (F–T) cycles were investigated. During F–T cycles, the total sulfhydryl content and zeta potential of MP decreased, while peroxide value, surface hydrophobicity, particle size, pressure loss and transverse relaxation times increase. The oxidative stability and the water-holding capacity of pork patties were enhanced by the addition of WPH in a dose-dependent manner, whereas the MP aggregation decreased. The addition of 15% WPH had the most obvious effects on the pork patties, which was similar to that of the 0.02% BHA. After nine F–T cycles, the POV, surface hydrophobicity, particle size and pressure loss of the pork patties with 15% WPH were reduced by 17.20%, 30.56%, 34.67% and 13.96%, respectively, while total sulfhydryl content and absolute value of zeta potential increased by 69.62% and 146.14%, respectively. The results showed that adding 15% WPH to pork patties can be an effective method to inhibit lipid and protein oxidation, reducing protein aggregation and improving the water-holding capacity of pork patties during F–T cycles.https://www.mdpi.com/2304-8158/11/14/2133whey protein hydrolysatespork pattiesfreeze–thaw cyclesmyofibrillar proteinantioxidant activitywater-holding capacity |
| spellingShingle | Chunyun Liu Lingru Kong Pengjuan Yu Rongxin Wen Xiaobo Yu Xinglian Xu Xinyan Peng Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles Foods whey protein hydrolysates pork patties freeze–thaw cycles myofibrillar protein antioxidant activity water-holding capacity |
| title | Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles |
| title_full | Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles |
| title_fullStr | Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles |
| title_full_unstemmed | Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles |
| title_short | Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles |
| title_sort | whey protein hydrolysates improved the oxidative stability and water holding capacity of pork patties by reducing protein aggregation during repeated freeze thaw cycles |
| topic | whey protein hydrolysates pork patties freeze–thaw cycles myofibrillar protein antioxidant activity water-holding capacity |
| url | https://www.mdpi.com/2304-8158/11/14/2133 |
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