Compensation of high-pressure processing for the solubility of sodium-reduced chicken breast myosin with three anion types of potassium salts
The effect of high-pressure processing (200 MPa, 10 min) on the solubility of chicken breast myosin with 25% molar substitution of Na+ by 3 anion types of potassium salts (KCl, K-lactate, and K-citrate) was investigated. The results showed that the lower hydrophobic group and reactive sulfhydryl gro...
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| Format: | Article |
| Language: | English |
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Elsevier
2020-03-01
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| Series: | Poultry Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579119577811 |
| _version_ | 1818109207415619584 |
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| author | Ying Zhou Yu Wang Fei Ma Pei-jun Li Bao-cai Xu Cong-gui Chen |
| author_facet | Ying Zhou Yu Wang Fei Ma Pei-jun Li Bao-cai Xu Cong-gui Chen |
| author_sort | Ying Zhou |
| collection | DOAJ |
| description | The effect of high-pressure processing (200 MPa, 10 min) on the solubility of chicken breast myosin with 25% molar substitution of Na+ by 3 anion types of potassium salts (KCl, K-lactate, and K-citrate) was investigated. The results showed that the lower hydrophobic group and reactive sulfhydryl group of nonpressurized myosin with the replacement of organic K-lactate or K-citrate possibly contributed to the aggregation of myosin molecules compared with the KCl group and thus decreased the solubility of both. In the presence of lactate or citrate, the high-pressure processing caused an increase in the surface hydrophobicity and reactive sulfhydryl group, indicating the unfolding of myosin molecule. Meanwhile, the increased hydration state and the decreased apparent viscosity suggested the disruption of protein–protein interactions and the strengthening of myosin–water interactions in pressurized myosin, ultimately resulting in increased solubility of the pressurized myosin with both organic potassium salts. The compensation of high-pressure processing is interesting for the efficient selection of the anion type in developing sodium-reduced industrial meat products. |
| first_indexed | 2024-12-11T02:27:35Z |
| format | Article |
| id | doaj.art-fcb05c778ff945a695be1a7fea3463e1 |
| institution | Directory Open Access Journal |
| issn | 0032-5791 |
| language | English |
| last_indexed | 2024-12-11T02:27:35Z |
| publishDate | 2020-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Poultry Science |
| spelling | doaj.art-fcb05c778ff945a695be1a7fea3463e12022-12-22T01:23:54ZengElsevierPoultry Science0032-57912020-03-0199317171723Compensation of high-pressure processing for the solubility of sodium-reduced chicken breast myosin with three anion types of potassium saltsYing Zhou0Yu Wang1Fei Ma2Pei-jun Li3Bao-cai Xu4Cong-gui Chen5School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of ChinaSchool of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Corresponding authors:School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui province, People's Republic of China; Key Laboratory on Deep Processing of Agricultural Products for Anhui Province, Hefei 230009, Anhui Province, People's Republic of China; Corresponding authors:The effect of high-pressure processing (200 MPa, 10 min) on the solubility of chicken breast myosin with 25% molar substitution of Na+ by 3 anion types of potassium salts (KCl, K-lactate, and K-citrate) was investigated. The results showed that the lower hydrophobic group and reactive sulfhydryl group of nonpressurized myosin with the replacement of organic K-lactate or K-citrate possibly contributed to the aggregation of myosin molecules compared with the KCl group and thus decreased the solubility of both. In the presence of lactate or citrate, the high-pressure processing caused an increase in the surface hydrophobicity and reactive sulfhydryl group, indicating the unfolding of myosin molecule. Meanwhile, the increased hydration state and the decreased apparent viscosity suggested the disruption of protein–protein interactions and the strengthening of myosin–water interactions in pressurized myosin, ultimately resulting in increased solubility of the pressurized myosin with both organic potassium salts. The compensation of high-pressure processing is interesting for the efficient selection of the anion type in developing sodium-reduced industrial meat products.http://www.sciencedirect.com/science/article/pii/S0032579119577811chicken breast myosinsolubilityhigh-pressure processinganion types of potassium saltssodium-reduced |
| spellingShingle | Ying Zhou Yu Wang Fei Ma Pei-jun Li Bao-cai Xu Cong-gui Chen Compensation of high-pressure processing for the solubility of sodium-reduced chicken breast myosin with three anion types of potassium salts Poultry Science chicken breast myosin solubility high-pressure processing anion types of potassium salts sodium-reduced |
| title | Compensation of high-pressure processing for the solubility of sodium-reduced chicken breast myosin with three anion types of potassium salts |
| title_full | Compensation of high-pressure processing for the solubility of sodium-reduced chicken breast myosin with three anion types of potassium salts |
| title_fullStr | Compensation of high-pressure processing for the solubility of sodium-reduced chicken breast myosin with three anion types of potassium salts |
| title_full_unstemmed | Compensation of high-pressure processing for the solubility of sodium-reduced chicken breast myosin with three anion types of potassium salts |
| title_short | Compensation of high-pressure processing for the solubility of sodium-reduced chicken breast myosin with three anion types of potassium salts |
| title_sort | compensation of high pressure processing for the solubility of sodium reduced chicken breast myosin with three anion types of potassium salts |
| topic | chicken breast myosin solubility high-pressure processing anion types of potassium salts sodium-reduced |
| url | http://www.sciencedirect.com/science/article/pii/S0032579119577811 |
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