Effect of low-frequency alternating magnetic fields on the physicochemical, conformational and rheological properties of myofibrillar protein after iterative freeze-thaw cycles

被引:3
|
作者
Zhao, Shengming [1 ,3 ]
Hei, Mengran [1 ,3 ]
Liu, Yu [1 ,3 ]
Zhao, Yanyan [1 ,3 ]
Wang, Hui [1 ,3 ]
Ma, Hanjun [1 ,3 ]
He, Hongju [1 ,3 ]
Kang, Zhuangli [2 ]
机构
[1] Henan Inst Sci & Technol, Sch Food Sci & Technol, Xinxiang 453003, Peoples R China
[2] Yangzhou Univ, Sch Tourism & Cuisine, Yangzhou 225127, Peoples R China
[3] Minist Agr & Rural Affairs Peoples Republ China, Res & Expt Base Tradit Specialty Meat Proc Tech, Xinxiang, Peoples R China
关键词
Low-frequency alternating magnetic fields; Freeze-thaw cycles; Myofibrillar protein; OXIDATION; GELATION;
D O I
10.1016/j.ijbiomac.2024.131418
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
In this work, the effects of low-frequency alternating magnetic fields (LF-AMF) on the physicochemical, conformational, and functional characteristics of myofibrillar protein (MP) after iterative freeze-thaw (FT) cycles were explored. With the increasing LF-AMF treatment time, the solubility, active sulfhydryl groups, surface hydrophobicity, emulsifiability, and emulsion stability of MP after five FT cycles evidently elevated and then declined, and the peak value was obtained at 3 h. Conversely, the moderate LF-AMF treatment time can significantly reduce the average particle size, carbonyl content, and endogenous fluorescence intensity of MP. The rheology results showed that various LF-AMF treatment times would elevate the G' value of MP after iterative FT cycles. The FTIR spectroscopy results suggested that LF-AMF influenced the secondary structure of MP after multiple FT cycles, resulting in a depression in alpha-helix content and an increment in beta-folding proportion. Moreover, LF-AMF treatment induced the gradually lighter and wider myosin heavy chain bands of MP, implying that LF-AMF accelerated the degradation of macromolecular aggregates. Therefore, the LF-AMF treatment efficaciously ameliorates the structural and functional deterioration of MP after iterative FT cycles and could be used as a potential quality-improving technology in the frozen meat industry.
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页数:8
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