Low-frequency alternating magnetic field and CaCl2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein

被引:8
|
作者
Zhao, Shengming [1 ,3 ]
Liu, Yu [1 ,3 ]
Yang, Liu [1 ,3 ]
Zhao, Yanyan [1 ,3 ]
Zhu, Mingming [1 ,3 ]
Wang, Hui [1 ,3 ]
Kang, Zhuangli [2 ]
Ma, Hanjun [1 ,3 ]
机构
[1] Henan Inst Sci & Technol, Sch Food Sci & Technol, Xinxiang, 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, Beijing, Peoples R China
来源
FOOD CHEMISTRY-X | 2024年 / 22卷
关键词
Myofibrillar protein; Low-frequency alternating magnetic fields; CaCl2; HIGH-PRESSURE; GELATION PROPERTIES; CALCIUM-CHLORIDE; MYOSIN;
D O I
10.1016/j.fochx.2024.101341
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
In this study, the improvement mechanism of low -frequency alternating magnetic field (LF-AMF, 5 mT, 3 h) combined with calcium chloride (CaCl 2 , 0 - 100 mM) on the gel characteristics of low -salt myofibrillar protein (MP) was investigated. LF-AMF combined with 80 mM CaCl 2 treatment increased solubility (32.71%), surface hydrophobicity (40.86 mu g), 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 beta -sheet and beta -turn, and reducing alpha-helix and random coil. The combined treatment also induced a high G ' value and shortened T 2 relaxation time for forming a homogeneous and compact gel structure. These results revealed that LF-AMF combined CaCl 2 treatment could as a potential approach for modifying the gel characteristics of low -salt MP.
引用
收藏
页数:11
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