Influence of NaCl and phosphate on gelation properties of chicken breast myofibrillar protein gels and its application to in vitro digestion model

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-07-29 DOI:10.1016/j.foodchem.2024.140638

Ji Seon Choi, Koo Bok Chin

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引用次数: 0

Abstract

To investigate the combination effect of sodium chloride and phosphates on chicken breast myofibrillar proteins, MP gels containing various molarity of NaCl (0.15, 0.30 and 0.45 M) and phosphate (0 and 0.05 M) were prepared, their rheological properties were characterized, and applied to an in vitro digestion model. MP mixture containing 0.45 M NaCl and 0.05 M phosphate had the highest viscosity. The gel strength and cooking yield of MP gels was improved by increasing of molarity of NaCl. As NaCl concentration in MP increased, sulfhydryl levels decreased, while disulfide levels increased. As NaCl and phosphate levels increase, MP gels become denser and porosity decreases, which may reduce protein digestibility. In SDS-PAGE, protein bands from MP gels containing low NaCl levels (≤ 0.30 M) degraded more rapidly during in vitro digestion. These results may support the need for the meat industry to develop low-salt meat products with improved digestibility.

Keywords

Chicken,

Myofibrillar protein,

NaCl,

Phosphate,

Rheological properties,

In vitro digestion

查看原文本刊更多论文

氯化钠和磷酸盐对鸡胸肌纤维蛋白凝胶凝胶特性的影响及其在体外消化模型中的应用

为了研究氯化钠和磷酸盐对鸡胸肌纤维蛋白的联合影响，制备了含有不同摩尔浓度的氯化钠（0.15、0.30 和 0.45 M）和磷酸盐（0 和 0.05 M）的 MP 凝胶，表征了它们的流变特性，并将其应用于体外消化模型。含 0.45 M NaCl 和 0.05 M 磷酸盐的 MP 混合物粘度最高。随着氯化钠摩尔数的增加，MP凝胶的凝胶强度和蒸煮率都有所提高。随着 MP 中 NaCl 浓度的增加，巯基含量降低，而二硫化物含量增加。随着 NaCl 和磷酸盐含量的增加，MP 凝胶变得更致密，孔隙率降低，这可能会降低蛋白质的消化率。在 SDS-PAGE 中，NaCl 含量低（≤ 0.30 M）的 MP 凝胶中的蛋白质条带在体外消化过程中降解得更快。这些结果可能支持了肉类工业开发消化率更高的低盐肉类产品的需要。关键词鸡肌原纤维蛋白 NaCl 磷酸盐流变特性体外消化

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.