Mechanism of Toona sinensis seed polyphenols inhibiting oxidation and modifying physicochemical and gel properties of pork myofibrillar protein under oxidation system

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2024-10-15 DOI:10.1016/j.foodchem.2024.141666

Jingyu Wang, Lei Zhou, Lujuan Xing, Guanghong Zhou, Wangang Zhang

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Abstract

This research aimed to elucidate how Toona sinensis seed polyphenols (TSSs) inhibited pork myofibrillar protein (MP) oxidation and modified physicochemical and gel properties in the Fenton oxidation system. Our result displayed that TSSs had a lower carbonyl (from 1.38 to 0.59 nmol/mg) and dityrosine contents (from 47.22 to 25.07), and higher free amino content (from 386.99 to 485.00 nmol/mg), followed by ellagic acid (EA) and quercetin-3-O-rhamnoside (QC). Meanwhile, the incorporation of phenolic compounds changed secondary and tertiary structure of proteins and then increased solubility and absolute value of zeta potential, as well as decreased turbidity and average particle size. Molecular docking indicated that MP interacted with EA primarily via hydrogen bonds and hydrophobic interaction, and with QC mostly through hydrogen bonds and electrostatic interaction. Otherwise, the incorporation of EA promoted MP gel to form a honeycomb-like microstructure after oxidation. Therefore, TSSs, EA, and QC could significantly inhibit MP oxidation as well as modify its physicochemical properties, but only EA enhanced its gel properties after oxidation. The results could be useful to improve the comprehensive utilization of plant by-products and provide theoretical references for the role of TSSs in the improvement of meat products.

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土荆子多酚在氧化体系下抑制猪肉肌纤维蛋白氧化并改变其理化和凝胶特性的机理

本研究旨在阐明香椿多酚（TSSs）如何在芬顿氧化体系中抑制猪肉肌纤维蛋白（MP）氧化并改变其理化性质和凝胶性质。结果表明，鞣花酸（EA）和槲皮素-3-O-鼠李糖苷（QC）的羰基含量（从 1.38 nmol/mg 降至 0.59 nmol/mg）和酪氨酸含量（从 47.22 nmol/mg 降至 25.07 nmol/mg）较低，游离氨基酸含量（从 386.99 nmol/mg 升至 485.00 nmol/mg）较高。同时，酚类化合物的加入改变了蛋白质的二级和三级结构，进而提高了溶解度和 zeta 电位的绝对值，并降低了浊度和平均粒径。分子对接表明，MP 与 EA 主要通过氢键和疏水作用相互作用，与 QC 主要通过氢键和静电作用相互作用。此外，EA 的加入促进了 MP 在氧化后形成蜂窝状微结构的凝胶。因此，TSSs、EA 和 QC 都能显著抑制 MP 氧化并改变其理化性质，但只有 EA 能增强 MP 氧化后的凝胶性质。这些结果有助于提高植物副产品的综合利用，并为 TSSs 在肉制品改良中的作用提供了理论参考。

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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.