Synergistic effects of κ/ι-Carrageenan and partial substitution of NaCl with MgCl2 or CaCl2 on the gel properties of myofibrillar protein

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-02-25 DOI:10.1016/j.foodhyd.2025.111279

Can Luo , Ruiqi Wang , Yingying Gu , Xiyuan Liu , Jie Zhu

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Abstract

This study investigated the substitution of NaCl with MgCl₂ or CaCl₂ in κ/ι-carrageenan (κ/ι-car) myofibrillar protein complexes (K/I-MP) to improve low-sodium gel meat products. Texture and cooking loss analysis showed that the effects of MgCl₂ or CaCl₂ depended on the carrageenan type and conditions. κ-car exhibited a negative effect under Ca²⁺ (cooking loss increased by 30.69%) and a positive effect under Mg²⁺ (cooking loss decreased by 13.41%); both carrageenans showed regulatory effects, with κ-car having a greater impact. Analysis of hydrophobicity, sulfhydryl content, particle size, AFM, CD, rheology, infrared spectroscopy, and molecular docking revealed that Ca²⁺ and ι-car formed complexes via salt bridges, significantly enhancing MP aggregation and structural stability. Infrared spectroscopy and molecular docking further confirmed that ι-car reacted more readily with MP than κ-car Particle size increased from 1.5 μm to 2.5 μm, α-helix content rose from 25% to 35%, and hydrophobic group exposure decreased. In contrast, κ-car promoted aggregation through hydrophobic interactions and sulfhydryl crosslinking, with a weaker increase in α-helix content (25%–28%). Mg²⁺ had a weaker effect but significantly enhanced aggregation when combined with κ-car. In conclusion, Ca²⁺ enhanced MP structure via salt bridges, especially with ι-car, while κ-car promoted aggregation by altering protein conformation. Mg²⁺ had a weaker effect but enhanced aggregation with κ-car. These findings provide new insights into the synergy between divalent cations and carrageenan in MP gelation and strategies for developing low-sodium meat products.

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来源期刊

Food Hydrocolloids 工程技术-食品科技

CiteScore

19.90

自引率

14.00%

发文量

871

审稿时长

37 days

期刊介绍： Food Hydrocolloids publishes original and innovative research focused on the characterization, functional properties, and applications of hydrocolloid materials used in food products. These hydrocolloids, defined as polysaccharides and proteins of commercial importance, are added to control aspects such as texture, stability, rheology, and sensory properties. The research's primary emphasis should be on the hydrocolloids themselves, with thorough descriptions of their source, nature, and physicochemical characteristics. Manuscripts are expected to clearly outline specific aims and objectives, include a fundamental discussion of research findings at the molecular level, and address the significance of the results. Studies on hydrocolloids in complex formulations should concentrate on their overall properties and mechanisms of action, while simple formulation development studies may not be considered for publication. The main areas of interest are: -Chemical and physicochemical characterisation Thermal properties including glass transitions and conformational changes- Rheological properties including viscosity, viscoelastic properties and gelation behaviour- The influence on organoleptic properties- Interfacial properties including stabilisation of dispersions, emulsions and foams- Film forming properties with application to edible films and active packaging- Encapsulation and controlled release of active compounds- The influence on health including their role as dietary fibre- Manipulation of hydrocolloid structure and functionality through chemical, biochemical and physical processes- New hydrocolloids and hydrocolloid sources of commercial potential. The Journal also publishes Review articles that provide an overview of the latest developments in topics of specific interest to researchers in this field of activity.