Impact of pulsed electric field pretreatment on protein and its binding with sodium ions in brined beef

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2025-04-05 DOI:10.1016/j.ifset.2025.104020

Yuchen Guo , Tian Chen , Songmei Hu , Jianping Yue , Xiaobo Yu , Xinglian Xu , Minyi Han

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引用次数: 0

Abstract

This study investigates the effects of pulsed electric field (PEF) pretreatment on the protein properties of a beef matrix following brining, specifically focusing on the interaction between Na⁺ ions and proteins. We examined the impact of PEF pretreatment at varying field strengths (2, 3, and 4 kV/cm) for 60 s on NaCl diffusion and the secondary and tertiary structures of proteins in beef samples brined for 150 min. Results indicated that the highest NaCl content of 2.65 % (4 kV/cm) was considerably greater than the 2.32 % observed in the control group. PEF pretreatment altered the interaction between Na⁺ ions and proteins, enhancing the mobility of Na⁺. While the effects of PEF on protein composition and denaturation were insignificant, an increase in field strength resulted in a significant rise in β-sheet content and a corresponding decrease in random coil content (P < 0.05). Additionally, the increase in surface hydrophobicity and decrease in fluorescence intensity suggested that PEF pretreatment led to protein unfolding and an increase in the thermal denaturation temperature of the meat. Furthermore, the PEF-pretreated samples exhibited a tighter protein gel network during temperature sweeps and improved springiness. In conclusion, PEF pretreatment altered the protein structure and enhanced Na⁺ mobility in meat.

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脉冲电场预处理对盐水牛肉中蛋白质及其与钠离子结合的影响

本研究探讨了脉冲电场（PEF）预处理对盐水处理后牛肉基质蛋白质特性的影响，特别关注Na+离子与蛋白质之间的相互作用。我们研究了不同电场强度（2、3和4 kV/cm）的PEF预处理60 s对腌制150 min牛肉样品中NaCl扩散和蛋白质二级和三级结构的影响。结果表明，最高NaCl含量为2.65% (4 kV/cm)，显著高于对照组的2.32%。PEF预处理改变了Na+离子与蛋白质的相互作用，提高了Na+的迁移率。虽然电场对蛋白质组成和变性的影响不显著，但电场强度的增加导致β-薄片含量显著增加，随机线圈含量相应降低(P <；0.05)。此外，表面疏水性的增加和荧光强度的降低表明，PEF预处理导致了肉的蛋白质展开和热变性温度的升高。此外，经pef预处理的样品在温度扫描过程中表现出更紧密的蛋白质凝胶网络，并改善了弹性。综上所述，PEF预处理改变了肉中的蛋白质结构，增强了Na+的流动性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.