Interaction mechanisms of κ-carrageenan, gum Arabic, xanthan gum, and sodium alginate with pork myofibrillar proteins: Impacts on heat-induced aggregation and in vitro digestive behaviors of proteins

IF 11 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Hydrocolloids Pub Date : 2025-04-11 DOI:10.1016/j.foodhyd.2025.111450

Soeun Kim , Kyung Jo , Minkyung Woo , Seul-Ki-Chan Jeong , Hayeon Jeon , Yun-Sang Choi , Samooel Jung , Seonmin Lee

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Abstract

This study aimed to investigate the interaction mechanism between myofibrillar proteins (MPs) and polysaccharides as well as the digestive behavior of proteins. Myofibrillar protein extract (MPE) was mixed with four anionic polysaccharides (κ-carrageenan, CAR; gum Arabic, GA; xanthan gum, XT; sodium alginate, SA). MPE-XT and MPE-SA showed significantly reduced maximum tryptophan fluorescence intensity (FI_max) compared to MPE (P < 0.05). MPE-CAR and MPE-GA showed reduced FI_max and a red shift of the peak (P < 0.05) with increased surface hydrophobicity (P < 0.05). After heating of the MPEs, all coagulated MPs (MPCs) showed shear-thinning properties in the frequency sweep test. MPC-CAR and MPC-GA formed cohesive aggregates while MPC-XT and MPC-SA formed fluid-like structures with low complex viscosity. After in vitro digestion, the digesta of MPC (MPD)-CAR showed α-amino group content similar to that of MPD during both gastric and intestinal phases (P > 0.05), but the protein content of the <3 kDa fraction was lower (P < 0.05) with the presence of high molecular weight proteins in the electrophoretogram. MPD-GA released more α-amino groups after intestinal digestion than MPD (P < 0.05), but the protein content of the <3 kDa fraction was similar to that of MPD (P > 0.05). MPD-XT and MPD-SA showed higher α-amino group content than MPD in both gastric and intestinal phases (P < 0.05), with MPD-SA displaying a higher protein content of the <3 kDa fraction compared to MPD (P < 0.05). These findings suggest that differences in the interactions between polysaccharides and MPs alter protein structure and rheological properties, which in turn influence the in vitro protein digestion behavior.

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κ-卡拉胶、阿拉伯胶、黄原胶和海藻酸钠与猪肉肌原纤维蛋白的相互作用机制：对蛋白质热诱导聚集和体外消化行为的影响

本研究旨在探讨肌纤维蛋白（MPs）与多糖之间的相互作用机制以及蛋白质的消化行为。将肌原纤维蛋白提取物（MPE）与四种阴离子多糖（κ-卡拉胶，CAR；阿拉伯树胶，GA；黄原胶，XT；海藻酸钠，SA）混合。与 MPE 相比，MPE-XT 和 MPE-SA 的最大色氨酸荧光强度（FImax）明显降低（P < 0.05）。MPE-CAR 和 MPE-GA 的 FImax 降低，峰值红移（P < 0.05），表面疏水性增加（P < 0.05）。加热 MPE 后，所有凝固的 MP（MPC）在扫频试验中都显示出剪切稀化特性。MPC-CAR和MPC-GA形成了粘性聚集体，而MPC-XT和MPC-SA则形成了具有低复合粘度的流体状结构。体外消化后，MPC（MPD）-CAR 的消化液在胃和肠道阶段均显示出与 MPD 相似的 α-氨基含量（P > 0.05），但<3 kDa 部分的蛋白质含量较低（P < 0.05），电泳图中存在高分子量蛋白质。与 MPD 相比，MPD-GA 在肠道消化后释放出更多的α-氨基（P <0.05），但其 3 kDa 部分的蛋白质含量与 MPD 相似（P >0.05）。MPD-XT和MPD-SA在胃和肠阶段的α-氨基含量均高于MPD（P <0.05），其中MPD-SA的<3 kDa部分的蛋白质含量高于MPD（P <0.05）。这些研究结果表明，多糖与 MPs 之间相互作用的差异会改变蛋白质的结构和流变特性，进而影响蛋白质的体外消化行为。

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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.