{"title":"氯化钾联合其他组分部分替代NaCl对猪肌原纤维蛋白结构和凝胶特性的影响","authors":"Yue Hu, Qiang Wang, Fangda Sun, Qian Chen, Xiufang Xia, Qian Liu, Baohua Kong","doi":"10.1016/j.meatsci.2022.108832","DOIUrl":null,"url":null,"abstract":"<div><p>The effects of partial replacement of NaCl by KCl combined with other components on the structure and gel properties of porcine myofibrillar protein (MP) were investigated. Three salt substitute formulas were used: 100% NaCl (control, SF<sub>1</sub>), 70% NaCl +30% KCl (SF<sub>2</sub>), and 70% NaCl +20% KCl + 10% other components (SF<sub>3</sub>). The solubility, surface hydrophobicity, reactive sulfhydryl content, zeta potential, EAI and ESI of SF<sub>3</sub> sample were significantly higher than those of SF<sub>1</sub> sample (<em>P</em> < 0.05). SF<sub>3</sub> reduced the α-helix content and increased the β-sheet content (<em>P</em> < 0.05). Low field nuclear magnetic resonance showed that <em>T</em><sub>21</sub> and <em>T</em><sub>22</sub> of SF<sub>3</sub> sample were shorter than SF<sub>1</sub> and SF<sub>2</sub> samples (<em>P</em> < 0.05), implying that SF<sub>3</sub> reduced the mobility of mobile water and free water. Additionally, SF<sub>3</sub><span> had a better gel water holding capacity, gel strength, and gel microstructure. Overall, partial replacement of NaCl by KCl combined with other components improves the physicochemical and gel properties of MP.</span></p></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"190 ","pages":"Article 108832"},"PeriodicalIF":7.1000,"publicationDate":"2022-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"7","resultStr":"{\"title\":\"Role of partial replacement of NaCl by KCl combined with other components on structure and gel properties of porcine myofibrillar protein\",\"authors\":\"Yue Hu, Qiang Wang, Fangda Sun, Qian Chen, Xiufang Xia, Qian Liu, Baohua Kong\",\"doi\":\"10.1016/j.meatsci.2022.108832\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>The effects of partial replacement of NaCl by KCl combined with other components on the structure and gel properties of porcine myofibrillar protein (MP) were investigated. Three salt substitute formulas were used: 100% NaCl (control, SF<sub>1</sub>), 70% NaCl +30% KCl (SF<sub>2</sub>), and 70% NaCl +20% KCl + 10% other components (SF<sub>3</sub>). The solubility, surface hydrophobicity, reactive sulfhydryl content, zeta potential, EAI and ESI of SF<sub>3</sub> sample were significantly higher than those of SF<sub>1</sub> sample (<em>P</em> < 0.05). SF<sub>3</sub> reduced the α-helix content and increased the β-sheet content (<em>P</em> < 0.05). Low field nuclear magnetic resonance showed that <em>T</em><sub>21</sub> and <em>T</em><sub>22</sub> of SF<sub>3</sub> sample were shorter than SF<sub>1</sub> and SF<sub>2</sub> samples (<em>P</em> < 0.05), implying that SF<sub>3</sub> reduced the mobility of mobile water and free water. Additionally, SF<sub>3</sub><span> had a better gel water holding capacity, gel strength, and gel microstructure. Overall, partial replacement of NaCl by KCl combined with other components improves the physicochemical and gel properties of MP.</span></p></div>\",\"PeriodicalId\":389,\"journal\":{\"name\":\"Meat Science\",\"volume\":\"190 \",\"pages\":\"Article 108832\"},\"PeriodicalIF\":7.1000,\"publicationDate\":\"2022-08-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"7\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Meat Science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0309174022001000\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Meat Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0309174022001000","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
Role of partial replacement of NaCl by KCl combined with other components on structure and gel properties of porcine myofibrillar protein
The effects of partial replacement of NaCl by KCl combined with other components on the structure and gel properties of porcine myofibrillar protein (MP) were investigated. Three salt substitute formulas were used: 100% NaCl (control, SF1), 70% NaCl +30% KCl (SF2), and 70% NaCl +20% KCl + 10% other components (SF3). The solubility, surface hydrophobicity, reactive sulfhydryl content, zeta potential, EAI and ESI of SF3 sample were significantly higher than those of SF1 sample (P < 0.05). SF3 reduced the α-helix content and increased the β-sheet content (P < 0.05). Low field nuclear magnetic resonance showed that T21 and T22 of SF3 sample were shorter than SF1 and SF2 samples (P < 0.05), implying that SF3 reduced the mobility of mobile water and free water. Additionally, SF3 had a better gel water holding capacity, gel strength, and gel microstructure. Overall, partial replacement of NaCl by KCl combined with other components improves the physicochemical and gel properties of MP.
期刊介绍：
The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.
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