Regulation of Mulberry Polyphenols and Their Microcapsules on the Structure and Gel Properties of Myofibrillar Proteins under Oxidative Stress
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Abstract:
The effects of mulberry polyphenols (MPs) and mulberry polyphenols-β-cyclodextrin (CD) microcapsules (MPMs) on the structure and functional properties of pork myofibrillar proteins in a LOX oxidation system were investigated. MPs, β-CD and MPMs were respectively added to myofibrillar proteins, and oxidation in the LOX oxidation system. Then, the effects of MPs and their microcapsules on the structure and gel properties of myofibrillar proteins were analyzed. MPs could effectively inhibit the carbonylation of myofibrillar protein, reduce the conversion of sulfhydryl groups to disulfide bonds, and improve the water-holding capacity of protein gel. Compared with the oxidation group, after the treatment with MPs, the carbonyl content decreased by 33.33%, the sulphydryl content increased by 54.87%, and the disulfide bond content decreased by 19.38%, which increased the water-holding capacity of the proteins from 20.22% to 23.11% (p<0.05), but the thermal stability of myofibrillar proteins modified with MPs. The encapsulation of MPs by β-CD decreased the negative effect of MPs on the whiteness of gel, and improved the structure and water-holding capacity of the gel through strengthening the hydrogen bonds between proteins. These above results showed that the MPMs made with β-CD as the wall material helped improve the oxidative stability and gel structure of myofibrillar proteins, and are expected to be used as a protein oxidation regulator for meat processing.
