Myofibrillar Protein Cross-Linking and Gelling Behavior Modified by Structurally Relevant Phenolic Compounds

Guo, Anqi; Jiang, Jiang; True, Alma D.; Xiong, Youling L.

doi:10.1021/acs.jafc.0c04365

Cited by 67 publications

(48 citation statements)

References 44 publications

(87 reference statements)

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“…One is via quinones acting as a bridge to connect two peptides (protein-quinoneprotein) and the other is the oxidative transformation of sulfhydryls to disulfide bonds. 32 Han et al 27 also suggested that the molar masses of scallop gonad protein isolates and its EGCG conjugates were 101.3 and 225.3 kDa, respectvely. Liu et al 33 reported that, after conjugation with EGCG, the molar mass of zein increased from 36.0 to 54.7 kDa.…”

Section: Resultsmentioning

confidence: 99%

Conjugation of (–)‐epigallocatechin‐3‐gallate and protein isolate from large yellow croaker (Pseudosciaena crocea) roe: improvement of antioxidant activity and structural characteristics

Han

Yin

et al. 2021

J Sci Food Agric

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BACKGROUND: Large yellow croaker (Pseudosciaena crocea) roe is the main by-product in the processing of large yellow croaker. Previous studies have found that its protein isolates are composed of vitellogenin, as well as vitellogenin B and C, having good functional properties. (-)-Epigallocatechin-3-gallate (EGCG) is a natural antioxidant component that can be combined with protein to improve antioxidant activity and structural characteristics of protein.RESULTS: EGCG was bound with the P. crocea roe protein isolate (pcRPI) by the free radical method to prepare the conjugate. The formation of pcRPI-EGCG conjugates was confirmed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis and gel permeation chromatography, which showed that the calculated weight-average molar masses of native-pcRPI and pcRPI-EGCG conjugates were 86.9 and 215.3 kDa, respectively. The results of fluorescence, ultraviolet, circular and infrared spectra indicated that the conjugation of EGCG with native-pcRPI changed the secondary and tertiary structure of native-pcRPI. The pcRPI-EGCG conjugates exhibited higher thermal stability than native-pcRPI. The radical scavenging and reducing power of native-pcRPI were increased by 2.0-2.5-and 1.4-fold, respectively, after the EGCG-grafting reaction.CONCLUSION: These results indicate that the binding of pcRPI and EGCG effectively improved the antioxidant properties and structural characteristics of the pcRPI.

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Section: Resultsmentioning

confidence: 99%

Conjugation of (–)‐epigallocatechin‐3‐gallate and protein isolate from large yellow croaker (Pseudosciaena crocea) roe: improvement of antioxidant activity and structural characteristics

Han

Yin

et al. 2021

J Sci Food Agric

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“…According to these results, it is possible that some phenolic compounds could be extracted under the conditions used for the protein SP extraction, influencing the physicochemical properties, including the gel-like structure, of MP in SP through both covalent and noncovalent interactions (reversible or irreversible pathways) resulting in the blockage of exposed hydrophobic sites, reducing the surface area, lowering the concentration of MP available to interact in the formation of the gel-like structure and affecting the texture properties. In addition, the lack of improvement on the texture properties in treatments where PUP extract was used may be attributed to the increase in free SH groups content, and their prompt to be attacked by the phenol ring structure (quinone) forming protein−quinone complexes, altering the gelation capability of proteins, which is the most important texture property in meat products ( Guo et al, 2021 ).…”

Section: Resultsmentioning

confidence: 99%

Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender

Cruz-López¹,

Escalona‐Buendía²,

Román‐Guerrero³

et al. 2022

Food Sci Anim Resour

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The most abundant Orthoptera in Mexico is a small grasshopper ( Sphenarium purpurascens ) which is considered a food source with increased nutritional value due to its high protein content. Insect proteins have gained relevance because of their high potential as gelling, texturing, and extender agents in the food industry. The objective of this study was to evaluate the effect of substituting meat with a soluble protein extract from grasshopper obtained by alkalisation or alkalisation-piezoelectric ultrasound, on the techno-functional, physicochemical, and sensory characteristics of cooked meat models (sausages). The soluble protein was extracted in NaHCO 3 pH 8 and a piezoelectric ultrasound 5-mm sonotrode at 20 kHz with 99% amplitude. Different formulations with meat substitution: 0%, 5%, 10%, and 15% were prepared and characterised for their rheological behaviour, emulsion stability, weight loss by cooking, total protein content, colour, and texture. Sensory evaluation was conducted with consumers using a test involving check-all-that-apply and overall liking. The alkalisation-piezoelectric ultrasound method improved the solubility and the techno-functional properties of the soluble grasshopper protein when applied in sausages at maximum levels of 10% meat substitution. The sensory evaluation indicated that the formulation with 5% meat substitution exhibited the same acceptability as the control sample. Given these results, the soluble protein treated with alkalisation and piezoelectric ultrasound could be used as an extender in meat products.

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“…MPE with concentration higher than 0.1% had higher expressible drip than that with 0.01% ( p < 0.05), which may be linked to the net results of protein and lipid oxidation as well as the degree of gelation and the emulsifying ability of the MPE at different concentrations. Guo et al [ 57 ] reported that phenolic compounds such as gallic acid, chlorogenic acid, propyl gallate, quercetin, catechin, and (−)-epigallocatechin-3-gallate (EGCG) caused unfolding and promoted cross-linking of myofibrillar proteins in myofibrillar protein–emulsion composite gel. All phenolics retarded the lipid oxidation of gel upon refrigerated storage [ 57 ].…”

Section: Resultsmentioning

confidence: 99%

“…Guo et al [ 57 ] reported that phenolic compounds such as gallic acid, chlorogenic acid, propyl gallate, quercetin, catechin, and (−)-epigallocatechin-3-gallate (EGCG) caused unfolding and promoted cross-linking of myofibrillar proteins in myofibrillar protein–emulsion composite gel. All phenolics retarded the lipid oxidation of gel upon refrigerated storage [ 57 ].…”

Section: Resultsmentioning

confidence: 99%

Glochidion wallichianum Leaf Extract as a Natural Antioxidant in Sausage Model System

Wongnen

Ruzzama

Chaijan

et al. 2022

Foods

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This study highlighted the role of an 80% ethanolic Mon-Pu (Glochidion wallichianum) leaf extract (MPE), a novel natural antioxidative ingredient, in controlling the oxidative stability and physicochemical properties of a cooked sausage model system (SMS). MPE had a total extractable phenolic content of 16 mg/100 g, with DPPH● scavenging activity, ABTS●+ scavenging activity, and ferric reducing antioxidant power of 2.3, 1.9, and 1.2 mmole Trolox equivalents (TE)/g, respectively. The effects of different concentrations of MPE (0.01–10%, w/w) formulated into SMS on lipid oxidation, protein oxidation, and discoloration were compared to synthetic butylated hydroxyl toluene (BHT; 0.003%, w/w) and a control (without antioxidant). The peroxide value (PV), thiobarbituric acid reactive substances (TBARS), and protein carbonyl contents of SMS tended to increase with increasing MPE concentration (p < 0.05), indicating that high MPE excipient has a pro-oxidative effect. The lowest lipid oxidation (PV and TBARS) and protein carbonyl contents were observed when 0.01% MPE was used to treat SMS (p < 0.05), which was comparable or even greater than BHT-treated SMS. High concentrations (1–10%) of MPE incorporation led to increases in the discoloration of SMS (p < 0.05) with a negligible change in pH of SMS. The water exudate was reduced when MPE was incorporated into SMS compared to control (p < 0.05). Furthermore, MPE at 0.01% significantly reduced lipid oxidation in cooked EMS during refrigerated storage. According to the findings, a low amount of MPE, particularly at 0.01%, in a formulation could potentially maintain the oxidative stability and physicochemical qualities of cooked SMS that are comparable to or better than synthetic BHT.

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Myofibrillar Protein Cross-Linking and Gelling Behavior Modified by Structurally Relevant Phenolic Compounds

Cited by 67 publications

References 44 publications

Conjugation of (–)‐epigallocatechin‐3‐gallate and protein isolate from large yellow croaker (Pseudosciaena crocea) roe: improvement of antioxidant activity and structural characteristics

Conjugation of (–)‐epigallocatechin‐3‐gallate and protein isolate from large yellow croaker (Pseudosciaena crocea) roe: improvement of antioxidant activity and structural characteristics

Characterization of Cooked Meat Models using Grasshopper (Sphenarium purpurascens) Soluble Protein Extracted by Alkalisation and Ultrasound as Meat-Extender

Glochidion wallichianum Leaf Extract as a Natural Antioxidant in Sausage Model System

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