Scientia Agricultura Sinica ›› 2021, Vol. 54 ›› Issue (16): 3527-3536.doi: 10.3864/j.issn.0578-1752.2021.16.014

• FOOD SCIENCE AND ENGINEERING • Previous Articles     Next Articles

Synergistic Enhancement of Gelling Properties of Oxidatively Damaged Myofibrillar Protein by Sodium Pyrophosphate and Transglutaminase

LI BaoLing(),LI Ying,FAN Xin,MA WenHui,CAO YunGang()   

  1. School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi’an 710021
  • Received:2020-11-05 Accepted:2021-01-07 Online:2021-08-16 Published:2021-08-24
  • Contact: YunGang CAO E-mail:1650608180@qq.com;caoyungang@sust.edu.cn

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Abstract:

【Objective】 This study was designed to explore the effects of sodium pyrophosphate (PP), transglutaminase (TG), and their combination (PP+TG) on the gelling properties of oxidatively damaged pork myofibrillar protein (MP), which was expected to provide a theoretical basis for the enhancement of functional properties of oxidatively damaged proteins. 【Method】 MP was extracted from porcine longissimus lumborum muscle, and oxidized using a lipoxygenase-linoleic acid oxidation system. Subsequently, PP (1 mmol∙L-1), TG (E:S=1:500) and their combination (PP+TG) were added and incorporated into the oxidatively damaged MP systems, respectively. The effects of different additive treatments on the secondary and tertiary structures of oxidatively damaged MP solution were investigated by circular dichroism spectroscopy and endogenous tryptophan fluorescence, respectively. The changes of cross-linking and aggregation of MP with different treatments were investigated through measuring particle size, solubility and SDS-PAGE. The textural properties of MP gels were measured by physical property tester, and the water holding capacity (WHC) was determined by centrifugation method. The whiteness of the MP gels was measured by spectrophotometer, and the microstructure of the MP gels was observed by a scanning electron microscopy. 【Result】 The results showed that PP treatment significantly changed the protein conformation, reduced the mean particle size and enhanced the solubility of oxidatively damaged MP, and obviously enhanced the gel strength and water holding capacity (P <0.05). The microstructure of gel with PP treatment was more regular, uniform and delicate than that of oxidatively damaged MP gel. TG treatment significantly improved the gel strength, but had no positive effect on the water holding capacity. While the MP gel with TG treatment had a compact microstructure with small pores, there were still irregular shape and rough surface. On the whole, the combination of PP and TG had the best synergistic effect. The gel strength and water holding capacity of oxidatively damaged MP under PP+TG treatment were significantly enhanced, and the gel performance was obviously better than that of non-oxidized MP. 【Conclusion】 The combination of PP and TG could effectively improve the gelling properties of oxidatively damaged MP.

Key words: myofibrillar protein, sodium pyrophosphate, transglutaminase, oxidation, gelling properties

Fig. 1

Effects of different treatments on the structure of MP solution"

Fig. 2

Effects of different treatments on endogenous tryptophan fluorescence of MP"

Fig. 3

Effects of different treatments on the particle size of MP solution Different lowercase letters indicate significant difference (P<0.05). The same as below"

Fig. 4

Effects of different treatments on the crosslinking and aggregation of MP"

Fig. 5

Effects of different treatments on solubility of MP"

Fig. 6

Effects of different treatments on the properties of MP gel"

Fig. 7

Effects of different treatments on the microstructure of MP gel"

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