FOOD SCIENCE ›› 2020, Vol. 41 ›› Issue (2): 15-21.doi: 10.7506/spkx1002-6630-20190312-151

• Food Chemistry • Previous Articles     Next Articles

Effects of Sodium Pyrophosphate on Transglutaminase Catalyzed Cross-Linking and Gel Properties of Oxidized Pork Myofibrillar Protein

SUN Yue, GENG Xiaoqian, ZHANG Yueshu, WANG Shi, SHI Rui, ZHAO Hongfei, LI Chunqiang   

  1. (College of Food Science, Shenyang Agricultural University, Shenyang 110866, China)
  • Online:2020-01-25 Published:2020-01-19

Abstract: In this paper, the effects of sodium pyrophosphate (TSPP) on the degree of microbial transglutaminase (MTG)-induce cross-linking and gel properties of natural and oxidized pork myofibrillar protein were studied. Results showed that the oxidation degree of myofibrillar protein rose with the increase of H2O2 concentration. However, TSPP inhibited the attack of hydroxyl radicals on myofibrillar protein to some extent. Moreover, the cross-linking degree of TSPP-treated (+TSPP) samples was obviously higher than that of untreated (?TSPP) samples. Irrespective of TSPP treatment, the storage modulus (G’) and gel strength of protein gels were gradually reduced with increasing H2O2 concentration, but they later rebounded after MTG treatment and the increase was negatively correlated with increasing H2O2 concentration. Compared to the untreated counterpart, TSPP-treated unoxidized samples showed a higher increase in G’ and gel strength, but the increment decreased faster upon oxidation, suggesting that TSPP treatment helps MTG cross-linking enhance gel properties of myofibrillar protein despite having a detrimental effect upon oxidative stress.

Key words: microbial transglutaminase, sodium pyrophosphate, myofibrillar?protein;?cross-linking, gel properties

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