Effect of Polyphenols on the Oxidation and Gel Properties of Pork Myofibrillar Protein

doi:10.7506/spkx1002-6630-201621008

Abstract

Abstract:

The objective of this study was to investigate the effects of different concentrations of polyphenol compounds
including tannic acid (TA) and gallic acid (GA) on the oxidation and gel properties of pork myofibrillar protein (MP) in
hydroxyl radical oxidation system. Results indicated that treatments with 0.05% TA and 0.25% GA could significantly inhibit
the increase of carbonyl and bityrosine content (P < 0.05), increase the maximum transition temperature (Tm) and waterholding
capacity (WHC) of MP, and their effect was equivalent to that of the 0.02% BHA treatment group. Scanning electron
microscopy results revealed that different phenolic compounds had different influence on MP gel microstructure. MP gel
structure became more compact after adding 0.05% TA. In conclusion, polyphenols can inhibit MP oxidation and improve
thermal stability, WHC and gel strength of MP.

Key words: polyphenol, myofibrillar proteins, protein oxidation, structure, gelation

CLC Number:

TS251.51

ZHANG Huiyun, WU Jingjuan, GUO Xinyu. Effect of Polyphenols on the Oxidation and Gel Properties of Pork Myofibrillar Protein[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201621008.

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Effect of Polyphenols on the Oxidation and Gel Properties of Pork Myofibrillar Protein

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