Effect of curcumin on physicochemical and gel properties of pork myofibrillar protein under oxidative condition

Abstract

Abstract: Pork myofibrillar proteins (MPs) were treated with different concentrations of curcumin (0, 5, 10, 15, 20 μmol/L) in a simulated oxidation system with 5 mmol/L H2O2. Changes in gel whiteness, cooking loss, water retention, texture, dynamic rheology, intermolecular force, microstructure and electrophoresis were analyzed to study the effect of different curcumin concentrations on the gel properties of pork MPs. The results indicate that the addition of curcumin has a positive effect on the formation of a more stable and compact network structure within the MPs gel. This alleviates issues related to gel softening, structure loosening, decreased water holding capacity, and increased cooking loss caused by oxidation. Additionally, the study of rheological properties reveals that the addition of curcumin enhances both the storage modulus (G') and loss modulus (G'') of the MPs gel post-oxidation. This suggests that curcumin promotes the formation of a gel with an elastic and stable three-dimensional network structure, improving the gel characteristics of the MPs. Moreover, within a certain concentration range, higher curcumin concentrations lead to better gel formation.

Key words: curcumin, myofibrillar protein, oxidation regulation, gel properties

CLC Number:

TS251.1

chang haijun Yuan-Wei SHI. Effect of curcumin on physicochemical and gel properties of pork myofibrillar protein under oxidative condition[J]. FOOD SCIENCE, 0, (): 0-0.

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