Effects of phosphorylated ovalbumin on the quality of pork myofibrillar protein gel:an insight into gelling and physicochemical properties  

作　　者：Zhihui Yu Yating Gao Meng Wu Chaofan Zhao Xiubin Liu Xiaoyu Zhang Lixin Zhang Yisheng Chen 

机构地区：[1]College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,China [2]College of Animal Science and Technology,Hunan Agricultural University,Changsha 410128,China [3]Houji Laboratory in Shanxi Province,Shanxi Agricultural University,Taiyuan 030031,China

出　　处：《Journal of Future Foods》2024年第2期149-158,共10页未来食品学报（英文）

基　　金：the Innovation-Driven Development Capacity Enhancement Fund of Shanxi Province(SXYBKY2019041);National Key Research and Development Program(2021YFD1600604-03);Shanxi Scholarship Council of China(2021-068);Shanxi Agricultural University High-Level Talent Project(2021XG013).

摘　　要：This study aimed to investigate the effects of phosphorylated-ovalbumin(P-OVA)at different concentrations(0.5%and 1.0%)on the gel properties of pork myofibrillar protein(MP).The results showed that the textural properties such as gel hardness,cohesiveness,springiness and chewiness were improved with P-OVA addition at 0.5%.The water holding capacity(up to 75.89%)and gel strength(up to 168.56 g·mm)of MP gel were markedly increased after P-OVA addition.The absolute value of zeta potential reached 13.85 mV and maximum hydrophobicity(15.2μg)resulted from the addition of 0.5%P-OVA.The storage modulus(G’)and loss modulus(G’’)of MP gel were significantly increased from 50°C,and the G’and G’’significantly increased after 1.0%P-OVA addition,evidencing that the cross-linking effect of MP protein gel was enhanced.In addition,the P-OVA addition improved the structure of MP gel protein by reducing theα-helix,while increasing theβ-sheet and the r-value(the ratio between two ultraviolet second-derivative peak-to-trough distances),which further promoted the uniform and compact gel network structure.This work demonstrated that P-OVA is a highly effective modifier that significantly improves the quality of MP gel.From a view of practice,0.5%P-OVA is the optimal addition amount.

关 键 词：Phosphorylated ovalbumin Myofibrillar proteins Gel properties STRUCTURES 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]