Low-frequency alternating magnetic field and CaCl2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein

Shengming Zhao; Yu Liu; Liu Yang; Yanyan Zhao; Mingming Zhu; Hui Wang; Zhuangli Kang; Hanjun Ma

Food Chemistry: X (Jun 2024)

Low-frequency alternating magnetic field and CaCl2 influence the physicochemical, conformational and gel characteristics of low-salt myofibrillar protein

Shengming Zhao,
Yu Liu,
Liu Yang,
Yanyan Zhao,
Mingming Zhu,
Hui Wang,
Zhuangli Kang,
Hanjun Ma

Affiliations

Shengming Zhao: School of Food Science and Technology, Henan Institute of Science and Technology, PR China; Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China; Corresponding authors at: School of Food Science and Technology, Henan Institute of Science and Technology, PR China.
Yu Liu: School of Food Science and Technology, Henan Institute of Science and Technology, PR China; Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
Liu Yang: School of Food Science and Technology, Henan Institute of Science and Technology, PR China; Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
Yanyan Zhao: School of Food Science and Technology, Henan Institute of Science and Technology, PR China; Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
Mingming Zhu: School of Food Science and Technology, Henan Institute of Science and Technology, PR China; Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
Hui Wang: School of Food Science and Technology, Henan Institute of Science and Technology, PR China; Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China
Zhuangli Kang: School of Tourism and Cuisine, Yangzhou University, Yangzhou 225127, PR China
Hanjun Ma: School of Food Science and Technology, Henan Institute of Science and Technology, PR China; Research and Experimental Base for Traditional Specialty Meat Processing Techniques of the Ministry of Agriculture and Rural Affairs of the People's Republic of China, PR China; Corresponding authors at: School of Food Science and Technology, Henan Institute of Science and Technology, PR China.

Journal volume & issue: Vol. 22
p. 101341

Abstract

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In this study, the improvement mechanism of low-frequency alternating magnetic field (LF-AMF, 5 mT, 3 h) combined with calcium chloride (CaCl2, 0–100 mM) on the gel characteristics of low-salt myofibrillar protein (MP) was investigated. LF-AMF combined with 80 mM CaCl2 treatment increased solubility (32.71%), surface hydrophobicity (40.86 μg), active sulfhydryl content (22.57%), water-holding capacity (7.15%). Besides, the combined treatment decreased turbidity, particle size and intrinsic fluorescence strength of MP. Fourier transform infrared spectroscopy (FT-IR) results indicated that the combined treatment altered the secondary structure of MP by increasing β-sheet and β-turn, and reducing α-helix and random coil. The combined treatment also induced a high G' value and shortened T2 relaxation time for forming a homogeneous and compact gel structure. These results revealed that LF-AMF combined CaCl2 treatment could as a potential approach for modifying the gel characteristics of low-salt MP.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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