Changes in the Quality of Myofibrillar Protein Gel Damaged by High Doses of Epigallocatechin-3-Gallate as Affected by the Addition of Amylopectin
Lin Chen,
Rong Yang,
Xiaojing Fan,
Gongchen He,
Zhengshan Zhao,
Fangqu Wang,
Yaping Liu,
Mengyuan Wang,
Minyi Han,
Niamat Ullah,
Xianchao Feng
Affiliations
Lin Chen
College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
Rong Yang
College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
Xiaojing Fan
College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
Gongchen He
College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
Zhengshan Zhao
College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
Fangqu Wang
College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
Yaping Liu
College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
Mengyuan Wang
College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
Minyi Han
Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing 210095, China
Niamat Ullah
Department of Human Nutrition, The University of Agriculture Peshawar, Peshawar 25000, Pakistan
Xianchao Feng
College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Xianyang 712100, China
This work investigated the improvement of amylopectin addition on the quality of myofibrillar proteins (MP) gel damaged by high doses of epigallocatechin-3-gallate (EGCG, 80 μM/g protein). The results found that the addition of amylopectin partially alleviated the unfolding of MP induced by oxidation and EGCG, and enhanced the structural stability of MP. Amylopectin blocked the loss of the free amine group and thiol group, and increased the solubility of MP from 7.0% to 9.5%. The carbonyl analysis demonstrated that amylopectin addition did not weaken the antioxidative capacity of EGCG. It was worth noting that amylopectin significantly improved the gel properties of MP treated with a high dose of EGCG. The cooking loss was reduced from 51.2% to 35.5%, and the gel strength was reduced from 0.41 N to 0.29 N after adding high concentrations of amylopectin (A:E(8:1)). This was due to that amylopectin filled the network of MP gel after absorbing water and changed into a swelling state, and partially reduced interactions between EGCG and oxidized MP. This study indicated that amylopectin could be used to increase the polyphenol loads to provide a more lasting antioxidant effect for meat products and improve the deterioration of gel quality caused by oxidation and high doses of EGCG.
