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The natural food polymer team of our hospital published the latest research results on the repair / improvement of oxidative damage myofibrillar protein gel properties
2021/04/23 10:23  

Recently, the natural food polymer team of our university published a research paper entitled "synergic recovery and enhancement of gelling properties of oxidative damaged myofibrillar protein by L-lysine and transglutaminase" online in Food Chemistry (impact factor 6.306), The method and internal mechanism of exogenous basic amino acid (lysine) / glutamine aminotransferase (TG) to repair / improve the gel properties of oxidative damaged myofibrillar protein (MP) were reported, which provided theoretical basis and reference for improving the processing performance of oxidative damaged raw meat under the condition of "low salt and no phosphorus". The client side of the Chinese core journal meat research reported this research for the first time.

Oxidative damage is an inevitable natural phenomenon in the storage and processing of raw meat, and it is an important reason for the deterioration of meat protein processing performance and meat products. It is of great significance to effectively inhibit the oxidative damage of protein in raw meat or improve the processing performance of damaged meat protein. The existing research mainly focuses on the use of different packaging technology, the use of various antioxidants and other strategies to inhibit the oxidative damage of raw meat components. These strategies have significant effect on inhibiting lipid oxidation, but have limited effect on inhibiting protein oxidation. Therefore, it has important theoretical significance and practical value to effectively improve the processing performance of oxidized meat protein. Due to the potential harm of long-term intake of salt and phosphate to human health, this study proposed the idea of synergetic repair / improvement of oxidative damage myofibrillar protein based on the structure of exogenous amino acid regulatory protein and the characteristics of TG covalent cross-linked protein, which provides a theoretical basis and reference for improving the processing performance of oxidized raw meat under the condition of "low salt and no phosphorus".

The results showed that the addition of 5 mmol / L Lys significantly improved the cooking yield (16.8%) and breaking strength (increased 65.5%) of oxidative damaged MP gel; However, TG (E: S = 1:500) treatment increased the breaking strength of MP gel by 41.8% and cooking loss by 13.3%. The combination of the two (Lys + TG) showed great synergistic effect, and the resulting gel had fine, smooth and dense network structure. Therefore, the combination of Lys and TG can significantly improve the gel properties of oxidative damage MP.

Link to the original text: http://www.sciencedirect.com/science/article/pii/S0308814621008669

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