Effects of three polyphenols on the gel properties and structures of goose myofibrillar protein

Abstract

In this study, three polyphenols, including gallic acid (GA), quercetin (QR) and rutin (RH) were added into goose myofibrillar protein (GMP) to explore the effects on the gel properties and structures of GMP. Results showed that after adding polyphenols, the water holding capacity (WHC), and texture characteristics of GMP gel were significantly improved. Scanning electron microscopy results revealed that the structure of the GMP gel became denser after the addition of polyphenols. Fourier transform infrared spectroscopy (FTIR) results indicated that the secondary structure of GMP in QR group changed significantly, accompanied by a significant increase in β-sheet content (P < 0.05). Ultraviolet (UV) spectroscopy showed that the maximum absorption peak of the GMP was decreased apparently in the polyphenol supplement groups, especially in QR group, suggesting alterations in the tertiary structure of GMP. Additionally, molecular docking analysis confirmed that the polyphenols interacted with GMP primarily through hydrogen bonds and hydrophobic interactions. However, perhaps due to the denser protein gel microstructure, the digestion of GMP was decreased. In conclusion, although digestion was reduced, all three polyphenols improved the gel properties of GMP, with QR demonstrating the most significant effect, which was associated with structural changes in GMP.