Role of partial replacement of NaCl by KCl combined with other components on structure and gel properties of porcine myofibrillar protein

IF 7.1 1区农林科学 Q1 Agricultural and Biological Sciences Meat Science Pub Date : 2022-08-01 DOI:10.1016/j.meatsci.2022.108832

Yue Hu, Qiang Wang, Fangda Sun, Qian Chen, Xiufang Xia, Qian Liu, Baohua Kong

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引用次数: 7

Abstract

The effects of partial replacement of NaCl by KCl combined with other components on the structure and gel properties of porcine myofibrillar protein (MP) were investigated. Three salt substitute formulas were used: 100% NaCl (control, SF₁), 70% NaCl +30% KCl (SF₂), and 70% NaCl +20% KCl + 10% other components (SF₃). The solubility, surface hydrophobicity, reactive sulfhydryl content, zeta potential, EAI and ESI of SF₃ sample were significantly higher than those of SF₁ sample (P < 0.05). SF₃ reduced the α-helix content and increased the β-sheet content (P < 0.05). Low field nuclear magnetic resonance showed that T₂₁ and T₂₂ of SF₃ sample were shorter than SF₁ and SF₂ samples (P < 0.05), implying that SF₃ reduced the mobility of mobile water and free water. Additionally, SF₃ had a better gel water holding capacity, gel strength, and gel microstructure. Overall, partial replacement of NaCl by KCl combined with other components improves the physicochemical and gel properties of MP.

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氯化钾联合其他组分部分替代NaCl对猪肌原纤维蛋白结构和凝胶特性的影响

研究了氯化钾联合其他组分部分替代NaCl对猪肌原纤维蛋白(MP)结构和凝胶特性的影响。采用100% NaCl(对照，SF1)、70% NaCl +30% KCl (SF2)和70% NaCl +20% KCl + 10%其他组分(SF3) 3种盐替代配方。SF3样品的溶解度、表面疏水性、活性巯基含量、zeta电位、EAI和ESI均显著高于SF1样品(P <0.05)。SF3降低了α-螺旋含量，增加了β-薄片含量(P <0.05)。低场核磁共振显示SF3样品的T21和T22比SF1和SF2样品短(P <0.05)，说明SF3降低了流动水和自由水的流动性。此外，SF3具有更好的凝胶持水能力、凝胶强度和凝胶微观结构。总的来说，KCl与其他组分的结合部分取代了NaCl，改善了MP的理化和凝胶性能。

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来源期刊

Meat Science 工程技术-食品科技

CiteScore

12.60

自引率

9.90%

发文量

282

审稿时长

60 days

期刊介绍： The aim of Meat Science is to serve as a suitable platform for the dissemination of interdisciplinary and international knowledge on all factors influencing the properties of meat. While the journal primarily focuses on the flesh of mammals, contributions related to poultry will be considered if they enhance the overall understanding of the relationship between muscle nature and meat quality post mortem. Additionally, papers on large birds (e.g., emus, ostriches) as well as wild-captured mammals and crocodiles will be welcomed.