Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging
The objective of this study was to investigate the effect of pork oxidation through modified atmosphere packaging (MAP) on gel characteristics of myofibrillar proteins (MP) during the heat-induced gelation process. The pork <i>longissimus thoracis</i> (LT) was treated by MAP at varying o...
| 出版年: | Foods |
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| 主要な著者: | , , , , , , , , , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
MDPI AG
2024-01-01
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| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2304-8158/13/3/391 |
| _version_ | 1850006364479291392 |
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| author | Rui Liu Wen Guan Wei Lv Zhuangli Kang Qingling Wang Duxin Jin Xinxin Zhao Qingfeng Ge Mangang Wu Hai Yu |
| author_facet | Rui Liu Wen Guan Wei Lv Zhuangli Kang Qingling Wang Duxin Jin Xinxin Zhao Qingfeng Ge Mangang Wu Hai Yu |
| author_sort | Rui Liu |
| collection | DOAJ |
| container_title | Foods |
| description | The objective of this study was to investigate the effect of pork oxidation through modified atmosphere packaging (MAP) on gel characteristics of myofibrillar proteins (MP) during the heat-induced gelation process. The pork <i>longissimus thoracis</i> (LT) was treated by MAP at varying oxygen concentrations (0, 20, 40, 60, and 80% O<sub>2</sub>) with a 5-day storage at 4 °C for the detection of MP oxidation and gel properties. The findings showed the rise of O<sub>2</sub> concentration resulted in a significant increase of carbonyl content, disulfide bond, and particle size, and a decrease of sulfhydryl content and MP solubility (<i>p</i> < 0.05). The gel textural properties and water retention ability were significantly improved in MAP treatments of 0–60% O<sub>2</sub> (<i>p</i> < 0.05), but deteriorated at 80% O<sub>2</sub> level. As the concentration of O<sub>2</sub> increased, there was a marked decrease in the α-helix content within the gel, accompanied by a simultaneous increase in β-sheet content (<i>p</i> < 0.05). Additionally, a judicious oxidation treatment (60% O<sub>2</sub> in MAP) proved beneficial for crafting dense and uniform gel networks. Our data suggest that the oxidation treatment of pork mediated by O<sub>2</sub> concentration in MAP is capable of reinforcing protein hydrophobic interaction and disulfide bond formation, thus contributing to the construction of superior gel structures and properties. |
| format | Article |
| id | doaj-art-9ea33fcfe06e438abeefa8bb725cf664 |
| institution | Directory of Open Access Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| spelling | doaj-art-9ea33fcfe06e438abeefa8bb725cf6642025-08-20T00:46:43ZengMDPI AGFoods2304-81582024-01-0113339110.3390/foods13030391Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere PackagingRui Liu0Wen Guan1Wei Lv2Zhuangli Kang3Qingling Wang4Duxin Jin5Xinxin Zhao6Qingfeng Ge7Mangang Wu8Hai Yu9College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaSchool of Tourism and Cuisine, Engineering Technology Research Center of Yangzhou Prepared Cuisine, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaThe objective of this study was to investigate the effect of pork oxidation through modified atmosphere packaging (MAP) on gel characteristics of myofibrillar proteins (MP) during the heat-induced gelation process. The pork <i>longissimus thoracis</i> (LT) was treated by MAP at varying oxygen concentrations (0, 20, 40, 60, and 80% O<sub>2</sub>) with a 5-day storage at 4 °C for the detection of MP oxidation and gel properties. The findings showed the rise of O<sub>2</sub> concentration resulted in a significant increase of carbonyl content, disulfide bond, and particle size, and a decrease of sulfhydryl content and MP solubility (<i>p</i> < 0.05). The gel textural properties and water retention ability were significantly improved in MAP treatments of 0–60% O<sub>2</sub> (<i>p</i> < 0.05), but deteriorated at 80% O<sub>2</sub> level. As the concentration of O<sub>2</sub> increased, there was a marked decrease in the α-helix content within the gel, accompanied by a simultaneous increase in β-sheet content (<i>p</i> < 0.05). Additionally, a judicious oxidation treatment (60% O<sub>2</sub> in MAP) proved beneficial for crafting dense and uniform gel networks. Our data suggest that the oxidation treatment of pork mediated by O<sub>2</sub> concentration in MAP is capable of reinforcing protein hydrophobic interaction and disulfide bond formation, thus contributing to the construction of superior gel structures and properties.https://www.mdpi.com/2304-8158/13/3/391pork pastemodified atmosphere packagingprotein oxidationtextural propertieswater holding capacity |
| spellingShingle | Rui Liu Wen Guan Wei Lv Zhuangli Kang Qingling Wang Duxin Jin Xinxin Zhao Qingfeng Ge Mangang Wu Hai Yu Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging pork paste modified atmosphere packaging protein oxidation textural properties water holding capacity |
| title | Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging |
| title_full | Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging |
| title_fullStr | Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging |
| title_full_unstemmed | Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging |
| title_short | Oxidative Modification, Structural Conformation, and Gel Properties of Pork Paste Protein Mediated by Oxygen Concentration in Modified Atmosphere Packaging |
| title_sort | oxidative modification structural conformation and gel properties of pork paste protein mediated by oxygen concentration in modified atmosphere packaging |
| topic | pork paste modified atmosphere packaging protein oxidation textural properties water holding capacity |
| url | https://www.mdpi.com/2304-8158/13/3/391 |
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