Effect sized protein in chicken myogenic fiber on thermally induced gel oxidation and hydropower.

Xia Tianlan of Nanjing Agricultural University's School of Food Science and Engineering, Jiangsu Province's Coordinated Innovation Center for Quality and Safety Control of Meat Production and Processing, key laboratory for processing and quality control of agricultural and animal products of the Ministry of Agriculture, and Xia Tianlan of the Key Laboratory of Meat Processing and Quality Control of the Ministry of Education studied the effect strain of chicken myogenic fiber protein concentration (20, 40, 60 mg/mL) on myogenic fiber protein oxidation and its subsequent effect on the hydraulic holding of thermally induced gels.
myogenic fibriprotein oxidation induced by the hydroxyl-free radical-generation system (10?mol/L FeCl3, 0.1mmol/L ascormhasic acid, and 1mmol/L H2O2) by measuring the pylate content.
to study the effects on holding water by measuring the molecular forces of water distribution, microstructure, free pyridoth and gel. The results of
showed that the induction group protein was highly oxidized compared to the uninduced group, and the content of the niobium base increased with the decrease of the protein concentration of myogenic fiber (24.67% increase at 20 mg/mL) (P 0.01).
with the decrease of the protein concentration of myogenic fiber, the relative content of non-flowing water, ion bonds, hydrogen bonds and free pyridoxa in the oxidizing group gel decreased, and the non-fluid water decreased by 8.01% and 5.98% at 20 mg/mL.
with the decrease of the concentration of myogenic fiber protein, the network structure of the oxidizing group gel is destroyed, the gel gap increases, the protein aggregation increases, the hydrophobic interaction increases (24% at 20 mg/mL), the relative content of free water increases, increases by 7.80% at 20 mg/mL, but decreases by 6.13% at 60 mg/mL.
the hydropower of the oxidizing group gel decreased with the reduction of the protein concentration of myogenic fiber, with a decrease of 17.75% and 8.07% at 20 mg/mL and 40 mg/mL, respectively, but an increase of 8.54% at 60 mg/mL.
results show that the concentration of myogenic fiber protein may be a potential factor affecting protein oxidation, and has a follow-up effect on the gel's holding hydraulics.
Source: Meat Research.