The natural food polymer team of Shaanxi University of Science and Technology publishes the latest research results on the repair/improvement of oxidative damage myofibril protein gel performance

Recently, the foodmate.
net/tag_3785.
html" class="zdbq" title="Natural food related food information" target="_blank">natural food polymer team of Shaanxi University of Science and Technology published an online report entitled "Synergistic recovery and enhancement of gelling properties of oxidatively damaged myofibrillar protein by L-lysine and transglutaminase" research papers, reported the exogenous basic foodmate.
net/tag_44.
html" class="zdbq" title="Amino acid related food information" target="_blank">amino acids ( foodmate.
net/tag_1068.
html" class="zdbq" title="Lysine related food information" target="_blank">lysine ) / transglutaminase (TG) complex repair / improvement of oxidative damage myofibrillar foodmate.
net/tag_3855.
html" class="zdbq" title="Protein related food information" target="_blank">protein (MP) foodmate.
net/tag_2861.
html" class="zdbq" title="Gel-related food information" target="_blank">gel method and the performance of the internal mechanism for the " foodmate.
net/tag_321.
html" class="zdbq" title="Low-salt related food information" target="_blank">low The improvement of the processing performance of oxidatively damaged foodmate.
net/tag_4442.
html" class="zdbq" title="Raw meat related food information" target="_blank">raw meat under the condition of " foodmate.
net/tag_321.
html" class="zdbq" title="Low-salt related food information" target="_blank">salt and no phosphorus" provides a certain theoretical basis and reference.
The client of the Chinese core journal "Meat Research" reported the research as soon as possible.

 

Oxidative damage is an inevitable natural phenomenon in the storage and processing of raw meat, and is an important cause of meat protein processing performance and meat deterioration.
It is of great significance to effectively inhibit the oxidative damage of the protein in the raw meat or to improve the processing performance of the damaged meat protein.
Existing research mainly focuses on the use of different packaging technologies and the use of various antioxidants to inhibit the oxidative damage of raw meat components.
These strategies have significant effects in inhibiting fat oxidation, but have limited effects in inhibiting protein oxidation.
Therefore, effectively improving the processing performance of oxidatively damaged meat protein has important theoretical significance and practical value.
Due to the potential harm of long-term intake of salt and phosphate to human health, this study proposes an idea based on the structure of exogenous amino acid regulatory protein and the properties of TG covalent cross-linking protein to repair/improve oxidative damage to myofibril protein.
It provides a certain theoretical basis and reference for improving the processing performance of oxidatively damaged raw meat under the conditions of "low salt and no phosphorus".

 

The results of the study showed that the addition of 5 mmol/L Lys significantly improved the cooking yield (16.
8%) and breaking strength (increase of 65.
5%) of oxidatively damaged MP gel; while TG (E:S=1:500) treatment resulted in oxidation The breaking strength of damaged MP gel increased by 41.
8%, and the cooking loss increased by 13.
3%.
The combination of the two (Lys+TG) shows great synergy, and the resulting gel has a fine, smooth and dense network structure.
Therefore, the combination of Lys and TG can significantly improve the gel properties of oxidatively damaged MP.

 

　　Original link: 　　Recently, the foodmate.
net/tag_3785.
html" class="zdbq" title="Natural food related food information" target="_blank">natural food polymer team of Shaanxi University of Science and Technology published an online report entitled "Synergistic recovery and enhancement of gelling properties of oxidatively damaged myofibrillar protein by L-lysine and transglutaminase" research papers, reported the exogenous basic foodmate.
net/tag_44.
html" class="zdbq" title="Amino acid related food information" target="_blank">amino acids ( foodmate.
net/tag_1068.
html" class="zdbq" title="Lysine related food information" target="_blank">lysine ) / transglutaminase (TG) complex repair / improvement of oxidative damage myofibrillar foodmate.
net/tag_3855.
html" class="zdbq" title="Protein related food information" target="_blank">protein (MP) foodmate.
net/tag_2861.
html" class="zdbq" title="Gel-related food information" target="_blank">gel method and the performance of the internal mechanism for the " foodmate.
net/tag_321.
html" class="zdbq" title="Low-salt related food information" target="_blank">low The improvement of the processing performance of oxidatively damaged foodmate.
net/tag_4442.
html" class="zdbq" title="Raw meat related food information" target="_blank">raw meat under the condition of " foodmate.
net/tag_321.
html" class="zdbq" title="Low-salt related food information" target="_blank">salt and no phosphorus" provides a certain theoretical basis and reference.
The client of the Chinese core journal "Meat Research" reported the research as soon as possible.

 

　　Oxidative damage is an inevitable natural phenomenon in the storage and processing of raw meat, and is an important cause of meat protein processing performance and meat deterioration.
It is of great significance to effectively inhibit the oxidative damage of the protein in the raw meat or to improve the processing performance of the damaged meat protein.
Existing research mainly focuses on the use of different packaging technologies and the use of various antioxidants to inhibit the oxidative damage of raw meat components.
These strategies have significant effects in inhibiting fat oxidation, but have limited effects in inhibiting protein oxidation.
Therefore, effectively improving the processing performance of oxidatively damaged meat protein has important theoretical significance and practical value.
Due to the potential harm of long-term intake of salt and phosphate to human health, this study proposes an idea based on the structure of exogenous amino acid regulatory protein and the properties of TG covalent cross-linking protein to repair/improve oxidative damage to myofibril protein.
It provides a certain theoretical basis and reference for improving the processing performance of oxidatively damaged raw meat under the conditions of "low salt and no phosphorus".

 

　　The results of the study showed that the addition of 5 mmol/L Lys significantly improved the cooking yield (16.
8%) and breaking strength (increase of 65.
5%) of oxidatively damaged MP gel; while TG (E:S=1:500) treatment resulted in oxidation The breaking strength of damaged MP gel increased by 41.
8%, and the cooking loss increased by 13.
3%.
The combination of the two (Lys+TG) shows great synergy, and the resulting gel has a fine, smooth and dense network structure.
Therefore, the combination of Lys and TG can significantly improve the gel properties of oxidatively damaged MP.

 

　　Original link: