Improving physicochemical properties of myofibrillar proteins from wooden breast of broiler by diverse glycation strategies

Ke Wang; Yan Li; Yimin Zhang; Ming Huang; Xinglian Xu; Harvey Ho; He Huang; Jingxin Sun

doi:10.1016/j.foodchem.2022.132328

Improving physicochemical properties of myofibrillar proteins from wooden breast of broiler by diverse glycation strategies

Food Chem. 2022 Jul 15:382:132328. doi: 10.1016/j.foodchem.2022.132328. Epub 2022 Feb 5.

Authors

Ke Wang¹, Yan Li², Yimin Zhang³, Ming Huang⁴, Xinglian Xu⁴, Harvey Ho⁵, He Huang⁶, Jingxin Sun⁷

Affiliations

¹ College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China; College of Food Science & Engineering, Shandong Agricultural University, Tai'an 271018, China.
² College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China.
³ College of Food Science & Engineering, Shandong Agricultural University, Tai'an 271018, China.
⁴ National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.
⁵ Auckland Bioengineering Institute, The University of Auckland, Auckland, New Zealand.
⁶ Shandong New Hope Liuhe Group Co., Ltd., Qingdao, China.
⁷ College of Food Science & Engineering, Qingdao Agricultural University, Qingdao 266109, China. Electronic address: jxsun20000@163.com.

PMID: 35149469
DOI: 10.1016/j.foodchem.2022.132328

Abstract

The effect of diverse glycation strategies on the physicochemical and structural properties of wooden breast myofibrillar protein (WBMP) were studied. The WBMP was mixed with D-ribose (RI), sodium alginate (SA), and glucosamine (GH) respectively in a weight ratio of 1:2 (w/w) at 70 °C, and was heated for 6 h. Atomic force microscopy and particle size results showed that the glycation reaction in the presence of RI made WBMP to be more evenly dispersed in the solution and had a significantly smaller particle size (78-955 nm, average 361.06 nm) (P < 0.05). There was an increase in WBMP-RI solubility (76.23 ± 0.56%) and α-helix content (51.23 ± 1.1%) than other groups. Compared with WBMP-RI, WBMP-SA and WBMP-GH have poor performance in particle distribution, solubility and emulsification. This study clarified the aldehyde group in aldose was more suitable for the glycation modification of WBMP than the ketone group in ketose.

Keywords: Emulsification properties; Glycation; Myofibrillar proteins; Rheological behavior; Structural characteristics; Wooden breast.

MeSH terms

Animals
Chickens*
Glycosylation
Muscle Proteins* / chemistry
Particle Size
Solubility

Substances

Muscle Proteins