Effects of NaCl on the interactions between neomethyl hesperidin dihydrochalcone and pork myofibrillar protein: Their relevance to gelation properties

Mengyuan Wang; Lin Chen; Bofu Han; Renzheng Wang; Yaping Liu; Xiaojing Fan; Xin Lv; Feng Huang; Minyi Han; Zhuangli Kang; Xianchao Feng; Igor Mazurenko

doi:10.1016/j.foodres.2022.111983

Effects of NaCl on the interactions between neomethyl hesperidin dihydrochalcone and pork myofibrillar protein: Their relevance to gelation properties

Food Res Int. 2022 Dec;162(Pt A):111983. doi: 10.1016/j.foodres.2022.111983. Epub 2022 Sep 30.

Authors

Mengyuan Wang¹, Lin Chen², Bofu Han¹, Renzheng Wang¹, Yaping Liu¹, Xiaojing Fan¹, Xin Lv¹, Feng Huang³, Minyi Han⁴, Zhuangli Kang⁵, Xianchao Feng⁶, Igor Mazurenko⁷

Affiliations

¹ College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China.
² College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China. Electronic address: lchen@nwafu.edu.cn.
³ Institute of Food Science and Technology CAAS, Beijing 100193, China.
⁴ Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
⁵ School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China.
⁶ College of Food Science and Engineering, Northwest A&F University, No. 22 Xinong Road, Yangling, Shaanxi 712100, China. Electronic address: fengxianchao1@hotmail.com.
⁷ Department of Food Technology, Sumy National Agrarian University, Sumy 40021, Ukraine; Hunan University of Humanities, Science and Technology (HUHST), Loudi, Hunan 417000, China.

PMID: 36461226
DOI: 10.1016/j.foodres.2022.111983

Abstract

Effects of sweetener neomethyl hesperidin dihydrochalcone (NHDC) on the gelation properties of myofibrillar protein (MP) at 0.2 M and 0.6 M NaCl were investigated. The results showed that addition of NHDC did not obviously change the cooking loss and strength of MP gels at 0.2 M NaCl. Whilst at 0.6 M NaCl, addition of high doses of NHDC (50-100 µM/g) remarkably increased cooking loss and decreased strength of MP gels. The expanded MP enhanced the interactions between NHDC and MP, leading to aggregation of MP as evidenced by the increasing particle size and the reducing solubility. The MP aggregates impeded hydrophobic interactions and disulfide bonds crosslinking in the gelation process, thereby damaged the gelation properties of MP at 0.6 M NaCl. This was supported by the poor network of MP gels observed by SEM. In the end, molecular docking elucidated the main types of interaction at molecular level, including hydrogen bonding and hydrophobicity. The results would provide guidance for NHDC as a potential sweetener in meat products.

Keywords: Gel strength; Interaction mechanism; Molecular docking; Myofibrillar protein; Neomethyl hesperidin dihydrochalcone; SEM analysis.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Animals
Excipients
Hesperidin*
Molecular Docking Simulation
Pork Meat*
Red Meat*
Sodium Chloride
Sweetening Agents
Swine

Substances

Hesperidin
dihydrochalcone
Sodium Chloride
Excipients
Sweetening Agents