High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum

Shengming Zhao; Zhao Li; Yu Liu; Yanan Zhao; Xiaorui Yuan; Zhuangli Kang; Mingming Zhu; Hanjun Ma

doi:10.1016/j.fochx.2022.100320

High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum

Food Chem X. 2022 Apr 30:14:100320. doi: 10.1016/j.fochx.2022.100320. eCollection 2022 Jun 30.

Authors

Shengming Zhao^{1

2}, Zhao Li^{1

2}, Yu Liu^{1

2}, Yanan Zhao^{1

2}, Xiaorui Yuan^{1

2}, Zhuangli Kang^{1

2}, Mingming Zhu^{1

2}, Hanjun Ma^{1

2}

Affiliations

¹ School of Food Science and Technology, Henan Institute of Science and Technology, No. 90 Hua lan Street, Xinxiang 453003, PR China.
² National Pork Processing Technology Research and Development Professional Center, No. 90 Hua lan Street, Xinxiang 453003, PR China.

Abstract

The effect of high-pressure processing (100-4 00 MPa) on conformation, water distribution, and gel characteristics of reduced-sodium (0.3 M NaCl) myofibrillar protein containing 0.15% Artemisia sphaerocephala Krasch gum (AG) was investigated. The addition of AG resulted in the increase of WHC, proportion of immobilized water, and gel strength. Then, the WHC, proportion of immobilized water, and gel strength peaked after 200 MPa treatment, attributed to increased solubilization and zeta potential of MP, decreased particle size of MP, exposure of intrinsic tryptophan residues and the partial transformation of α-helix into β-sheet in MP. Moreover, 300 and 400 MPa induced decreases in surface hydrophobicity, solubility and storage modulus, resulting in the formation of loose and disordered gel structures with attenuated WHC. These results suggest that application of moderate HPP (200 MPa) combined with AG could provide a novel approach to improve the WHC and gelation properties of reduced-sodium meat products.

Keywords: Artemisia sphaerocephala Krasch gum; Gel properties; High-pressure processing; Protein conformation; Water distribution.