Improvement of oxidized myofibrillar protein gel properties by black rice extract

Huali Wang; Matthew Kay; Daojiu Zhang; Guijie Chen; Xiang Li

doi:10.1016/j.fochx.2024.101117

Improvement of oxidized myofibrillar protein gel properties by black rice extract

Food Chem X. 2024 Jan 3:21:101117. doi: 10.1016/j.fochx.2024.101117. eCollection 2024 Mar 30.

Authors

Huali Wang¹, Matthew Kay², Daojiu Zhang³, Guijie Chen⁴, Xiang Li²

Affiliations

¹ China National Center for Food Safety Risk Assessment, Beijing 100022, China.
² School of Marine and Biological Engineering, Yancheng Teachers' University, Yancheng 224007, China.
³ Inner Mongolia Hulunbeir Arong Banner Agricultural Development Center, Hulunbeir Arong Banner, China.
⁴ State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.

Abstract

In order to investigate the effects of black rice extract (BE) on the composition of oxidized myofibrillar protein (MP) gel, different concentrations of BE (0, 10, 20, 50 mg g^-1) were analyzed experimentally. Results revealed that the addition of small doses of BE significantly inhibited the formation of carbonyl groups in oxidized MP, and improved surface hydrophobicity and gel water holding capacity. Additionally, 10 and 20 mg g^-1 BE increased the ordered structure of oxidized MP. Furthermore, dynamic rheometer results showed a significant increase in the storage modulus (G') of oxidized MP with 10 and 20 mg g^-1 BE during heating. Scanning Electron Microscopy (SEM) showed that MP formed a denser network structure with addition of 10 and 20 mg g^-1 BE. Low-Field Nuclear Magnetic Resonance (LF-NMR) and magnetic resonance imaging (MRI) showed that there is a significant increase in immobile water in MP gel and a decrease in free water within the 20 mg g^-1 BE group. In conclusion, 20 mg g^-1 supplemented BE significantly improved the structure order and hardness of oxidized MP gel, increased its structure density and water holding capacity, and it provides a theoretical basis for the application of antioxidants in meat products.

Keywords: Black rice extract; Gel properties; Myofibrillar protein; Oxidation; Physicochemical properties.