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The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties

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Abstract

The objective of this study was to evaluate relationship with aggregation, secondary structures and gel properties of pork myofibrillar protein with different sodium chloride (1%, 2% and 3%). When the sodium chloride increased from 1 to 3%, the active sulfhydryl, surface hydrophobicity, hardness and cooking yield of myofibrillar protein were increased significantly (p < 0.05), the particle size, total sulfhydryl and Zeta potential were decreased significantly (p < 0.05), these meant the aggregations of pork myofibrillar protein were decreased. The changes of proteins aggregation induced the strongest intensity band of Amide I shifted up from 1660 cm−1 to 1661 cm−1, meanwhile, the β-sheet structure content was increased significantly (p < 0.05) with the sodium chloride increased. From the above, the lower proteins aggregation and higher β-sheet structure content could improve the water holding capacity and texture of pork myofibrillar protein gel.

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Acknowledgements

This study was supported by China Postdoctoral Science Foundation (no. 2016M602237) and Henan province key young teachers training program (no. 2018GGJS114), National Natural Science Foundation of China (NSFC, Grant No. 31501508).

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Authors and Affiliations

  1. School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003, People’s Republic of China

    Zhuang-Li Kang, Xue-hua Zhang, Xiang Li, Zhao-jun Song, Han-jun Ma, Fei Lu, Ming-ming Zhu, Sheng-ming zhao & Zheng-rong Wang

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  1. Zhuang-Li Kang
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  2. Xue-hua Zhang
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  3. Xiang Li
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  4. Zhao-jun Song
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  7. Ming-ming Zhu
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Correspondence to Zhuang-Li Kang.

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Kang, ZL., Zhang, Xh., Li, X. et al. The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties. J Food Sci Technol 58, 2258–2264 (2021). https://doi.org/10.1007/s13197-020-04736-4

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  • DOI: https://doi.org/10.1007/s13197-020-04736-4

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