Myofibrillar proteins protect paprika red while suffering gel disruption via pigment-induced disulfide bond cleavage.

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Tác giả: Ikram Alouk, Wei Gao, Jia Hao, Pan Li, Yan Li, Zhiyong Ma, Lijun Qi, Duoxia Xu, Ruijia Zhang

Ngôn ngữ: eng

Ký hiệu phân loại: 133.594 Types or schools of astrology originating in or associated with a

Thông tin xuất bản: England : Food chemistry , 2025

Mô tả vật lý:

Bộ sưu tập: NCBI

ID: 726800

 Paprika red (PR) pigments are extensively utilized in meat products
  however, their coloring mechanisms and their effects on meat quality are not yet fully understood. Therefore, this study aims to systematically investigate the bidirectional interactions between myofibrillar proteins (MPs) and PR. The findings indicate that MPs enhance the stability of PR through the formation of complexes. Conversely, PR negatively affects the gel structure of MPs by decreasing disulfide bond content and inducing a shift from α-helix to β-sheet and β-turn configurations, resulting in textural loss and porous gels. A Pearson correlation analysis (r >
  0.75) further substantiates the predominance of disulfide bonds over hydrophobic interactions in maintaining gel integrity, in contrast to observations in plant protein systems. This research contributes to a deeper understanding of the interaction mechanisms between carotenoids and meat proteins, thereby providing insights for the application of natural pigments in food products.
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