多酚
化学
乳状液
肌原纤维
胺气处理
溶解度
构象变化
生物化学
食品科学
色谱法
抗氧化剂
有机化学
作者
Yunpeng Hu,Yongfang Gao,Iftikhar Solangi,Shucheng Liu,Jie Zhu
标识
DOI:10.1016/j.lwt.2021.112596
摘要
The main purpose of this study is to find out how tea polyphenols affect the conformational, functional, and morphological characteristics of beef myofibrillar proteins(MPs). Polyphenols addition did not change amine group contents of MPs but caused a slightly increase in carbonyl groups of MPs at high level addition, and it can also decrease the sulfhydryl groups and induced the formation of disulfide bonds (S–S). The solubility, surface hydrophobicity and emulsion activity index of MPs were decreased by polyphenols, but the emulsion stability index did not change. Surface morphological analysis of MPs gels showed that polyphenols addition was harmful to the formation process of MPs gels but increased surface complexity of MPs gels. The degree of MPs aggregation was related to how much polyphenols were added to MPs suspension. Low ratio polyphenols caused a small fraction of MPs to aggregate and high ratio polyphenols resulted in excessive aggregation of MPs.
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