Influence of epicatechin on oxidation‐induced physicochemical and digestibility changes in porcine myofibrillar proteins during refrigerated storage

Abstract BACKGROUND The influence of epicatechin (EC) on the physicochemical properties and digestibility changes of porcine myofibrillar protein (MP) under oxidative stress during refrigerated storage was investigated. RESULTS The incubation of MP suspensions (20 mg mL −1 in piperazine‐ N , N ′‐bis(2‐ethanesulfonic acid) buffer, with 0.6 mol L −1 sodium chloride, pH 6.25) at 4 °C for 24 h under an iron‐catalyzed hydroxyl radical generating system (Fenton reaction) promoted the formation of thiobarbituric acid reactive substances and protein carbonyls, which was attenuated by EC (5, 50, and 100 μmol g −1 protein). Reduced protein sulfhydryl content, tryptophan fluorescence, protein solubility, as well as increased surface hydrophobicity were found by the co‐incubation of EC. Analysis by scanning electron microscopy revealed increased protein aggregation and fragments in oxidized MP, which were further enhanced by the addition of EC. However, the protein digestibility of MP was not affected. CONCLUSION EC was demonstrated to be effective in alleviating lipid oxidation and protein carbonylation in MP under oxidative stress. Additionally, the physicochemical and digestibility changes accompanying the incorporation of EC was complicated due to the possible phenol–protein interactions. An in‐depth understanding of protein physicochemical and digestibility changes will be helpful in the application of polyphenolic compounds as antioxidants in low‐temperature‐processed muscle foods. © 2020 Society of Chemical Industry