(-)-Epigallocatechin-3-gallate-mediated formation of myofibrillar protein emulsion gels under malondialdehyde-induced oxidative stress

Food Chemistry
Yuanqi LvXianchao Feng

Abstract

The quality of meat products is influenced by protein oxidation. Understanding the effects of antioxidant polyphenols and oxidizing lipoperoxides on myofibrillar proteins is essential for controlling the quality of meat products. This study was designed to investigate the epigallocatechin-3-gallate (EGCG)-mediated formation of myofibrillar protein emulsion gels under malondialdehyde (MDA)-induced oxidative stress. Low MDA concentrations (3 and 6 mM) improved the water-holding capacity, strength, elasticity, and emulsifying properties of gels due to the enhanced protein-protein interactions via MDA. The addition of EGCG reduced the overall properties of the emulsion gel due to further modification of the proteins. At a high concentration of MDA (12 mM), there was excessive cross-linking and unfolding of myofibrillar proteins, which led to a compact gel structure, and reduced the overall properties of the gel. In this situation, the addition of EGCG protected myofibrillar proteins from modifications induced by MDA and improved the quality of emulsion gels.

Citations

Sep 6, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Xin GuoJian Zhang
Jan 27, 2021·Journal of Agricultural and Food Chemistry·Anqi GuoYouling L Xiong
Feb 13, 2021·Animal : an International Journal of Animal Bioscience·R MirshekarM Shams Shargh
Jan 15, 2021·Comprehensive Reviews in Food Science and Food Safety·Yujuan Xu, Xinglian Xu
Mar 19, 2021·Comprehensive Reviews in Food Science and Food Safety·Anqi Guo, Youling L Xiong
Dec 12, 2020·Acta Pharmaceutica Sinica. B·Rujing ChenKaili Hu

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