Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

Food Chemistry
Yungang Cao, Youling L Xiong

Abstract

The effect of chlorogenic acid (CA) at different concentration levels (0, 6, 30, and 150 μmol/g protein) on porcine myofibrillar protein (MP) gelling potential in relation to chemical and structural changes was investigated. The results showed that CA generally inhibited protein carbonyl formation but did not prevent sulphydryl and amine losses caused by oxidation. The presence of CA intensified oxidation-initiated loss of α-helix conformation as well as tertiary structure of MP. CA at 150 μmol/g produced the greatest increase in MP surface hydrophobicity and insolubility. The physicochemical changes with 6 and 30 μmol/g CA led to a remarkably enhanced gelling capacity of MP and augmented the positive effect of oxidation in building an elastic gel network. However, CA at 150 μmol/g was detrimental to the MP gelation. The result can explain why processed meats with phenolic-rich spices and herbs often exhibit variable texture-forming properties.

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Citations

Mar 24, 2016·Journal of Agricultural and Food Chemistry·Yungang CaoYouling L Xiong
Aug 4, 2016·Journal of Agricultural and Food Chemistry·Chang-Bo TangGuang-Hong Zhou
Feb 27, 2016·Journal of the Science of Food and Agriculture·Lin WangBhesh Bhandari
Jan 11, 2017·Journal of Food Science·Yanyun Cao, Youling L Xiong
Jun 13, 2017·Annals of the New York Academy of Sciences·Youling L Xiong
Apr 20, 2016·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Yechuan HuangAnlin Li
Jan 10, 2018·Chemphyschem : a European Journal of Chemical Physics and Physical Chemistry·Dimitris KarefyllakisConstantinos V Nikiforidis
Oct 13, 2017·Journal of Medicinal Food·Nydia E Buitimea-CantúaSergio O Serna-Saldívar
Nov 14, 2019·Journal of the Science of Food and Agriculture·Yongxia XuXiaotao Sun
May 14, 2020·Journal of the Science of Food and Agriculture·Yongxia XuJianrong Li
Apr 17, 2019·Journal of the Science of Food and Agriculture·Yongxia XuJianrong Li
Dec 11, 2019·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Wenhui LiJuan Dong
Dec 20, 2020·Comprehensive Reviews in Food Science and Food Safety·Xue ZhaoGuanghong Zhou
Nov 5, 2019·Food Chemistry·Minquan XiaYuanhua Zhou
Jan 27, 2021·Journal of Agricultural and Food Chemistry·Anqi GuoYouling L Xiong
Jan 15, 2021·Comprehensive Reviews in Food Science and Food Safety·Yujuan Xu, Xinglian Xu
Jan 1, 2017·Comprehensive Reviews in Food Science and Food Safety·Fuguo LiuDavid Julian McClements
Sep 1, 2016·Comprehensive Reviews in Food Science and Food Safety·Sabrina R WildermuthLilian M Were

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