Electrostatic field; Myosin; pH value; Protein function; Protein structure; Control groups; Field groups; Functional properties; Protein functions; Proteins structures; Structure property; Sulfhydryl groups; Surface hydrophobicity; Food Science; Chemistry (all); Industrial and Manufacturing Engineering
Abstract :
[en] In this study, the effects of electrostatic field on myosin structure and function at different pH values were investigated. The results demonstrated that a higher surface hydrophobicity and lower sulfhydryl group content of the electrostatic field (EF) group compared to Control group (P < 0.05). The particle size, secondary structure, and microstructure investigations revealed that the EF group had decreased protein aggregation and a more stable protein structure. Furthermore, the application of electrostatic field improved the water holding capacity (WHC) of myosin gel by enhancing interaction between water molecules and protein, reducing the loss of free and immobilized water. In addition, the structure of the gel formed by electrostatic field was more stable, showing higher gel hardness and dense microstructure. The study further revealed that the internal mechanism of electrostatic field to maintain the quality of fresh meat may be related to maintaining the structural and functional activity of myosin.
Disciplines :
Food science
Author, co-author :
Xu, Yuqian ; Université de Liège - ULiège > TERRA Research Centre ; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, China
Leng, Dongmei; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, China
Schroyen, Martine ; Université de Liège - ULiège > TERRA Research Centre > Animal Sciences (AS)
Li, Xin; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, China
Wang, Debao; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, China
Zhang, Dequan; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, China
Hou, Chengli; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, Beijing, China
Language :
English
Title :
Structure and functional properties of myosin induced by electrostatic fields at different pH values
This work was supported by the Key R&D Program of Shandong Province, China (2023CXGC010708). The authors appreciate the assistance by Mrs. Yanli Sun and Mrs. Ying Wang of the Electron Microscope Center and Mrs. Chunhong Li and Lan Tian of the National Key Laboratory of Argo-products Processing, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences.
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