文献类型：期刊文献

英文题名：Effects of tea polyphenols on the conformational, functional, and morphological characteristics of beef myofibrillar proteins

作者：Hu, Yunpeng[1,2];Gao, Yongfang[1];Solangi, Iftikhar[1];Liu, Shucheng[2];Zhu, Jie[1,2,3]

机构：[1]Northwest A&F Univ, Coll Sci, Inst Biophys, Lab Muscle & Meat Biophys, Yangling 712100, Shaanxi, Peoples R China;[2]Guangdong Ocean Univ, Coll Food Sci & Technol, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang 524088, Guangdong, Peoples R China;[3]Northwest A&F Univ, Natl Beef Cattle Improvement Ctr, Lab Muscle Biol & Meat Sci, Yangling 712100, Shaanxi, Peoples R China

年份：2022

卷号：154

外文期刊名：LWT-FOOD SCIENCE AND TECHNOLOGY

收录：SCI-EXPANDED(收录号：WOS:000710204500003)、、EI(收录号：20214111008540)、Scopus(收录号：2-s2.0-85116662802)、WOS

语种：英文

外文关键词：Tea polyphenols; Myofibrillar proteins; Atomic force microscopy; Protein aggregation

外文摘要：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.