文献类型：期刊文献

英文题名：Effects of blackberry (Rubus spp.) polysaccharide on the structure and thermal behavior of the myofibrillar protein of chicken breast meat

作者：Teng, Hui[1,2];He, Yuanju[1];Fu, Lingyun[2];Xiong, Huaxing[1];Lu, Minxin[1];Zhang, Chang[1];Ai, Chao[1];Cao, Hui[1];Zhong, Saiyi[1];Chen, Lei[1]

机构：[1]Guangdong Ocean Univ, Key Lab Adv Proc Aquat Prod Guangdong Higher Educ, Coll Food Sci & Technol, Guangdong Prov Engn Technol Res Ctr Seafood, Zhanjiang 524088, Peoples R China;[2]Fujian Zhengda Food Co Ltd, Ctr Technol, Longyan 364000, Peoples R China

年份：2023

卷号：20

外文期刊名：FOOD CHEMISTRY-X

收录：SCI-EXPANDED(收录号：WOS:001098555400001)、、EI(收录号：20234214882327)、Scopus(收录号：2-s2.0-85173610413)、WOS

基金：This work is supported by the National Natural Science Foundation of China (NSFC, Grant No. 32272315, 32072209, 32061160477) , the Natural Science Foundation of Guangdong Province (2022A1515010694) , the Innovative Team Program of High Education of Guangdong Province (2021KCXTD021) .

语种：英文

外文关键词：Blackberry crude polysaccharide; Myofibrillar protein; Thermal stability; Protein structure

外文摘要：Blackberry crude polysaccharides (BCP) was added to chicken breast to inspect the intermolecular interaction with myofibrillar protein (MP). The influence of BCP on the thermal transformation behavior and protein microstructure during temperature rise period was studied. The results showed that the interaction between BCP and MP was mainly affected by the concentration of BCP and heating temperature. The results of infrared spectrophotometer and nano-particle/zeta potentiometer showed that a BCP-MP complex was generated through hydrogen bond and electrostatic interaction, which could promote the transformation of MP from beta-folding to beta-Angle transformation. The fluorescence spectra showed that the BCP was helped to the spread of protein structure of the MP. Moreover, synchronous thermal analyzer and rheometer results revealed that the BCP increased the enthalpy value and elastic modulus of MP. Scanning electron microscope verified pores inside the BCP-MP complex are more evenly distributed and smaller, which led to the high cross-linking of network and good stability of water distribution for the MP. The addition of BCP enhances the hydrogen bonds and disulfide bonds of MP molecules, which can strengthen the network structure and ultimately improve the performance of meat products.