The impacting mechanism of β-sanshool in Zanthoxylum bungeanum Maxim on the structure of myofibrillar protein in duck meat
Bin Xu, Wenjie He, Yi Yang, Hongxun Wang, Wei Xu, Danjun Guo
Abstract
In order to explore the mechanism of β-sanshool in Zanthoxylum bungeanum Maxim (ZM) inhibiting the oxidation of myofibrillar protein (MP), the effect of β-sanshool on MP structure in duck meat during heat treatment were investigated by using molecular fluorescence measurement, fourier transform infrared spectroscopy (FT-IR) and differential scanning calorimetry (DSC) analysis. The results revealed that when the ratio of β-sanshool to MP was 1:10000, the carbonyl content of MP in duck meat decreased by 57.96%, and the sulfhydryl content increased by 32.16%, and the free radical scavenging activity was significantly enhanced (P<0.05). Fluorescence spectroscopy and FT-IR analysis manifested that heat treatment promoted the unfolding of protein structure, the transformation of α-helix to β-turn structure and the exposure of hydrophobic group. DSC analysis manifested that appropriate amount of β-sanshool could inhibit the formation of protein disordered structure, and notably increase the thermal denaturation temperature. Additionally, β-sanshool also reduced the surface hydrophobicity index and particle size of MP, thereby enhancing the stability of protein structure. This study aimed to provide theoretical reference for the high-value application of β-sanshool in meat processing.