Effect of lentinan on gelling properties and structural changes of goose myofibrillar protein under oxidative stress
Xiankang Fan, Li Fu, Mingzhen Liu, Yangying Sun, Xiaoqun Zeng, Zhen Wu, Lihui Du, Daodong Pan
Abstract
Abstract BACKGROUND The reduction of protein oxidation is important for maintaining the product quality of reconstituted meat. In this study, the dose‐dependent effects of lentinan (LNT) on gelling properties and chemical changes in oxidatively stressed goose myofibrillar protein were investigated. RESULTS Myofibrillar protein (MP) with 200 μmol g −1 protein LNT increased gel strength by 87.90 ± 9.26% in comparison with LNT‐free myofibrillar protein after oxidation. Scanning electron microscopy analysis revealed that the gel network containing LNT was compact, with small pores and uniform distribution. The absolute value of the zeta potential reduced significantly following oxidation of LNT with 200 μmol g −1 protein at 4 °C for 12 h compared with the zeta potential without LNT, according to the laser particle size analyzer. The incorporation of LNT increased protein solubility and –SH content, inhibited carbonyl formation, enhanced α ‐helix content and tryptophan intrinsic fluorescence intensity, and reduced exposure of hydrophobic groups and protein aggregation. CONCLUSION The results indicated that adding LNT to myofibrillar protein could improve gel. This is related to its protective effect on conformational changes in the oxidation system. Lentinan is therefore recommended for oxidatively stressed goose meat processing to enhance the MP gelling potential. © 2023 Society of Chemical Industry.