Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress
Yungang Cao, Wenhui Ma, Jiankang Wang, Shu‐Hua Zhang, Zhenyu Wang, Jing Zhao, Xin Fan, Dequan Zhang
Abstract
(10 mM) tended to promote protein unfolding and aggregation in the tested systems. However, a significantly (P < 0.05) improved protein solubility was found in all tested systems with added PP. The PP treated MP gels exhibited a more compact and orderly microstructure, which may explain the reduced cooking loss and improved gel strength.
Topics & Concepts
PyrophosphateMyofibrilChemistrySodiumOxidative stressOxidative phosphorylationRheologyBiochemistryOrganic chemistryEnzymeMaterials scienceComposite materialMeat and Animal Product QualityProteins in Food SystemsMuscle metabolism and nutrition