Abstract：
:This study tested the potential of high-pressure homogenization (HPH, 69 MPa) combined with hydrogen peroxide (H2O2, at 0, 40, 80, 160 and 320 μmol/g protein) on enhancing the stability of myofibrillar protein (MP, 15 mg/mL) against thermal aggregation (95 °C for 10 min) in aqueous solution. The addition of H2O2 blocked the sulfhydryl (SH) groups, inhibited the formation of disulfide bonds, and suppressed thermal aggregation of MP. HPH facilitated the blockage effect of H2O2 by disrupting the intact myofibril structure and exposing buried -SH groups, and this resultedin stronger inhibition of thermal aggregation therefore improved solubility of MP. More than 75% of heated MP remained soluble after the treatment with HPH and 160 μmol/g H2O2, while untreated samples formed a gel upon heating. These results proved that HPH combined with H2O2 is an effective strategy to promote heat stability of MP in the development of muscle protein-based beverages.
journal_name
Food Chemjournal_title
Food chemistryauthors
Chen X,Xiong YL,Xu Xdoi
10.1016/j.foodchem.2019.01.131subject
Has Abstractpub_date
2019-07-01 00:00:00pages
31-38eissn
0308-8146issn
1873-7072pii
S0308-8146(19)30206-7journal_volume
285pub_type
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