Abstract：
:Myofibrillar protein isolated from beef muscles were treated with 3 phosphates (Sodium Hexametaphosphate, sodium tripolyphosphate, sodium pyrophosphate) with different concentrations of 0.3%, 0.6%, 0.9%, 1.2% respectively. Protein solubility, surface hydrophobicity and reactive sulfhydryl group was determined. Atomic force microscopy was used to observe the microscopic protein surface. SDS-PAGE was carried out to determine the proteolysis of myofibrillar protein. The solubility and surface hydrophobic bond of myofibrillar protein was highly increased and the diameter decreased by SHMP, TSPP, STPP. Reactive sulfhydryl groups increased after SHMP addition, but slightly decreased in STPP and TSPP treated MP. TSPP and STPP had the same effect on myofibrillar microstructure and was different from SHMP. Three phosphates all caused MP unfolding. The MP gel complexity was increased, and roughness was decreased after phosphates addition, indicating phosphates helped to construct a more ordered and smoother gel microcosmic surface.
journal_name
Food Chemjournal_title
Food chemistryauthors
Hu Y,Zhang L,Yi Y,Solangi I,Zan L,Zhu Jdoi
10.1016/j.foodchem.2020.128146subject
Has Abstractpub_date
2021-02-15 00:00:00pages
128146eissn
0308-8146issn
1873-7072pii
S0308-8146(20)32008-2journal_volume
338pub_type
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