Role of disulphide linkages between protein-coated lipid droplets and the protein matrix in the rheological properties of porcine myofibrillar protein-peanut oil emulsion composite gels

Meat Science

Volumn 88, Issue 3, 2011, Pages 384-390

  Wu, Mangang ^a   Xiong, Youling L ^b   Chen, Jie ^a  

^a JIANGNAN UNIVERSITY   (China)

^b UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Disulphide; Emulsion; Gelation; Myofibrillar protein; N ethylmaleimide

Indexed keywords

BLOCKING AGENTS; COMPOSITE GELS; DISULPHIDE; EMULSION DROPLETS; LIPID DROPLETS; MICROSTRUCTURAL EXAMINATION; MUSCLE FOODS; MYOFIBRILLAR PROTEINS; N-ETHYLMALEIMIDE; OIL DROPLETS; OIL LEAKAGE; PEANUT OIL; PROTEIN MATRIX; RHEOLOGICAL PROPERTY; RUPTURE FORCES; STORAGE MODULI;

COAGULATION; DROPS; EMULSIFICATION; EMULSIONS; GELATION; GELS; RHEOLOGY; VEGETABLE OILS;

PROTEINS;

ARACHIS; ARACHIS HYPOGAEA; SUS;

ARACHIS OIL; CROSS LINKING REAGENT; LIPID; MUSCLE PROTEIN; N ETHYLMALEIMIDE; THIOL REAGENT; VEGETABLE OIL;

ANIMAL; ARTICLE; CHEMISTRY; ELASTICITY; ELEMENTAL DIET; EMULSION; FAT INTAKE; FLOW KINETICS; GEL; MEAT; OSMOLARITY; PHYSICAL CHEMISTRY; PROTEIN INTAKE; SURFACE PROPERTY; SWINE; TEMPERATURE;

ANIMALS; CROSS-LINKING REAGENTS; DIETARY FATS; DIETARY PROTEINS; ELASTICITY; EMULSIONS; ETHYLMALEIMIDE; FOOD, FORMULATED; GELS; LIPIDS; MEAT PRODUCTS; MUSCLE PROTEINS; OSMOLAR CONCENTRATION; PHYSICOCHEMICAL PHENOMENA; PLANT OILS; RHEOLOGY; SULFHYDRYL REAGENTS; SURFACE PROPERTIES; SUS SCROFA; TEMPERATURE;

EID: 79952814081     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.01.014     Document Type: Article

References (28)

1. Aguilera J.M., Kessler H.G. Properties of mixed and filled-type gels. Journal of Food Science 1989, 54:1213-1217. 1221.
2. Barbut S. Importance of fat emulsification and protein matrix characteristics in meat batter stability. Journal of Muscle Foods 1995, 6:161-177.
3. Chen J., Dickinson E. Viscoelastic properties of heat-set whey protein emulsion gels. Journal of Texture Studies 1998, 29:285-304.
4. Choi Y.S., Choi J.H., Han D.J., Kim H.Y., Lee M.A., Kim H.W., Jeong J.Y., Kim C.J. Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber. Meat Science 2009, 82:266-271.
5. Ellman G.L. Tissue sulphydryl groups. Archives of Biochemistry and Biophysics 1959, 82:70-77.
6. Foegeding E.A. Functional properties of turkey salt-soluble proteins. Journal of Food Science 1987, 52:1495-1499.
7. Galluzzo S.J., Regenstein J.M. Role of chicken breast muscle proteins in meat emulsion formation: Myosin, actin and synthetic actomyosin. Journal of Food Science 1978, 43:1761-1765.
8. Gomes A.J., Lunardi C.N., Lunardi L.O., Pitol D.L., Machado A.E.H. Identification of psoralen loaded PLGA microspheres in rat skin by light microscopy. Micron 2008, 39:40-44.
9. Gordon A., Barbut S. The microstructure of raw meat batters prepared with monovalent and divalent chloride salts. Food Structure 1990, 9:279-295.
10. Gordon A., Barbut S. Effect of chloride salts on protein extraction and interfacial protein film formation in meat batters. Journal of the Science of Food and Agriculture 1992, 58:227-238.
11. Hofmann K., Hamm R. Sulphydryl and disulfide groups in meats. Advances in Food Research 1978, 24:1-111.
12. Jones K.W. Protein lipid interactions in processed meats. Proceedings of Reciprocal Meat Conference 1984, 37:52-57.
13. Kim K.H., Renkema J.M.S., van Vliet T. Rheological properties of soybean protein isolate gels containing emulsion droplets. Food Hydrocolloids 2001, 15:295-302.
14. Laemmli U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 1970, 227:680-685.
15. Lee H.G., Lanier T.C. The role of covalent cross-linking in the texturizing of muscle protein sols. Journal of Muscle Foods 1995, 6:125-138.
16. Lin C.S., Zayas J.F. Microstructural comparison of meat emulsions prepared with corn protein emulsified and unemulsified fat. Journal of Food Science 1987, 52:267-271.
17. O'Neill E., Mulvihill D.M., Morrissey P.A. Molecular forces involved in the formation and stabilization of heat-induced actomyosin gels. Meat Science 1994, 36:407-421.
18. Ramirez-Suarez J.C., Xiong Y.L. Effect of transglutaminase-induced cross-linking on gelation of myofibrillar/soy protein mixtures. Meat Science 2003, 66:899-907.
19. Samejima K., Ishiorshi M., Yasui T. Heat-induced gelling properties of actomyosin: Effect of tropomyosin and troponin. Agricultural and Biological Chemistry 1982, 46:535-540.
20. Smyth A.B., Smith D.M., O'Neill E. Disulphide bonds influence the heat-induced gel properties of chicken breast muscle myosin. Journal of Food Science 1998, 63:584-587.
21. Theno D.M., Schmidt G.R. Microstructural comparisons of three commercial frankfurters. Journal of Food Science 1978, 43:845-848.
22. van Vliet T. Rheological properties of filled gels. Influence of filler matrix interaction. Colloid & Polymer Science 1988, 266:518-524.
23. Wu M.G., Xiong Y.L., Chen J., Tang X.Y., Zhou G.H. Rheological and microstructural properties of porcine myofibrillar protein-lipid emulsion composite gels. Journal of Food Science 2009, 74:E207-E217.
24. Xiong Y.L., Blanchard S.P., Means W.J. Properties of broiler myofibril gels containing emulsified lipids. Poultry Science 1992, 71:1548-1555.
25. Xiong Y.L., Brekke C.J. Gelation properties of chicken myofibrils treated with calcium and magnesium chlorides. Journal of Muscle Foods 1991, 2:21-36.
26. Xiong Y.L., Dawson K.A., Wan L. Thermal aggregation of β-lactoglobulin: Effect of pH, ionic environment and thiol reagent. Journal of Dairy Science 1993, 76:70-77.
27. Youssef M.K., Barbut S. Effects of protein level and fat/oil type on emulsion stability, texture, microstructure and color of meat batters. Meat Science 2009, 82:228-233.
28. Youssef M.K., Barbut S. Physicochemical effects of the lipid phase and protein level on meat emulsion stability, texture, and microstructure. Journal of Food Science 2010, 75:S108-S114.