title: Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein.
abstract: The effect of chlorogenic acid (CA) at different concentration levels (0, 6, 30, and 150 μmol/g protein) on porcine myofibrillar protein (MP) gelling potential in relation to chemical and structural changes was investigated. The results showed that CA generally inhibited protein carbonyl formation but did not prevent sulphydryl and amine losses caused by oxidation. The presence of CA intensified oxidation-initiated loss of α-helix conformation as well as tertiary structure of MP. CA at 150 μmol/g produced the greatest increase in MP surface hydrophobicity and insolubility. The physicochemical changes with 6 and 30 μmol/g CA led to a remarkably enhanced gelling capacity of MP and augmented the positive effect of oxidation in building an elastic gel network. However, CA at 150 μmol/g was detrimental to the MP gelation. The result can explain why processed meats with phenolic-rich spices and herbs often exhibit variable texture-forming properties.
authors.affiliation: State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, and School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.
authors.forename: Yungang
authors.initials: Y
authors.lastname: Cao
authors.affiliation: Department of Animal and Food Sciences, University of Kentucky, Lexington, KY 40546, United States. Electronic address: ylxiong@uky.edu.
authors.forename: Youling L
authors.initials: YL
authors.lastname: Xiong
mesh_terms: D000818:Animals; D002726:Chlorogenic Acid / Q000737:chemistry*; D008460:Meat / Q000032:analysis*; D009124:Muscle Proteins / Q000737:chemistry*; D018384:Oxidative Stress; D012212:Rheology; D013552:Swine
chemical_list: D009124:Muscle Proteins; D002726:Chlorogenic Acid
keywords: 2,4,6-Trinitrobenzenesulfonic acid (PubChem CID: 498085); 2,4-Dinitrophenylhydrazine (PubChem CID: 3772977); 5,5′-Dithio-bis(2-nitrobenzoic acid) (PubChem CID: 6254); Bromophenol blue (PubChem CID: 8272); Chlorogenic acid; Chlorogenic acid (PubChem CID: 1794427); Myofibrillar protein; Oxidation; Protein gelation; Rheology; β-Mercaptoethanol (PubChem CID: 1567)