Structural basis for high-pressure improvement in depolymerization of interfacial protein from RFRS meat batters in relation to their solubility. (January 2021)

• Record Type: Journal Article
• Authors: Yang, Hui-juan; Wang, Hai-feng; Tao, Fei; Li, Wei-xia; Cao, Guang-tian; Yang, Yun-yun; Xu, Xing-lian; Zhou, Guang-hong; Shen, Qing
• Is Part Of: Food research international. Volume 139(2021)
• Publication Date: 2021-01
• Subjects: Meat emulsion -- RFRS sausages -- High-pressure processing -- Interfacial proteins -- Protein secondary structure; IPF interfacial protein film -- HPP high pressure processing -- IPs interfacial proteins -- MPs myofibrilar proteins -- CD circular dichroism -- A-SH active sulfhydryl -- T-SH total sulfhydryl -- SH sulfhydryl; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2020.109834
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: HPP modifies construction of interfacial proteins (IPs) at interface of fat/water. 200 MPa pressure improves the depolymerization of IPs with an increased solubility. Solubility of IPs correlate with secondary structures and disulfide bonds changes. Abstract: High-pressure processing (HPP) can modify the construction of interfacial proteins (IPs) to improve the properties of reduced-fat and reduced-salt (RFRS) meat batters. In this study, the relationship between the construction of IPs and their solubility at fat droplet/water interface in RFRS meat batters with HPP treatments was investigated. When 200 MPa for 2 min was applied, the IPs exhibited the highest solubility due to a high concentration of absorbed myosin with the content of random coil 65.62%, but the particle diameter was in reverse. The microscopy revealed the depolymerization of IPs occurred at low pressure, while macromolecular aggregates were produced as the cross-linking of IPs to some degree at pressure ≥ 200 MPa. This phenomenon was supported by the result of SDS-PAGE and the sulfhydryl of IPs. In conclusion, the HPP induced solubility alteration of IPs was achieved by modifying their construction through adjusting the secondary structures and regulating bond interactions.