Effects of conjugates of ε-polylysine-dextran created through Maillard reaction on quality and storage stability of the chicken gel. (February 2023)

• Record Type: Journal Article
• Authors: Xia, Zhiyuan; Yao, Xianqi; Liu, Wenjing; Li, Ling; Kang, Dacheng; Yan, Chengying
• Is Part Of: Food research international. Volume 164(2023)
• Publication Date: 2023-02
• Subjects: ε-Polylysine -- Dextran -- Protein gel -- Quality maintaining -- Bacteriostatic activity; 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.2022.112360
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: PL improved the storage stability while decreased the quality of gels. H and L dextran increased the quality while decreased storage stability of gels. Conjugates produced from H dextran are benefit for gel quality maintaining. Conjugates produced from L dextran contributes to storage stability of gels. Quality improvement effect of PL-dextran is greater than its antibacterial effect. Abstract: The present study mainly focused on the effects of the conjugates of PL-dextran produced through the Maillard reaction on the quality and storage stability of chicken gel for 5 days at 4 ℃. According to the results of the texture profile, water retention capacity (WRC), low-field nuclear magnetic resonance (LF NMR), aerobic plate count (APC), and total volatile basic nitrogen (TVBN), ε-polylysine (PL) could improve chicken gel storage stability while decreasing the quality of protein gels ( p < 0.05). Additionally, adding dextran with high or low molecular weight could significantly increase the quality of gel during storage ( p < 0.05), whereas decreased storage stability could be obtained ( p < 0.05). In general, conjugates formed by PL and dextran with high molecular weight were beneficial for quality maintenance. In comparison, the polymers produced from the low molecular weight of dextran could modify the storage stability of gels. Adding conjugates of dextran and PL benefited the structure formation of protein gel, while PL would retain part of antibacterial activity when crosslinked with dextran. Therefore, it could be concluded that the quality improvement effect of PL-dextran addition on gel quality was greater than its antibacterial effect, which would impact the formulation design of novel emulsion-type meat products.