Enhancement of goat meat myofibrillar protein functionality by epicatechin: Structural and physicochemical property modifications

被引:0
|
作者
Liu, Guanxi [1 ]
Li, Zekun [1 ]
Hao, Changchun [2 ]
Liu, Yongfeng [1 ]
机构
[1] Shaanxi Normal Univ, Coll Food Engn & Nutr Sci, Xian 710119, Shaanxi, Peoples R China
[2] Shaanxi Normal Univ, Coll Phys & Informat Technol, Xian 710119, Shaanxi, Peoples R China
关键词
Myofibrillar protein; Epicatechin; Digestive properties; Molecular dynamics; Gelling; CHLOROGENIC ACID; CASEIN;
D O I
10.1016/j.lwt.2024.117275
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
This study investigates the effects of epicatechin on the myofibrillar protein (MP) structure and its physicochemical properties, focusing on its implications for enhancing the quality and nutritional value of goat meat products. Using spectroscopic techniques and molecular dynamics simulations, we demonstrate that epicatechin interacts with MP form stable complexes, which modulate the MP microenvironment and improve its functional properties. Notably, our findings reveal that epicatechin significantly enhances the digestibility of MP in vitro, a critical factor for nutritional absorption, and positively influences the gel-forming characteristics of MP, which is essential for meat product texture. These results underscore the potential of epicatechin as a natural additive to improve the manufacturing process and health benefits of goat meat products, contributing to developing highquality foods with enhanced consumer appeal.
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页数:9
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