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To explore the effect of eugenol addition on the gel properties of myofibrillar protein emulsions, this study used porcine myofibrillar protein as the research object and simulated the processing of emulsified sausages. The effects of eugenol concentration (0, 5, 10, 20, 50, and 100 mg/g protein) on the protein secondary structure, gel strength, water retention, water distribution, rheology, and microstructure were determined to investigate the effect of eugenol on protein gel formation. The results showed that the addition of low-concentration eugenol (20 mg/g) significantly improved the gel strength and water retention rate of the protein (P

In this study, the effects of papain and glutamine transaminase on the water-holding capacity and quality of phosphorus-reduced steaks were investigated. Fresh bovine outer spine meat was studied in a one-way test using water-holding capacity, low-field nuclear magnetic resonance relaxation time, scanning electron microscopy, and shear force as evaluation indices. Effects on the water-holding capacity, processing quality, and organoleptic quality of steaks were compared for the control group (non-additive), phosphate group (phosphate additions of 0.2% and 0.4%), papain phosphorus-reduced group (0.2% phosphate with concentrations of 0.03%, 0.05% and 0.07% papain), and glutamine aminotransferase phosphorus-reduced group (0.2% phosphate with concentrations of 0.4%, 0.6%, and 0.8% glutamine aminotransferase). The results showed that the addition of 0.05% papain significantly reduced (P0.05) compared with the 0.4% phosphate group. Therefore, use of this treatment could effectively replace 50% of the amount of phosphate in the steak. In the glutamine aminotransferase phosphorus-reduced group, both cooking loss and shear force gradually decreased with an increase in the addition of glutamine aminotransferase, and no significant improvement (P>0.05) in product quality was noted when the added amount was greater than 0.6%. In conclusion, papain treatment at a concentration of 0.05% could effectively replace the addition of certain phosphates during meat processing and provide new ideas for the production of green, clean, and phosphorus-reduced meat products.

In this study, the effects of ultrasonic treatment on the protein structure and quality characteristics of lamb were investigated using the ultrasonic time (0, 10, 20, 30, 40, 50 min) and power (0, 200, 250, 300, 350, 400 W) as variables. The results demonstrated that, with the extension of the ultrasonic time and power, the intensity of the Raman spectrum decreased and the α-helix content had a tendency to transform into β-fold. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed that ultrasonic treatment contributed to the dissociation of actomyosin. Scanning electron microscopy (SEM) exhibited that ultrasonic treatment enlarged the gaps among the muscle fiber bundles destroyed the muscle fiber structure of lamb, increased the myofibril fragmentation index (MFI) of lamb muscle, reduced shear force, and improved the water-holding capacity. According to all of the above indexes, the optimal ultrasonic conditions were determined: the ultrasonic power was 300 W for 30 min. In this condition, the MFI of lamb was 44.59, which was increased by 25.66% compared with the control group (P

In this paper, the quality of lamb pastry made from three starch-based coating materials (e.g. potato starch, sweet potato starch and mung bean starch) was analyzed to investigate the effects of different starches on the physicochemical properties and sensory characteristics of low-fat lamb pastry by using coating rate, yield, color, water distribution, fat content, textural characteristics and sensory quality as evaluation indicators. The results showed that the quality of low-fat lamb pastry was significantly different among the three starch treatment groups (P

In this experiment, mung bean protein was enzymolyzed by alkaline protease, neutral protease, pepsin and trypsin, and the antioxidant capacity of the enzymolysis product was determined. The correlation between the enzymolysis product and the structural changes was investigated by combining Fourier transform infrared spectroscopy, SDS-PAGE, circular dichromatography and amino acid analyzer, amino acid composition of the hydrolysates and the correlation between antioxidant activity and structure change were analyzed. The results showed that the 4 h neutral protease hydrolysates of mung bean protein had the strongest antioxidant capacity, with DPPH free radical scavenging rate and hydroxyl free radical scavenging rate reaching 71.03% and 51.94%, TBARS value reaching 0.4045 mg/L and Fe2+ chelating rate reaching 52.31%. Combined with SDS-PAGE, FTIR and CD, it could be concluded that: The antioxidant capacity of mung bean protease hydrolysates was closely related to its molecular weight, secondary structure conformation and amino acid composition. Compared with mung bean protein, the α-helix structure content of mung bean protease hydrolysates increased by 4.12% and the β-fold structure content decreased by 19.99%. The antioxidant activity was closely related to the increase of α-helix content and the decrease of β-folding content. The hydrophobic amino acids and aromatic amino acids that affected antioxidant activity increased by 0.208 g/100 g and 0.207 g/100 g, respectively. The hydrophobic hydrolysates with lower molecular weight less than 10 kDa had better antioxidant activity. Based on the above results, it was confirmed that the activity of mung bean protease hydrolysate had high relation with α-spiral and β-fold.

This paper aimed to analyze the antioxidant activity and structure of flavonoid compounds extracted from mung bean hull. The product of mung bean hull flavonoid extraction was purified by gradient elution with different concentrations of alcohol, such as 20%, 40%, 60% and 80%. The abilities of various eluents in T-AOC, scavenging of 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical, 2，2′-azinobis-3- ethylbenzothia zoline-6-sulphonic acid (ABTS) free radical and hydroxyl radicals, and the compounds with high antioxidant activity were analyzed for structure. The results showed that 60% eluent of mung bean hull flavonoid possess strong antioxidant activity, DPPH scavenging capacity was 48.03%, ABTS+ radical scavenging capacity was 57.53%，hydroxyl radicals scavenging capacity was 12.02%, T-AOC was 207.64 U/mL, which was significantly higher than other eluents (P