Effects of <i>Portulaca oleracea</i> Extracts on Gelation and Emulsification Properties of Pork Myofibrillar Proteins

SHI Yuanwei; CHANG Haijun; HU Yu; BO Zhaoying; ZHOU Wenbin; TANG Chunhong

doi:10.13386/j.issn1002-0306.2023060030

Volume 45 Issue 13

Jun. 2024

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Science and Technology of Food Industry > 2024 > 45(13): 50-57. > DOI: 10.13386/j.issn1002-0306.2023060030

SHI Yuanwei, CHANG Haijun, HU Yu, et al. Effects of Portulaca oleracea Extracts on Gelation and Emulsification Properties of Pork Myofibrillar Proteins[J]. Science and Technology of Food Industry, 2024, 45(13): 50−57. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023060030.

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Effects of Portulaca oleracea Extracts on Gelation and Emulsification Properties of Pork Myofibrillar Proteins

College of Environment and Resources, Chongqing Technology and Business University, Chongqing Engineering Research Center for Processing, Storage and Transportation of Characterized Agro-products, Chongqing 400067, China

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Received Date: June 05, 2023
Available Online: April 28, 2024

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Abstract

Abstract

This study aimed to investigate the effects of Portulaca oleracea extracts (PE) on the gelation and emulsification properties of pork myofibrillar proteins (MPs). A myofibrillar protein-Fenton oxidation system (0.0049 g/L FeCl₃, 0.0176 g/L ascorbic acid, 5 mmol/L H₂O₂) was established, and different concentrations of PE (0.00, 2.00, 4.00, 8.00 mg/mL) were added. The changes in gelation and emulsification properties of MPs were analyzed to assess the impact of PE on the functional characteristics of MPs in pork tenderloin under oxidative conditions. The results demonstrated that PE significantly reduced the cooking loss of the gel (P<0.01) and improved its water-holding capacity (P<0.01) compared with the oxidation control group. Specifically at a concentration of 4.00 mg/mL, the addition of PE resulted in a 6.72% decrease in cooking loss and a 11.98% increase in water-holding capacity compared with the oxidation control group. However, the addition of PE led to a significant decrease in the whiteness of the gel (P<0.05), with the degree of whiteness being inversely related to the concentration of PE. Furthermore, the addition of PE increased the storage modulus (G') and loss modulus (G'') of the gel. At a concentration of 4.00 mg/mL PE, the microscopic structure of the gel exhibited greater regularity and order than that after oxidation, with an increase of 10.10% in hardness and 7.16% in elasticity. SDS-PAGE results indicated that the cross-linking between PE and proteins could be reduced, and PE significantly enhanced the emulsifying activity and emulsifying stability of the proteins (P<0.01). Overall, based on the comprehensive findings, it can be concluded that 4.00 mg/mL PE effectively inhibits the oxidation of MPs and improves the functional characteristics of proteins.
- Portulaca oleracea extracts,
- myofibrillar proteins,
- gelation properties,
- emulsification properties

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