Effects of Epigallocatechin-3-Gallate-Bovine Bone Protein (EGCG-BBP) Conjugate on the Structure and Oxidative Stability of Protein in Emulsified Meatballs

SHI Wenjing; PAN Li; SHAO Kepu; CHEN Jingya; LI Yangyang; WANG Qingling

doi:10.13386/j.issn1002-0306.2023110279

Volume 45 Issue 17

Aug. 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(17): 21-29. > DOI: 10.13386/j.issn1002-0306.2023110279

SHI Wenjing, PAN Li, SHAO Kepu, et al. Effects of Epigallocatechin-3-Gallate-Bovine Bone Protein (EGCG-BBP) Conjugate on the Structure and Oxidative Stability of Protein in Emulsified Meatballs[J]. Science and Technology of Food Industry, 2024, 45(17): 21−29. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023110279.

Citation:

PDF (2419 KB)

Effects of Epigallocatechin-3-Gallate-Bovine Bone Protein (EGCG-BBP) Conjugate on the Structure and Oxidative Stability of Protein in Emulsified Meatballs

School of Food Science, Shihezi University, Shihezi 832003, China

More Information

Received Date: November 25, 2023
Available Online: July 01, 2024

Graphical Abstract

Abstract

Abstract

To investigate the effects of epigallocatechin-3-gallate-bovine bone protein (EGCG-BBP) on the protein structure and storage oxidative stability of emulsified meat products, the effects of adding different concentrations of EGCG-BBP on the physicochemical and structural properties of myofibrillar protein (MP) in raw meat, and on the oxidative stability of meatballs were investigated. The results showed that the addition of 0.8% EGCG-BBP resulted in the highest content of sulfhydryl group of MP (4.06 nmol/mg protein) in the minced meat, while the carbonyl group and surface hydrophobicity values were lowest, effectively improving the antioxidant capacity of the emulsified meat products. Fourier-transform infrared spectroscopy analysis showed that the wave number corresponding to the peak of the amide A band of MP was significantly increased in the minced meat supplemented with EGCG-BBP compared with the control group, indicating corresponding changes in the secondary structure of MP. The fluorescence spectra showed that there was a significant red shift in the strongest MP wavelength in the control group with a prolongation of the storage time. However, this shift was significantly reduced as the concentration of EGCC-BBP increased. This suggested that the addition of EGCG-BBP changed the tertiary structure of MP. Furthermore, analysis of oxidation indices during storage of the emulsified meatballs showed that the addition of 0.8% EGCG-BBP significantly reduced the values of both PV values and TBARS in the meatballs, thereby improving their oxidative stability. In summary, EGCG-BBP can significantly alter both the secondary and tertiary structures of MP and has good oxidation resistance. This indicates its potential to enhance the quality of emulsified meat products and provides a new choice for the application of antioxidant emulsifiers in meat products.

FullText(HTML)

References (43)

References

[1]	肖怀秋, 李玉珍, 兰立新. 大豆分离蛋白在肉制品加工中的应用[J]. 肉类工业,2007,10:33−36. [XIAO H Q, LI Y Z, LAN L X. Application of soybean isolated proteins in meat products processing[J]. Meat Industry,2007,10:33−36.] doi: 10.3969/j.issn.1008-5467.2007.02.014 XIAO H Q, LI Y Z, LAN L X. Application of soybean isolated proteins in meat products processing[J]. Meat Industry, 2007, 10: 33−36. doi: 10.3969/j.issn.1008-5467.2007.02.014
[2]	王馨彗. 中国居民肉类消费及影响因素研究[D]. 哈尔滨:东北农业大学, 2020. [WANG X H. Study on meat consumption and influencing factors of Chinese residents[D]. Harbin:Northeast Agricultural University, 2020.] WANG X H. Study on meat consumption and influencing factors of Chinese residents[D]. Harbin: Northeast Agricultural University, 2020.
[3]	张秀青, 谢兰兰. 国际牛羊肉市场发展趋势及我国面临的风险点分析[J]. 价格理论与实践,2022,452(2):79−83,200. [ZHANG X Q, XIE L L. Analysis of the development trend of the international beef and mutton market and the risk points facing China[J]. Price Theory and Practice,2022,452(2):79−83,200.] ZHANG X Q, XIE L L. Analysis of the development trend of the international beef and mutton market and the risk points facing China[J]. Price Theory and Practice, 2022, 452（2）: 79−83,200.
[4]	贾伟. 牛骨营养品质评价与牦牛骨胶原蛋白肽功效研究[D]. 兰州:甘肃农业大学, 2017. [JIA W. Evaluation of nutritional quality of cow bone and efficacy of collagen peptide in yak bone[D]. Lanzhou:Gansu Agricultural University, 2017.] JIA W. Evaluation of nutritional quality of cow bone and efficacy of collagen peptide in yak bone[D]. Lanzhou: Gansu Agricultural University, 2017.
[5]	张舒晴. 蒸汽爆破对牛骨理化特性的影响及液化工艺优化研究[D]. 郑州:河南农业大学, 2020. [ZHANG S Q. The influence of steam blasting on the physical and chemical characteristics of bovine bone and the optimization of liquefaction process[D]. Zhengzhou:Henan Agricultural University, 2020.] ZHANG S Q. The influence of steam blasting on the physical and chemical characteristics of bovine bone and the optimization of liquefaction process[D]. Zhengzhou: Henan Agricultural University, 2020.
[6]	李金铭. 基于共价修饰的鸡蛋蛋白-儿茶素复合物制备及应用[D]. 长春:吉林大学, 2022. [LI J M. Preparation and application of egg protein-catechin complex based on covalent modification[D]. Changchun:Jilin University, 2022.] LI J M. Preparation and application of egg protein-catechin complex based on covalent modification[D]. Changchun: Jilin University, 2022.
[7]	PAN L, CHEN J Y, FU H H, et al. Effects of fabrication of conjugates between different polyphenols and bovine bone proteins on their structural and functional properties[J]. Food Bioscience, 2023, 52: 102375.
[8]	魏洁琼, 余群力, 韩玲, 等. 牛骨胶原蛋白肽制备工艺优化及抗氧化活性分析[J]. 甘肃农业大学学报,2020,55(5):203−211, 218. [WEI J Q, YU Q L, HAN L, et al. Optimization of preparation process and analysis of collagen peptide antioxidant activity[J]. Journal of Gansu Agricultural University,2020,55(5):203−211, 218.] WEI J Q, YU Q L, HAN L, et al. Optimization of preparation process and analysis of collagen peptide antioxidant activity[J]. Journal of Gansu Agricultural University, 2020, 55（5）: 203−211, 218.
[9]	胡颀. 牛骨胶原蛋白酶解物制备及其生理活性研究[D]. 杭州:浙江大学, 2022. [HU Q. Preparation of collagen enzyme and its physiological activity[D]. Hangzhou:Zhejiang University, 2022.] HU Q. Preparation of collagen enzyme and its physiological activity[D]. Hangzhou: Zhejiang University, 2022.
[10]	PAN L, LI Q Q, CHEN J Y, et al. Concentration effect of epigallocatechin-3-gallate-bovine bone protein conjugates on emulsion stability[J]. Colloids and Surfaces A:Physicochemical and Engineering Aspects,2023,675:132057.
[11]	刁静静. 猪骨蛋白水解物的抗氧化机理以及在肉制品中应用的研究[D]. 哈尔滨:东北农业大学, 2008. [DIAO J J. Studies on the antioxidant mechanism of pig bone protein hydrolysate and its application in meat products[D]. Harbin:Northeast Agricultural University, 2008.] DIAO J J. Studies on the antioxidant mechanism of pig bone protein hydrolysate and its application in meat products[D]. Harbin: Northeast Agricultural University, 2008.
[12]	AOAC. Official methods of analysis (17th ed.)[S]. Gaithersburg, MD, USA:Association of Official Analytical Chemists International, 2000.
[13]	LIU H T, HAN G, ZHANG H, et al. Improving the physical and oxidative stability of emulsions based on the interfacial electrostatic effects between porcine bone protein hydrolysates and porcine bone protein hydrolysate-rutin conjugates[J]. Food Hydrocolloids,2019,94:418−427. doi: 10.1016/j.foodhyd.2019.03.037
[14]	PAROLIA S, MALEY J, SAMMYNAIKEN R, et al. Structure-functionality of lentil protein-polyphenol conjugates[J]. Food Chemistry,2022,367:130603−130612. doi: 10.1016/j.foodchem.2021.130603
[15]	PARK D, XIONG Y L, ALDERTON A L. Concentration effects of hydroxyl radical oxidizing systems on biochemical properties of porcine muscle myofibrillar protein[J]. Food Chemistry,2007,101(3):1239−1246. doi: 10.1016/j.foodchem.2006.03.028
[16]	李菊名. 热处理大豆分离蛋白-EGCG复合物的制备及其作为功能性载体的研究[D]. 广州:华南理工大学, 2021. [LI J M. Preparation of isolated protein-EGCG complex in heat-treated soybean and its use as functional carriers[D]. Guangzhou:South China University of Technology, 2021.] LI J M. Preparation of isolated protein-EGCG complex in heat-treated soybean and its use as functional carriers[D]. Guangzhou: South China University of Technology, 2021.
[17]	OLIVER C N, AHN B W, MOERMAN E J, et al. Age-related changes in oxidized proteins[J]. Journal of Biological Chemistry,1987,262(12):5488−5491. doi: 10.1016/S0021-9258(18)45598-6
[18]	WANG H, SONG Y, LIU Z, et al. Effects of iron-catalyzed and metmyoglobin oxidizing systems on biochemical properties of yak muscle myofibrillar protein[J]. Meat Science,2020,166:108041−108047. doi: 10.1016/j.meatsci.2019.108041
[19]	ZHONG Y Y, HAN P, SUN S L, et al. Effects of apple polyphenols and hydroxypropyl-β-cyclodextrin inclusion complexes on the oxidation of myofibrillar proteins and microstructures in lamb during frozen storage[J]. Food Chemistry,2022,375:131874−131885. doi: 10.1016/j.foodchem.2021.131874
[20]	LI X, LIU A, YE R, et al. Fabrication of gelatin-laponite composite films:Effect of the concentration of laponite on physical properties and the freshness of meat during storage[J]. Food Hydrocolloids,2015,44:390−398. doi: 10.1016/j.foodhyd.2014.10.014
[21]	GHIMIRE A, PAUDEL N, POUDEL R. Effect of pomegranate peel extract on the storage stability of ground buffalo (Bubalus bubalis) meat[J]. LWT-Food Science and Technology,2022,154:112690. doi: 10.1016/j.lwt.2021.112690
[22]	SUN J, HUANG Y, LIU T, et al. Evaluation of crossing-linking sites of egg white protein-polyphenol conjugates:Fabricated using a conventional and ultrasound-assisted free radical technique[J]. Food Chemistry,2022,386:132606. doi: 10.1016/j.foodchem.2022.132606
[23]	WU X L, LU Y Q, XU H X, et al. Reducing the allergenic capacity of β-lactoglobulin by covalent conjugation with dietary polyphenols[J]. Food Chemistry,2018,256:427−434. doi: 10.1016/j.foodchem.2018.02.158
[24]	廖珺, 王烨军, 苏有健, 等. 茶多酚对面包纹理结构的影响[J]. 食品研究与开发,2022,43(4):40−47. [LIAO J, WANG Y J, SU Y J, et al. Effects of tea polyphenols on the texture and structure of the bread[J]. Food Research and Development,2022,43(4):40−47.] doi: 10.12161/j.issn.1005-6521.2022.04.007 LIAO J, WANG Y J, SU Y J, et al. Effects of tea polyphenols on the texture and structure of the bread[J]. Food Research and Development, 2022, 43（4）: 40−47. doi: 10.12161/j.issn.1005-6521.2022.04.007
[25]	FAN Y T, LIU Y X, GAO L Y, et al. Oxidative stability and in vitro digestion of menhaden oil emulsions with whey protein:Effects of EGCG conjugation and interfacial cross-linking[J]. Food Chemistry,2018,265:200−207. doi: 10.1016/j.foodchem.2018.05.098
[26]	吴兴阁. 预调理猪肉糜冻藏过程中品质劣变及控制途径研究[D]. 无锡:江南大学, 2021. [WU X G. Study on quality deterioration and control pathway in the process of pre-conditioning pork jelly storage[D]. Wuxi:Jiangnan University, 2021.] WU X G. Study on quality deterioration and control pathway in the process of pre-conditioning pork jelly storage[D]. Wuxi: Jiangnan University, 2021.
[27]	宋娟娟, 谢婷, 刘文涵, 等. 丙二醛对豆粕蛋白质氧化的影响及茶多酚的缓解作用[J]. 南京农业大学学报,2023,46(2):324−332. [SONG J J, XIE T, LIU W H, et al. Effect of malondialdehyde on protein oxidation of soybean meal and relieving effects of tea polyphenols[J]. Journal of Nanjing Agricultural University,2023,46(2):324−332.] doi: 10.7685/jnau.202112043 SONG J J, XIE T, LIU W H, et al. Effect of malondialdehyde on protein oxidation of soybean meal and relieving effects of tea polyphenols[J]. Journal of Nanjing Agricultural University, 2023, 46（2）: 324−332. doi: 10.7685/jnau.202112043
[28]	WALAYAT N. 蛋清蛋白/低聚糖复合物对冻藏鱼肌原纤维蛋白结构与性质的影响[D]. 武汉:华中农业大学, 2020. [WALAYAT N. Effect of egg albumin/oligosaccharide complex on the structure and properties of myofibrillin in frozen Tibetan fish[D]. Wuhan:Huazhong Agricultural University, 2020.] WALAYAT N. Effect of egg albumin/oligosaccharide complex on the structure and properties of myofibrillin in frozen Tibetan fish[D]. Wuhan: Huazhong Agricultural University, 2020.
[29]	朱士臣, 俞杰航, 金燕, 等. 鱼鳞明胶对鱼糜肌原纤维蛋白的冷冻保护作用及其机制[J]. 食品科学,2022,43(24):16−24. [ZHU S C, YU J H, JIN Y, et al. Cryoprotective effect of fishscale gelatin on fibrin and its mechanism[J]. Food Science,2022,43(24):16−24.] doi: 10.7506/spkx1002-6630-20220119-192 ZHU S C, YU J H, JIN Y, et al. Cryoprotective effect of fishscale gelatin on fibrin and its mechanism[J]. Food Science, 2022, 43（24）: 16−24. doi: 10.7506/spkx1002-6630-20220119-192
[30]	李颖畅, 郑婕, 崔蕾, 等. EGCG和EGC对微波加热海鲈鱼鱼片功能特性和蛋白氧化的影响[J]. 中国食品学报,2024,24(1):179−189. [LI Y C, ZHENG J, CUI L, et al. Effect of EGCG and EGC on the functional properties and protein oxidation of microwave-heated sea bass fillets[J]. Chinese Journal of Food Science,2024,24(1):179−189.] LI Y C, ZHENG J, CUI L, et al. Effect of EGCG and EGC on the functional properties and protein oxidation of microwave-heated sea bass fillets[J]. Chinese Journal of Food Science, 2024, 24（1）: 179−189.
[31]	韩吉平. 反复冻融对熟制小龙虾感官品质与保水性的影响及改善方法研究[D]. 镇江:江苏大学, 2022. [HAN J P. Study on the influence of repeated freezing and thawing on the sensory quality and water retention of cooked crayfish and its improvement method[D]. Zhenjiang:Jiangsu University, 2022.] HAN J P. Study on the influence of repeated freezing and thawing on the sensory quality and water retention of cooked crayfish and its improvement method[D]. Zhenjiang: Jiangsu University, 2022.
[32]	ZHAO S, LI Z, LIU Y, et al. High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum[J]. Food Chemistry:X,2022,14:100320−100329.
[33]	周雪. 光谱学技术探测磺胺类药物与人血清白蛋白的相互作用[D]. 南昌:南昌大学, 2016. [ZHOU X. Spectroscopy techniques to probe the interaction of sulfonamides with human serum albumin[D]. Nanchang:Nanchang University, 2016.] ZHOU X. Spectroscopy techniques to probe the interaction of sulfonamides with human serum albumin[D]. Nanchang: Nanchang University, 2016.
[34]	ZHANG D, YANG X, WANG Y, et al. Proanthocyanidin B2 and transglutaminase synergistically improves gel properties of oxidized myofibrillar proteins[J]. Food Chemistry,2022,391:133262−133271. doi: 10.1016/j.foodchem.2022.133262
[35]	黄国, 田泽鹏, 薛丽莹, 等. EGCG与β-伴大豆球蛋白/大豆球蛋白相互作用对蛋白质结构的影响[J]. 食品科学,2022,43(12):1−9. [HUANG G, TIAN Z P, XUE L Y, et al. Effect of EGCG interaction with β-partner/myribulin on protein structure[J]. Food Science,2022,43(12):1−9.] doi: 10.7506/spkx1002-6630-20210508-081 HUANG G, TIAN Z P, XUE L Y, et al. Effect of EGCG interaction with β-partner/myribulin on protein structure[J]. Food Science, 2022, 43（12）: 1−9. doi: 10.7506/spkx1002-6630-20210508-081
[36]	薛丽莹, 田泽鹏, 陈若桐, 等. pH处理对EGCG与大豆蛋白相互作用的影响[J]. 食品科技,2022,47(7):121−128. [XUE L Y, TIAN Z P, CHEN R T, et al. Effect of pH treatment on the interaction between EGCG and soybean protein[J]. Food Technology,2022,47(7):121−128.] doi: 10.3969/j.issn.1005-9989.2022.7.spkj202207018 XUE L Y, TIAN Z P, CHEN R T, et al. Effect of pH treatment on the interaction between EGCG and soybean protein[J]. Food Technology, 2022, 47（7）: 121−128. doi: 10.3969/j.issn.1005-9989.2022.7.spkj202207018
[37]	HUANG P, WANG Z, FENG X, et al. Promotion of fishy odor release by phenolic compounds through interactions with myofibrillar protein[J]. Food Chemistry,2022,387:132852. doi: 10.1016/j.foodchem.2022.132852
[38]	LI K, FU L, ZHAO Y Y, et al. Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion[J]. Food Hydrocolloids,2020,98:105275−105285. doi: 10.1016/j.foodhyd.2019.105275
[39]	赵冰, 李素, 张顺亮, 等. 蛋白氧化对肌原纤维蛋白凝胶构效关系的影响[J]. 食品科学,2018,39(3):55−61. [ZHAO B, LI S, ZHANG S L, et al. Effect of protein oxidation on the structure-activity relationship of myofibrillar protein gel[J]. Food Science,2018,39(3):55−61.] doi: 10.7506/spkx1002-6630-201803009 ZHAO B, LI S, ZHANG S L, et al. Effect of protein oxidation on the structure-activity relationship of myofibrillar protein gel[J]. Food Science, 2018, 39（3）: 55−61. doi: 10.7506/spkx1002-6630-201803009
[40]	郭亚晶, 刘昆仑. 脂质氧化产物-蛋白质相互作用研究进展[J]. 食品安全质量检测学报,2021,12(13):5327−5332. [GUO Y J, LIU K L. Progress in studying lipid oxidation product-protein interactions[J]. Journal of Food Safety and Quality Testing,2021,12(13):5327−5332.] GUO Y J, LIU K L. Progress in studying lipid oxidation product-protein interactions[J]. Journal of Food Safety and Quality Testing, 2021, 12（13）: 5327−5332.
[41]	PAN L, CHEN J Y, FU H H, et al. Effects of fabrication of conjugates between different polyphenols and bovine bone proteins on their structural and functional properties[J]. Food Bioscience,2023,52:102375. doi: 10.1016/j.fbio.2023.102375
[42]	张敏. 乳清多肽对反复冻融猪肉糜凝胶特性和肌原纤维蛋白氧化的影响[D]. 烟台:烟台大学, 2021. [ZHANG M. Effect of whey peptide on chyme gel properties and myofibrillin oxidation in repeated frozen-thawed pork[D]. Yantai:Yantai University, 2021.] ZHANG M. Effect of whey peptide on chyme gel properties and myofibrillin oxidation in repeated frozen-thawed pork[D]. Yantai: Yantai University, 2021.
[43]	沈双伟, 李登龙, 林伟玲, 等. 桑椹多酚及其微胶囊对猪肉脯品质的改良[J]. 现代食品科技,2022,38(3):185−194. [SHEN S W, LI D L, LIN W L, et al. Improvement of pork breast quality by mulberry polyphenols and their microcapsules[J]. Modern Food Technology,2022,38(3):185−194.] SHEN S W, LI D L, LIN W L, et al. Improvement of pork breast quality by mulberry polyphenols and their microcapsules[J]. Modern Food Technology, 2022, 38（3）: 185−194.

Supplements (1)

Supplements
Other Related Supplements

Cited By

Cited by

Periodical cited type(4)

1.	孙怀竹，梁金玲，许天阳，于澎. 干燥对不同药用部位中草药化学成分影响的研究进展. 中华中医药学刊. 2025(02): 246-250 .
2.	王慧，杨馥源，王玉龙，邢普，闫艳，杜晨晖. 基于多指标综合分析酸枣仁最佳采收期的质量标志物研究. 中国野生植物资源. 2024(04): 1-9+21 .
3.	刘天悦，滕晓祎，田永涛，么亚妹，王琰博，王文蜀. 灯笼果叶片、宿萼和果实化学成分分析及抗氧化活性评价. 食品与发酵工业. 2024(20): 243-251 .
4.	谢玉蓉，邵大畏，贺建红. 扶正益气方对乳腺癌术后化疗患者不良反应的影响及改善生活质量的状况. 辽宁中医杂志. 2024(11): 138-141 .