Affiliation: | 1. School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 Anhui Province, China
Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei, 230009 Anhui Province, China;2. School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 Anhui Province, China
Engineering Research Center of Bio-process from Ministry of Education, Hefei University of Technology, Hefei, 230009 Anhui Province, China
Key Laboratory on Deep Processing of Agricultural Products for Anhui Province, Hefei, 230009 Anhui Province, China;3. School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009 Anhui Province, China |
Abstract: | The water holding capacity (WHC) of sodium-reduced (0.3 m sodium chloride, corresponding to the salt percentage (w/v) of 1.755%) myofibrillar protein (MP) gel in response to combined calcium chloride (CaCl2, 20, 60, 100 mm ) and high-pressure processing (HPP, 200 MPa, 10 min) was investigated. The results showed that 200 MPa + 20 mm CaCl2 synergistically increased the WHC of MP gel via reducing particle size of MP solutions, strengthening hydrogen-bonding and disulphide-bonding, promoting formation of β-sheet and uncoiling of α-helix, exposing tryptophan residues, enhancing hydrophobic interactions of aliphatic residues and forming a compact and continuous networked gel structure. However, high concentrations (≥60 mm ) of CaCl2 could attenuate the enhancing effects of HPP on the WHC by inducing decreased hydrogen bonds, fewer tryptophan residues exposed and coarser and aggregated gel structures with large cavities. Therefore, a combined moderate HPP and low concentration of CaCl2 is a potential alternative for developing sodium-reduced meat products. |