Differential modulation of myofibrillar protein gelation by monophenolic acids with divergent sidechain groups

Anqi Guo; Alma D. True; Youling L. Xiong

doi:10.26599/FSAP.2023.9240033

Food Science of Animal Products 2023, 1(3): 9240033 https://doi.org/10.26599/FSAP.2023.9240033

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Open Access | Issue | Published: 18 December 2023

Differential modulation of myofibrillar protein gelation by monophenolic acids with divergent sidechain groups

Show Author's Information Hide Author's Information Anqi Guo, Alma D. True, Youling L. Xiong(

)

Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546, USA

Keywords:

glucose oxidase, protein oxidation, myofibrillar protein, phenolic acids, gelation

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Guo A, True AD, Xiong YL. Differential modulation of myofibrillar protein gelation by monophenolic acids with divergent sidechain groups. Food Science of Animal Products, 2023, 1(3): 9240033. https://doi.org/10.26599/FSAP.2023.9240033

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Abstract

Six phenolic acids (PAs) with related structures, i.e., gallic acid (GA), syringic acid (SA), coumaric acid (CMA), caffeic acid (CFA), ferulic acid (FA), and chlorogenic acid (CA), were compared for their effects on the gelling properties of myofibrillar protein (MP) under oxidative conditions. Of the six PAs, only the smallest GA caused significant reductions of free amine and sulfhydryl content (by 26% and 7%, respectively, P < 0.05) and SA decreased protein carbonyl formation, while CA, the largest PA with an esterified quinic group, prevented oxidative loss of amines. All PAs quenched MP fluorescence with CA showing the highest efficacy (38% suppression). During thermal gelation, the GA-modified MP displayed the strongest myosin cross-linking. The elasticity (G′) and breaking strength of MP gels were markedly enhanced by the addition of PAs, and the final G′ value ranked in the order GA > CA > FA > CMA > SA > CFA, indicating complex roles of phenolic side groups.

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Differential modulation of myofibrillar protein gelation by monophenolic acids with divergent sidechain groups

Show Author's information Hide Author's Information Anqi Guo, Alma D. True, Youling L. Xiong(

)

Department of Animal and Food Sciences, University of Kentucky, Lexington, Kentucky 40546, USA

Abstract

Keywords: glucose oxidase, protein oxidation, myofibrillar protein, phenolic acids, gelation

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Publication history

Received: 09 August 2023

Revised: 24 August 2023

Accepted: 18 September 2023

Published: 18 December 2023

Issue date: October 2023

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Acknowledgements

This work is supported by the USDA, National Institute of Food and Agriculture, Hatch project 1020736.

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Food Science of Animal Products published by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).