@article{HAN2022, 
author = {Xinrui HAN and Ying LI and Miaomiao LIU and Xin FAN and Li FENG and Yungang CAO},
title = {Effect of Punicalagin Combined with Sodium Pyrophosphate on the Oxidative Stability and Gel Properties of Myofibrillar Protein},
year = {2022},
journal = {Food Science},
volume = {43},
number = {8},
pages = {15-21},
keywords = {punicalagin, sodium pyrophosphate, protein oxidation, gelling properties},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20210602-025},
doi = {10.7506/spkx1002-6630-20210602-025},
abstract = {The effects of punicalagin (P) and sodium pyrophosphate (SPP) and their combination (P + SPP) on the oxidative stability and gel properties of myofibrillar protein (MP) under oxidative stress were studied. The results showed that the addition of P and SPP effectively inhibited the increase of carbonyl content and the decrease of free amino content induced by oxidation, and the combination of P and SPP had the best effect; however, neither single nor combined additives effectively inhibited the decrease of sulfhydryl content induced by oxidation. The addition of P promoted protein unfolding induced by oxidative stress and significantly inhibited the increase of protein particle size (percentage inhibition of 10.50%) induced by oxidation. It had no significant effect on protein solubility or rheological properties during heat-induced gelation, but significantly improved the cooking loss and texture deterioration of heat-induced MP gels under oxidative stress. The addition of SPP also promoted protein unfolding induced by oxidation, inhibited the increase of protein particle size (percentage inhibition of 17.65%), increased the solubility of oxidized MP by 9.78%, significantly changed the rheological behavior of MP during heat-induced gelation, and resulted in a 42.56% reduction in the cooking loss of heat-induced gels, while texture indexes such as gel strength were significantly reduced. The combination of P and SPP had a similar effect on the heat-induced gel properties of MP as the addition of SPP alone. Moreover, the antioxidants used in this study significantly increased the oxidative stability of MP and the water-holding capacity of its heat-induced gel, but the effects on the gel texture characteristics were closely related to the type of antioxidants.}
}