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Tetramethylpyrazine Protects Oxidative Stability and Gelation Property of Rabbit Myofibrillar Proteins

한국축산식품학회지 2019년 39권 4호 p.623 ~ 631
 ( Wang Jianping ) - Henan University of Science and Technology

 ( Liu Ning ) - Henan University of Science and Technology
 ( Zhang Feike ) - Luoyang Yunshanmei Foods Co., Ltd

Abstract


Tetramethylpyrazine (TMP), an alkaloid rich in Ligusticum wallichii and fermented products, possesses multiple pharmacological activities in antioxidant, antiinflammatory, and antibacterial. This study aimed to investigate the effect of TMP (15 mg/L) on the physicochemical and gelation properties of rabbit myofibrillar proteins (MPs) with/without oxidative stress. Results showed that compared to the control, oxidative stress to MPs decreased free thiol content, gel yield, whiteness, water-holding capacity, bounder water, immobilized water, and endogenous tryptophan fluorescence intensity, but increased surface hydrophobicity, dityrosine content, and free water content (p<0.01). Without oxidative stress, MPs treated with TMP increased free thiol content, whiteness, and bound water, but decreased dityrosine content and free water (p<0.05). Under oxidative conditions, all parameters were conversely affected by TMP (p<0.01). The results suggest that TMP can be an antioxidant to decrease the concern on oxidative deterioration during meat processing and storage by improving the oxidative stability, water retention, and gel forming property of rabbit MPs.

키워드

gelation property; oxidative stability; rabbit myofibrillar proteins; tetramethylpyrazine
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