Impact of Phytophenols on Myofibrillar Proteins: Revisit the Interaction Scenarios Inspired for Meat Products Innovation

Insight into the mechanism of water-insoluble dietary fiber from star anise (Illicium verum Hook. f.) on water-holding capacity of myofibrillar protein gels

This study aimed to determine the efficacy of star anise dietary fiber (SADF) in alleviating the oxidative damage of myofibrillar protein (MP) from the perspective of volatile components. SADF and SADF without essential oils (EOs) (NSADF) were added to oxidized MP. The addition of NSADF and SADF improved the water-holding capacity (WHC) and gel strength, with the 0.4% addition showing the highest values. Moreover, the WHC of MP from the SADF-treated group was significantly higher than that from the NSADF-treated group at the same dosage, suggesting that EOs in SADF improved the WHC through antioxidation. EOs in SADF prevented the attack of hydroxyl radicals on MP, increasing the β-sheet level and decreasing the random coil level, which was supported by the results of FT-IR, carbonyl content, and sulfhydryl content. Limonene and anisaldehyde present in EOs played an antioxidant role, and anisaldehyde could scavenge free radicals through demethoxylation.

Role of low molecular additives in the myofibrillar protein gelation: underlying mechanisms and recent applications

Understanding mechanisms of myofibrillar protein gelation is important for development of gel-type muscle foods. The protein-protein interactions are largely responsible for the heat-induced gelation. Exogenous additives have been extensively applied to improve gelling properties of myofibrillar proteins. Research has been carried out to investigate effects of different additives on protein gelation, among which low molecular substances as one of the most abundant additives have been recently implicated in the modifications of intermolecular interactions. In this review, the processes of myosin dissociation under salt and the subsequent interaction via intermolecular forces are elaborated. The underlying mechanisms focusing on the role of low molecular additives in myofibrillar protein interactions during gelation particularly in relation to modifications of the intermolecular forces are comprehensively discussed, and six different additives i.e. metal ions, phosphates, amino acids, hydrolysates, phenols and edible oils are involved. The promoting effect of low molecular additives on protein interactions is highly attributed to the strengthened hydrophobic interactions providing explanations for improved gelation. Other intermolecular forces i.e. covalent bonds, ionic and hydrogen bonds could also be influenced depending on varieties of additives. This review can hopefully be used as a reference for the development of gel-type muscle foods in the future.