학술논문
Tetramethylpyrazine Protects Oxidative Stability and Gelation Property of Rabbit Myofibrillar Proteins
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- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Jianping Wang Ning Liu Feike Zhang
- 간행물 정보
- 『Food Science of Animal Resources』Food Science of Animal Resources 제39권 제4호, 623~631쪽, 전체 9쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2019.08.31
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국문 초록
영문 초록
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.
목차
Introduction
Materials and Methods
Results and Discussion
Conclusion
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