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Water holding capacity of sodium‐reduced chicken breast myofibrillar protein gel as affected by combined CaCl 2 and high‐pressure processing
Author(s) -
Wang Yu,
Zhou Ying,
Wang Xixi,
Li Peijun,
Xu Baocai,
Chen Conggui
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14313
Subject(s) - chemistry , myofibril , sodium , tryptophan , hydrogen bond , pascalization , water holding capacity , calcium , salt (chemistry) , particle size , chloride , nuclear chemistry , chromatography , food science , inorganic chemistry , biochemistry , high pressure , organic chemistry , molecule , amino acid , engineering physics , engineering
Summary The water holding capacity ( WHC ) of sodium‐reduced (0.3 m sodium chloride, corresponding to the salt percentage (w/v) of 1.755%) myofibrillar protein ( MP ) gel in response to combined calcium chloride (CaCl 2 , 20, 60, 100 m m ) and high‐pressure processing ( HPP , 200 MP a, 10 min) was investigated. The results showed that 200 MP a + 20 m m CaCl 2 synergistically increased the WHC of MP gel via reducing particle size of MP solutions, strengthening hydrogen‐bonding and disulphide‐bonding, promoting formation of β‐sheet and uncoiling of α‐helix, exposing tryptophan residues, enhancing hydrophobic interactions of aliphatic residues and forming a compact and continuous networked gel structure. However, high concentrations (≥60 m m ) of CaCl 2 could attenuate the enhancing effects of HPP on the WHC by inducing decreased hydrogen bonds, fewer tryptophan residues exposed and coarser and aggregated gel structures with large cavities. Therefore, a combined moderate HPP and low concentration of CaCl 2 is a potential alternative for developing sodium‐reduced meat products.