Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations

作者：Wang, Shuangxi; Zhang, Yumeng; Chen, Lin; Xu, Xinglian; Zhou, Guanghong; Li, Zhixi; Feng, Xianchao^*

来源：Food Chemistry, 2018, 243: 50-57.

DOI：10.1016/j.foodchem.2017.09.114

• Emulsion gel
• Myofibrillar protein
• Rosmarinic acid
• Storage modulus
• Gel strength
• Confocal laser scanning microscopy

The effects of rosmarinic acid (RA) (12, 60 and 300 mu M/g protein) on the textural properties and stability of oxidized myofibrillar protein (MP) emulsion gels were investigated. A low dose (12 mu M/g) of RA significantly prevented the loss of thiol and epsilon-NH2 groups and the unfolding of the oxidized MP. However, a high dose of RA (300 mu M/g) covalently and non-covalently interacted with the MPs, which induced a significant loss of thiol and epsilon-NH2 groups and aggregation of the MPs, causing decreased solubility, resulting in a poor three-dimensional emulsion gel network, and hence, higher cooking loss and lower gel strength. Moreover, the emulsifying properties of the MP emulsion gel were jeopardized by 300 mu M/g RA. A high concentration of NaCl (0.6 M) enhanced the interaction between RA and MPs, increasing deterioration of the internal structure and leading to extremely unstable emulsifying properties of the MP emulsion gel.

• 出版日期2018-3-15
• 单位南京农业大学; 西北农林科技大学