Effect of Tibetan tea extract on the gel properties of porcine myofibrillar protein

  • QI Yue ,
  • YANG Lanxin ,
  • ZHANG Xinyu ,
  • HUANG Jiang ,
  • FAN Rui ,
  • LUO Jianfeng ,
  • ZUO Yuhan ,
  • XIANG Yuzhu ,
  • LI Cheng
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  • (College of Food, Sichuan Agricultural University, Ya'an 625014, China)

Received date: 2024-09-11

  Revised date: 2024-12-03

  Online published: 2025-08-22

Abstract

To investigate the effects of Tibetan tea extract (TTE) at concentrations ranging from 0.00% to 3.00% on myofibrillar proteins (MPs) in pork, TTE was incorporated into MPs to form composite gels.The gelling properties and protein conformation changes were analyzed through water-holding capacity, gel strength, rheological measurements, SDS-PAGE, intrinsic fluorescence spectroscopy, and microstructural examination.Results indicated that the addition of TTE significantly enhanced the water-holding capacity and gel strength of MPs, with these improvements correlating positively with TTE concentration.The turbidity and particle size of the gels increased with TTE addition, suggesting that TTE facilitated MP aggregation and cross-linking.Rheological analysis showed that TTE significantly increased the storage modulus and loss modulus of MPs, enhancing the elasticity and viscosity of the gel.Furthermore, SDS-PAGE, and intrinsic fluorescence spectroscopy confirmed that TTE influenced MP conformation, contributing to improved gel characteristics.In conclusion, the integration of TTE with MPs can lead to a more stable and dense three-dimensional network structure in gels, thereby enhancing the overall gel properties.

Cite this article

QI Yue , YANG Lanxin , ZHANG Xinyu , HUANG Jiang , FAN Rui , LUO Jianfeng , ZUO Yuhan , XIANG Yuzhu , LI Cheng . Effect of Tibetan tea extract on the gel properties of porcine myofibrillar protein[J]. Food and Fermentation Industries, 2025 , 51(15) : 267 -274 . DOI: 10.13995/j.cnki.11-1802/ts.041020

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