Food and Fermentation Industries >

2026 , Vol. 52 >Issue 16: 201 - 209

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044925

Effect of resveratrol on structure and gel properties of beef myofibrillar protein

  • LI Xinyi ,
  • YANG Xiaoyin ,
  • LIU Yunge ,
  • ZHANG Yimin ,
  • NIU Lebao ,
  • ZUO Huixin ,
  • ZHU Lixian
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  • 1(College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, China)
    2(Shandong Provincial Key Laboratory of Quality Safety Monitoring for Animal Products and Veterinary Drug Innovation, Tai'an 271018, China)

Received date: 2025-10-24

  Revised date: 2025-12-17

  Online published: 2026-09-10

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Abstract

This study was conducted to investigate the regulatory effects of resveratrol (Res) on the structure and gel properties of beef myofibrillar protein (MP).The study revealed that Res at concentrations ranging from 0.05% to 0.15% effectively inhibited protein oxidation, as evidenced by reduced carbonyl content and increased total sulfhydryl content.As Res was added from 0.05% to 0.25%, the particle size of MP rose from 1 454.33 nm to 1 757.00 nm before decreasing to 1 665.00 nm, while the zeta potential increased from -4.56 mV to -3.91 mV, then slightly declined to -4.47 mV.Spectral analysis revealed that Res induced changes in the tertiary structure of MP, leading to a reduction in fluorescence intensity, while also enhancing the stability of the secondary structure at a concentration of 0.1%.Rheological measurements indicated that Res significantly increased both the storage modulus and loss modulus.The formation of a more compact and uniform three-dimensional network structure was promoted by 0.2% Res through strengthened intermolecular interactions, including hydrogen bonds, hydrophobic interactions, and disulfide bonds.This resulted in improved gel strength and textural properties.Water-holding capacity measurements and low-field nuclear magnetic resonance analysis confirmed that Res enhanced the water-binding capacity of the gel network, which significantly improved gel water retention.Microscopic examination also revealed that the gel structure was densified by the addition of 0.2% Res.In conclusion, this study has clarified the mechanism by which Res with an addition amount of 0.15%-0.2% improves the properties of MP gel by virtue of modifying protein structure, enhancing intermolecular interactions, and optimizing water distribution.Furthermore, this research provides a theoretical basis for the application of Res as a functional additive in the development of high-quality beef products.

Key words： resveratrol; myofibrillar protein; protein structure; gel properties

Cite this article

LI Xinyi , YANG Xiaoyin , LIU Yunge , ZHANG Yimin , NIU Lebao , ZUO Huixin , ZHU Lixian . Effect of resveratrol on structure and gel properties of beef myofibrillar protein[J]. Food and Fermentation Industries, 2026 , 52(16) : 201 -209 . DOI: 10.13995/j.cnki.11-1802/ts.044925

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