Food and Fermentation Industries >

2026 , Vol. 52 >Issue 17: 232 - 242

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.045333

Effect of Eucommia ulmoides leaf extract on structure and emulsification properties of oxidized chicken myofibrillar protein

  • WANG Yibo ,
  • GU Shaobin ,
  • ZHANG Mengjie ,
  • HAN Sihai ,
  • WU Ying ,
  • LI Yuwan ,
  • LI Xuan
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(Henan Engineering Research Center of Food Microbiology, Luoyang 471023, China)
    3(Henan Key University-Enterprise R&D Center for Evidence-Based Science and Industrialization of Probiotics, Luoyang 471023, China)
    4(Henan Engineering Research Center of Food Raw Materials, Luoyang 471023, China)
    5(Henan International Joint Laboratory of Green Processing and Quality Safety Control of Food (Henan University of Science and Technology), Luoyang 471023, China)

Received date: 2025-11-29

  Revised date: 2026-01-20

  Online published: 2026-09-21

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Abstract

This study aimed to investigate the antioxidant activity of Eucommia ulmoides leaf extract (EULE) and its regulatory effects on the structure and emulsifying functional properties of chicken myofibrillar proteins (MPs) oxidized by the Fenton system, thereby providing a theoretical basis for the application of natural antioxidants in meat products.EULE exhibited concentration-dependent scavenging activities against ·OH, ABTS cationic free radical, and DPPH free radicals.The experiment was designed with a blank control, an oxidation control, and EULE treatment groups at concentrations of 0.2, 0.6, and 1 mg/mL, and systematic determinations were conducted on indicators including MPs structure and emulsion functional properties.The results showed that oxidative treatment significantly increased the carbonyl content and decreased the sulfhydryl content of MPs, reduced the α-helix proportion while increasing the content of disordered structures (P<0.05), enhanced surface hydrophobicity, decreased fluorescence intensity, and caused an imbalance in intermolecular forces.Concurrently, oxidation led to an increase in emulsion particle size, a reduction in the absolute value of zeta potential, and deterioration in emulsifying and rheological properties.EULE at 0.6 mg/mL effectively scavenged reactive oxygen species, reduced carbonyl formation and sulfhydryl loss, improved the α-helix proportion, regulated surface hydrophobicity and fluorescence characteristics, and optimized the distribution of intermolecular forces.Meanwhile, it reduced emulsion particle size, increased the absolute value of zeta potential, enhanced emulsifying and rheological properties, and maintained good stability during 12 h of storage at 4 ℃.However, EULE at 1 mg/mL exerted negative effects:despite its antioxidant capacity, the excessive concentration may have induced abnormal aggregation and cross-linking of protein molecules, resulting in structural disorder and functional deterioration.This study reveals the regulatory mechanism of EULE, which synergistically maintains the balance between MPs structure and intermolecular forces through non-covalent interactions and the regulation of covalent cross-linking under oxidative stress.These findings provide a core basis for the targeted application of EULE in the quality improvement of meat emulsion products.

Key words： myofibrillar protein of chicken; Eucommia ulmoides leaf extract; oxidative stress; emulsification; rheological properties

Cite this article

WANG Yibo , GU Shaobin , ZHANG Mengjie , HAN Sihai , WU Ying , LI Yuwan , LI Xuan . Effect of Eucommia ulmoides leaf extract on structure and emulsification properties of oxidized chicken myofibrillar protein[J]. Food and Fermentation Industries, 2026 , 52(17) : 232 -242 . DOI: 10.13995/j.cnki.11-1802/ts.045333

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