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| Effect of Tea Polyphenols on Gelation Properties of Mutton Myofibrillar Protein |
| LI Limin, YANG Yusong, CHENG Lixin, JIANG Xinyu, GAO Aiwu |
| 1. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; 2. Animal Husbandry Institute, Inner Mongolia Academy of Agricultural and Animal Husbandry Sciences, Hohhot 010031, China |
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Abstract In this paper, the effects of tea polyphenols on the gelation properties of mutton myofibrillar protein (MMP) were investigated. MMP added with different levels of tea polyphenols (0.00%, 0.01%, 0.05%, 0.10%, 0.50% and 1.00%) (m/m) were determined for surface hydrophobicity, emulsifying properties, water holding capacity and texture characteristics. Besides, the microstructure was observed. The results showed that compared with the control group (without adding tea polyphenols), addition of 0.10% tea polyphenols decreased the surface hydrophobicity and the exposure of hydrophobic groups to the lowest level, but increased emulsifying activity index (EAI) to the maximum (4.88 m2/g). MMP added with 0.10% tea polyphenols showed the best emusifying stability (86.54%) and water holding capacity (95.22%). With increasing concentration of tea polyphenols, the hardness, chewiness and gumminess of myofibrillar protein gels significantly increased (P < 0.05), while the springiness, cohesiveness and resilience decreased (P < 0.05). In conclusion, addition of an appropriate amount of tea polyphenols significantly improved the gelation properties of MMP, making the microstructure denser with smaller voids, and more regular in shape with a uniform distribution. Tea polyphenols and MMP can bind both non-covalently and covalently, affecting the functional properties of myofibrillar protein, and this effect varies with the concentration of tea polyphenols.
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2020, Vol. 34 
