Effect Of HL-low Sodium Salt On The Anti-oxidation And Gel Properties Of Myofibrillar Protein

Myofibrillar protein can cause protein molecules to expand and polymerize under the conditions of salt,heating and other factors,resulting in changes in structural and functional properties,which in turn change the properties of protein gels,affect the elasticity,water retention and sensory quality of meat products.It is a research hotspot for meat quality control in the processing and storage of meat products.Protein oxidation will cause the fragmentation or aggregation of the protein,change the structure and function of the protein,and then affect the processing properties such as gelation and emulsification.During the processing of meat protein,a high concentration of common salt is usually required to dissolve myofibrillar protein,and the high concentration of common salt content can inhibit protein oxidation to a certain extent.However,intake of high-salt foods can lead to excessive sodium intake,which in turn increases the risk of cardiovascular and kidney disease.Therefore,more and more scholars and enterprises have conducted research and development on low-salt foods.HL-low sodium salt is a new type of low sodium complex salt.The exact formula is: NaCl 42.8%,KCl 45.2%,sodium gluconate 3.5%,L-histidine 1.5%,and L-lysine 7.0%.To achieve the purpose of reducing sodium and quality,but there are few related research studies,there is no related research on HL-low sodium salt on muscle protein oxidation.In addition,during food processing and storage,antioxidants are usually added to suppress protein oxidation.Spice extract,as a natural antioxidant,is widely used in food processing.However,at present,no scholars have explored the antioxidant properties of proteins based on HL-low sodium salt and antioxidants combined with spices extracts,which is of great significance for the widespread use of HL-low sodium salt in food processing.In this experiment,the goose muscle fibrils after Fenton oxidation system accelerated oxidation were seen as the research object.First,the Na Cl treatment group of 0.1%,1%,and 3.5%(low salt,physiological salt,high salt)was invoked as a control group to explore the differences.Effect of HL-low sodium salt replacement group(0.1%,1%,1.5%,2.5%,3.5%)on protein oxidation.The study found that with the extension of the oxidation cycle,the degree of protein oxidation in the control and replacement groups increased significantly(P<0.05),protein degradation increased,and the secondary structure of the protein gradually changed from an ordered structure to a disordered structure.The carbonyl content and surface hydrophobicityincreased significantly(P<0.05),while the thiol content and solubility decreased significantly(P<0.05).In the same oxidation cycle,the degree of protein oxidation decreased significantly with the increase of NaCl addition in the control group(P<0.05).When the additional ratio of HL-low sodium salt is in the range of 0.1% to 2.5% in the replacement group,the degree of protein oxidation decreases significantly with the increase of HL-low sodium salt(P<0.05),and protein degradation slows down.The ordering of the secondary structure of the protein is enhanced,the carbonyl content of the protein is significantly reduced(P<0.05),and the thiol content,surface hydrophobicity and solubility are significantly increased(P<0.05).When the additional ratio of HL-low sodium salt is higher than 2.5%,the degree of protein oxidation does not change significantly(P>0.05).The 2.5% HL-low sodium salt replacement group contains1.07% NaCl,but it’s the NaCl control group had no significant difference in the degree of protein oxidation inhibition(P>0.05).Then,using the 0.1%,1%,and 3.5% NaCl-treated groups as the control group,the coagulation of myofibrillar protein in the HL-low-sodium salt replacement group of 0.1%,1%,1.5%,2.5%,and 3.5% was investigated.Influence of glue properties.The study found that with the extension of the oxidation cycle,the content of ionic bonds,hydrogen bonds,and disulfide bonds in the myofibrillar gels of the control group and the replacement group decreased significantly(P<0.05),while the hydrophobic interactions increased significantly(P<0.05),at the same time,the elastic modulus,gel strength and gel water retention of myofibrillar gel were significantly reduced(P<0.05),and the gel cooking loss rate was significantly increased(P<0.05).During the same oxidation cycle,the gel characteristics of the control group and the replacement group showed the same change trend,that is,with the increase of the NaCl addition ratio and the HL-low sodium salt addition ratio,the hydrogen bonds in the myofibrillar protein gel The content of water,hydrophobic interactions,and disulfide bonds showed an upward trend,while the content of ionic bonds showed a downward trend.At the same time,the elastic modulus,gel strength,and gel water retention of myofibrillar protein significantly increased(P<0.05),And the cooking loss rate of the gel was significantly reduced(P<0.05).When the addition ratio of HL-low sodium salt in the replacement group reached 2.5%,the gel characteristics of myofibrillar protein and the3.5% NaCl control group There was no significant difference in gel properties or some properties were significantly better than the gel properties of the 3.5% NaCl control group.Next,based on the results of the previous two tests,an optimal HL-low sodium salt addition ratio was obtained,and the HL-low sodium salt addition ratio(2.5% HL-low sodium salt treatment group)was used as a control group.,Explored the addition of 0.3mg/m L of Rosemary(Rosemary extract(RE),Clove extract(CE),Pepper extract(PE),Nutmeg extract(NE)extract to this HL-lowsodium salt The effect of treatment group on the oxidation of goose meat fibrillin after 24 h,48h and 72 h.The results showed that with the prolongation of the oxidation cycle,the carbonyl content and surface hydrophobicity of the protein increased significantly(P<0.05),while the thiol content and solubility decreased significantly(P<0.05).In the same oxidation cycle,the degree of inhibition of protein oxidation in the group treated with the spice extract was significantly higher than that of the control group using the HL-low sodium salt alone(P<0.05).The polyphenols of the four kinds of spice extracts The total amount from high to low is: rosemary> clove> nutmeg>prickly ash;the effect of the four kinds of spices extract addition group on the inhibition of carbonyl generation is: HL + RE> HL + CE> HL + NE > HL + PE;The surface hydrophobicity of the four kinds of spice extract added groups is as follows: HL + RE <HL + CE <HL + NE <HL +PE.The thiol content of the four kinds of spice extracts added from high to low: HL + RE> HL +CE> HL + PE> HL + NE;and the protection effect of the spice extract added groups on protein solubility gradually increased with the extension of the oxidation cycle.Significantly.In short,the degree of inhibition of protein oxidation was significantly higher in the group treated with spice extract than that in the control group using HL-low sodium salt alone,and the degree of inhibition of protein oxidation was highest in the rosemary extract-added group,and clove extract The added group was the second,followed by the lowest added group.Finally,the 2.5% HL-low sodium salt treatment group was used as a control group,and 300 ppm of rosemary,clove,pepper,and nutmeg extracts were added to the HL-low sodium salt treatment group.Effects of accelerated oxidation for 24 h,48h,72 h on gel properties of goose muscle fibrillae.The results showed that with the extension of the oxidation period,the gel strength and gel water retention of all treatment groups were significantly reduced(P<0.05),and the gel cooking loss rate was significantly increased(P<0.05);the ionic bonds,The content of hydrogen bonds and disulfide bonds decreased significantly(P<0.05),while the content of hydrophobic interactions increased significantly(P<0.05);the elastic modulus of the gel decreased significantly(P<0.05).In the same oxidation cycle,compared with the HL-low-sodium salt control group,the spice extract added group is beneficial to the formation of gels.The spice extract added group has the ability to form gels from strong to weak in order: HL + RE> HL +CE> HL + NE> HL + PE.In short,the gel-forming ability of the spice extract-treated group was significantly higher than that of the HL-low sodium salt treatment group alone,and the rosemary extract-added group had the highest gel-forming ability,and the clove extract added The second group was the lowest.In summary,HL-low sodium salt has a certain degree of inhibition on the protein oxidation of goose myofibrillar protein after accelerated oxidation by the Fenton oxidation system,and whenthe added concentration of HL-low sodium salt is 2.5%,its The degree of inhibition of protein oxidation was not significantly different from that of the 3.5% NaCl control group(P>0.05).When 300 ppm of spice extract was added to the 2.5% HL-low sodium salt addition group,the The degree of inhibition of protein oxidation was significantly higher than that of the HL-low-sodium salt control group at 2.5%,and the rosemary extract-added group had the highest inhibition of protein oxidation,followed by the clove extract-added group and the peppercorn extract-added group..The effect of HL-low sodium salt and spice extract on the gel properties of myofibrillar protein is similar.