Combined Effect of Resting Time and NaHCO<sub>3</sub> on Solubility and Gel Properties of Low-Salt Chicken Myofibrillar Protein
To investigate the interaction effects of resting times (0, 6, and 12 h) and NaHCO<sub>3</sub> concentrations (0, 2, 4, and 6 g/kg) on chicken myofibrillar protein (CMP), this study analyzed the changes in solubility, active sulfhydryl groups, rheological behavior, fluorescence, and gel...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-06-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/12/2121 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850167697186226176 |
|---|---|
| author | Wan-Li Cheng Peng-Lei Yao Xue-Hua Zhang Yan-Yan Zhao Sheng-Ming Zhao Zhuang-Li Kang |
| author_facet | Wan-Li Cheng Peng-Lei Yao Xue-Hua Zhang Yan-Yan Zhao Sheng-Ming Zhao Zhuang-Li Kang |
| author_sort | Wan-Li Cheng |
| collection | DOAJ |
| description | To investigate the interaction effects of resting times (0, 6, and 12 h) and NaHCO<sub>3</sub> concentrations (0, 2, 4, and 6 g/kg) on chicken myofibrillar protein (CMP), this study analyzed the changes in solubility, active sulfhydryl groups, rheological behavior, fluorescence, and gel properties of CMP solutions (60 mg/mL). The results indicated that pH significantly increased with higher NaHCO<sub>3</sub> concentrations and longer resting times. Consequently, solubility, active sulfhydryl groups, apparent viscosity, shear stress, G’ value at 80 °C, hardness, springiness, and cohesiveness all significantly increased, while particle size, turbidity, and whiteness significantly decreased. However, these trends were not observed in samples treated with an amount of 6 g/kg NaHCO<sub>3</sub> and/or a resting time of 12 h. The findings suggest that treatment with 4 g/kg NaHCO<sub>3</sub> and a resting time of 6 h effectively reduced protein aggregation and enhanced solubility. Conversely, excessive NaHCO<sub>3</sub> or prolonged resting times resulted in decreased protein solubility and deteriorated textural properties. |
| format | Article |
| id | doaj-art-478b5f96f68b425b8eb0a09686a9a320 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-478b5f96f68b425b8eb0a09686a9a3202025-08-20T02:21:09ZengMDPI AGFoods2304-81582025-06-011412212110.3390/foods14122121Combined Effect of Resting Time and NaHCO<sub>3</sub> on Solubility and Gel Properties of Low-Salt Chicken Myofibrillar ProteinWan-Li Cheng0Peng-Lei Yao1Xue-Hua Zhang2Yan-Yan Zhao3Sheng-Ming Zhao4Zhuang-Li Kang5School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, ChinaSchool of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, ChinaSchool of Tourism and Cuisine, Industrial Engineering Center for Huaiyang Cuisin of Jiangsu Province, Yangzhou University, Yangzhou 225127, ChinaTo investigate the interaction effects of resting times (0, 6, and 12 h) and NaHCO<sub>3</sub> concentrations (0, 2, 4, and 6 g/kg) on chicken myofibrillar protein (CMP), this study analyzed the changes in solubility, active sulfhydryl groups, rheological behavior, fluorescence, and gel properties of CMP solutions (60 mg/mL). The results indicated that pH significantly increased with higher NaHCO<sub>3</sub> concentrations and longer resting times. Consequently, solubility, active sulfhydryl groups, apparent viscosity, shear stress, G’ value at 80 °C, hardness, springiness, and cohesiveness all significantly increased, while particle size, turbidity, and whiteness significantly decreased. However, these trends were not observed in samples treated with an amount of 6 g/kg NaHCO<sub>3</sub> and/or a resting time of 12 h. The findings suggest that treatment with 4 g/kg NaHCO<sub>3</sub> and a resting time of 6 h effectively reduced protein aggregation and enhanced solubility. Conversely, excessive NaHCO<sub>3</sub> or prolonged resting times resulted in decreased protein solubility and deteriorated textural properties.https://www.mdpi.com/2304-8158/14/12/2121whitenesshardnessrheology propertysolubilityaggregation |
| spellingShingle | Wan-Li Cheng Peng-Lei Yao Xue-Hua Zhang Yan-Yan Zhao Sheng-Ming Zhao Zhuang-Li Kang Combined Effect of Resting Time and NaHCO<sub>3</sub> on Solubility and Gel Properties of Low-Salt Chicken Myofibrillar Protein Foods whiteness hardness rheology property solubility aggregation |
| title | Combined Effect of Resting Time and NaHCO<sub>3</sub> on Solubility and Gel Properties of Low-Salt Chicken Myofibrillar Protein |
| title_full | Combined Effect of Resting Time and NaHCO<sub>3</sub> on Solubility and Gel Properties of Low-Salt Chicken Myofibrillar Protein |
| title_fullStr | Combined Effect of Resting Time and NaHCO<sub>3</sub> on Solubility and Gel Properties of Low-Salt Chicken Myofibrillar Protein |
| title_full_unstemmed | Combined Effect of Resting Time and NaHCO<sub>3</sub> on Solubility and Gel Properties of Low-Salt Chicken Myofibrillar Protein |
| title_short | Combined Effect of Resting Time and NaHCO<sub>3</sub> on Solubility and Gel Properties of Low-Salt Chicken Myofibrillar Protein |
| title_sort | combined effect of resting time and nahco sub 3 sub on solubility and gel properties of low salt chicken myofibrillar protein |
| topic | whiteness hardness rheology property solubility aggregation |
| url | https://www.mdpi.com/2304-8158/14/12/2121 |
| work_keys_str_mv | AT wanlicheng combinedeffectofrestingtimeandnahcosub3subonsolubilityandgelpropertiesoflowsaltchickenmyofibrillarprotein AT pengleiyao combinedeffectofrestingtimeandnahcosub3subonsolubilityandgelpropertiesoflowsaltchickenmyofibrillarprotein AT xuehuazhang combinedeffectofrestingtimeandnahcosub3subonsolubilityandgelpropertiesoflowsaltchickenmyofibrillarprotein AT yanyanzhao combinedeffectofrestingtimeandnahcosub3subonsolubilityandgelpropertiesoflowsaltchickenmyofibrillarprotein AT shengmingzhao combinedeffectofrestingtimeandnahcosub3subonsolubilityandgelpropertiesoflowsaltchickenmyofibrillarprotein AT zhuanglikang combinedeffectofrestingtimeandnahcosub3subonsolubilityandgelpropertiesoflowsaltchickenmyofibrillarprotein |