Hyaluronic Acid Interactions with Pork Myofibrillar Proteins in Emulsion Gel-Type Systems
Health benefits associated with hyaluronic acid, along with its properties such as water-binding capacity and antimicrobial activity, suggest that incorporating it into meat systems could provide a basis for formulating functional meat products. This study aimed to evaluate the properties of myofibr...
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MDPI AG
2025-05-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/30/10/2230 |
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| author | Marzena Zając Lei Zhou Magdalena Mika Ziyi Yang Jingyu Wang Ye Tao Wangang Zhang |
| author_facet | Marzena Zając Lei Zhou Magdalena Mika Ziyi Yang Jingyu Wang Ye Tao Wangang Zhang |
| author_sort | Marzena Zając |
| collection | DOAJ |
| description | Health benefits associated with hyaluronic acid, along with its properties such as water-binding capacity and antimicrobial activity, suggest that incorporating it into meat systems could provide a basis for formulating functional meat products. This study aimed to evaluate the properties of myofibrillar protein gels and emulsions with varying concentrations of hyaluronic acid. The results indicate that increasing the hyaluronic acid concentration (0.008% to 0.04%) does not significantly affect the cooking loss, while a concentration of 0.08% enhances cooking loss. This, in turn, increased gel hardness, while the water-holding capacity remains unaffected. Cryo-scanning electron microscopy (Cryo-SEM) images revealed a partial disruption of the gel structure, with rising hyaluronic concentrations. In pork myofibrillar protein emulsions, smaller droplets and higher stability were observed after HA incorporation. Samples containing hyaluronic acid were more viscous and exhibited shear-thinning properties. Overall, the hyaluronic acid used in this study improved emulsion properties, whereas the gel structure was compromised. |
| format | Article |
| id | doaj-art-5f9d071f14114ff8a8a9721f9230ce5e |
| institution | Kabale University |
| issn | 1420-3049 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj-art-5f9d071f14114ff8a8a9721f9230ce5e2025-08-20T03:48:02ZengMDPI AGMolecules1420-30492025-05-013010223010.3390/molecules30102230Hyaluronic Acid Interactions with Pork Myofibrillar Proteins in Emulsion Gel-Type SystemsMarzena Zając0Lei Zhou1Magdalena Mika2Ziyi Yang3Jingyu Wang4Ye Tao5Wangang Zhang6Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, 31-120 Kraków, PolandState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang, Xuanwu District, Nanjing 210095, ChinaDepartment of Biotechnology and General Food Technology, Faculty of Food Technology, University of Agriculture, 31-120 Kraków, PolandState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang, Xuanwu District, Nanjing 210095, ChinaState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang, Xuanwu District, Nanjing 210095, ChinaState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang, Xuanwu District, Nanjing 210095, ChinaState Key Laboratory of Meat Quality Control and Cultured Meat Development, College of Food Science and Technology, Nanjing Agricultural University, No. 1 Weigang, Xuanwu District, Nanjing 210095, ChinaHealth benefits associated with hyaluronic acid, along with its properties such as water-binding capacity and antimicrobial activity, suggest that incorporating it into meat systems could provide a basis for formulating functional meat products. This study aimed to evaluate the properties of myofibrillar protein gels and emulsions with varying concentrations of hyaluronic acid. The results indicate that increasing the hyaluronic acid concentration (0.008% to 0.04%) does not significantly affect the cooking loss, while a concentration of 0.08% enhances cooking loss. This, in turn, increased gel hardness, while the water-holding capacity remains unaffected. Cryo-scanning electron microscopy (Cryo-SEM) images revealed a partial disruption of the gel structure, with rising hyaluronic concentrations. In pork myofibrillar protein emulsions, smaller droplets and higher stability were observed after HA incorporation. Samples containing hyaluronic acid were more viscous and exhibited shear-thinning properties. Overall, the hyaluronic acid used in this study improved emulsion properties, whereas the gel structure was compromised.https://www.mdpi.com/1420-3049/30/10/2230myofibrillar proteinshyaluronic acidgelemulsiontexture |
| spellingShingle | Marzena Zając Lei Zhou Magdalena Mika Ziyi Yang Jingyu Wang Ye Tao Wangang Zhang Hyaluronic Acid Interactions with Pork Myofibrillar Proteins in Emulsion Gel-Type Systems Molecules myofibrillar proteins hyaluronic acid gel emulsion texture |
| title | Hyaluronic Acid Interactions with Pork Myofibrillar Proteins in Emulsion Gel-Type Systems |
| title_full | Hyaluronic Acid Interactions with Pork Myofibrillar Proteins in Emulsion Gel-Type Systems |
| title_fullStr | Hyaluronic Acid Interactions with Pork Myofibrillar Proteins in Emulsion Gel-Type Systems |
| title_full_unstemmed | Hyaluronic Acid Interactions with Pork Myofibrillar Proteins in Emulsion Gel-Type Systems |
| title_short | Hyaluronic Acid Interactions with Pork Myofibrillar Proteins in Emulsion Gel-Type Systems |
| title_sort | hyaluronic acid interactions with pork myofibrillar proteins in emulsion gel type systems |
| topic | myofibrillar proteins hyaluronic acid gel emulsion texture |
| url | https://www.mdpi.com/1420-3049/30/10/2230 |
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