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. 2022 Dec;162(Pt A):111983.
doi: 10.1016/j.foodres.2022.111983. Epub 2022 Sep 30.

Effects of NaCl on the interactions between neomethyl hesperidin dihydrochalcone and pork myofibrillar protein: Their relevance to gelation properties

Mengyuan Wang  1 , Lin Chen  2 , Bofu Han  1 , Renzheng Wang  1 , Yaping Liu  1 , Xiaojing Fan  1 , Xin Lv  1 , Feng Huang  3 , Minyi Han  4 , Zhuangli Kang  5 , Xianchao Feng  6 , Igor Mazurenko  7
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Effects of NaCl on the interactions between neomethyl hesperidin dihydrochalcone and pork myofibrillar protein: Their relevance to gelation properties

Mengyuan Wang et al. Food Res Int. 2022 Dec.

Abstract

Effects of sweetener neomethyl hesperidin dihydrochalcone (NHDC) on the gelation properties of myofibrillar protein (MP) at 0.2 M and 0.6 M NaCl were investigated. The results showed that addition of NHDC did not obviously change the cooking loss and strength of MP gels at 0.2 M NaCl. Whilst at 0.6 M NaCl, addition of high doses of NHDC (50-100 µM/g) remarkably increased cooking loss and decreased strength of MP gels. The expanded MP enhanced the interactions between NHDC and MP, leading to aggregation of MP as evidenced by the increasing particle size and the reducing solubility. The MP aggregates impeded hydrophobic interactions and disulfide bonds crosslinking in the gelation process, thereby damaged the gelation properties of MP at 0.6 M NaCl. This was supported by the poor network of MP gels observed by SEM. In the end, molecular docking elucidated the main types of interaction at molecular level, including hydrogen bonding and hydrophobicity. The results would provide guidance for NHDC as a potential sweetener in meat products.

Keywords: Gel strength; Interaction mechanism; Molecular docking; Myofibrillar protein; Neomethyl hesperidin dihydrochalcone; SEM analysis.

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Conflict of interest statement

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

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