Hyaluronic Acid Interactions with Pork Myofibrillar Proteins in Emulsion Gel-Type Systems

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成果类型：

期刊论文

作者：

Ye Tao;Ziyi Yang;Marzena Zając;Magdalena Mika;Wangang Zhang*;...

通讯作者：

Wangang Zhang

作者机构：

[Ye Tao; Ziyi Yang; Jingyu Wang] State 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, China

School of Food Science and Technology, Hunan Agricultural University, Changsha 410127, China

[Marzena Zając] Department of Animal Product Technology, Faculty of Food Technology, University of Agriculture, 31-120 Kraków, Poland

[Magdalena Mika] Department of Biotechnology and General Food Technology, Faculty of Food Technology, University of Agriculture, 31-120 Kraków, Poland

Author to whom correspondence should be addressed.

通讯机构：

[Wangang Zhang] S

State 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, China<&wdkj&>Author to whom correspondence should be addressed.

语种：

英文

关键词：

myofibrillar proteins;hyaluronic acid;gel;emulsion;texture

期刊：

Molecules

ISSN：

1420-3049

年：

2025

卷：

期：

页码：

2230-

DOI：

10.3390/molecules30102230

基金类别：

This work was supported by the University of Agriculture in Krakow (Rector’s funds), granted for Marzena Zając, and by Nanjing University of Agriculture, State Key Laboratory of Meat Quality Control and Cultured Meat Development in China.

机构署名：

本校为其他机构

院系归属：

食品科学技术学院

摘要：

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...

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Hyaluronic Acid Interactions with Pork Myofibrillar Proteins in Emulsion Gel-Type Systems

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