Work

Reduction of NaCl in oxidized myofi brillar protein by substitution with chloride salts: underlining the gel changes and gastric digestive properties

Year: 2024

Type: article

Abstract: The changes and gastric digestive properties of gel were investigated for oxidized myofibrillar protein (MP) (0 – 1 mmol/L H2O2) treated by 30% substitution of NaCl with KCl, MgCl2, and KCl/MgCl2. Mild oxidation level (0.3 mmol/L H2O2) facilitated the protein unfolding, and MgCl2 obviously intervened the protein self-assembly by forming the salt bridge and more disulfide bonds. At the same oxidation concentration, the sodium-reduced MP substituted with KCl formed dense network structure with better gel strength (increased by 6% – 18%) and water retention in comparision to the gel without sodium reduction. The KCl-substituted gel chewing work was also relatively higher among the low-sodium samples at the first chewing cycle. Reversely, the relatively soft structure and lower gel viscosity in simulated oral chewing were found in MgCl2-substituted gel. These changes decreased the contact limit between pepsin and protein for better gastric disintegration or pepsin diffusivity, and increased the proportion of small molecular weight peptides (25.83%, < 5 kDa). Therefore, partial substitution of NaCl with other salt replacers could influence the physicochemical properties of low-sodium MP suspension or gel under different oxidation degree and the subsequent gastric digestion characteristics.

Source: Food Science and Human Wellness

DOI: 10.26599/fshw.2024.9250331