Structural and functional modifications of myofibrillar protein by natural phenolic compounds and their application in pork meatball

Abstract

Effects of different phenolic compounds on the structural and functional properties of myofibrillar protein (MP) were investigated, and the phenolic compounds were applied as natural modifiers in pork meatball. Interactions between MP and phenolic compounds were determined via molecular docking to elucidate the modification mechanisms. Tannic acid, gallic acid, (-)-epigallocatechin gallate, and epigallocatechin interacted with MP primarily through hydrogen bonds, which unfolded the secondary structures of MP and lowered surface hydrophobicity. Accordingly, the solubility, gel properties, and oxidation stability of MP were improved, while the emulsifying properties significantly decreased. Quercetin and quercitrin showed electrostatic interactions with MP, which preserved α-helix structures and increased surface hydrophobicity. While, the modifications lent MP the enhanced emulsifying properties, thermal stability, and oxidation stability, but the gel properties and solubility were mitigated. In addition, the incorporation of phenolic compounds prevented MP oxidation based upon their antioxidant abilities deriving from hydroxyl groups. Once the phenolic compounds were used in pork meatball, a minced meat model, they significantly improved the quality of meatball by bettering the texture properties and controlling the oxidation level. The results suggest that phenolic compounds have great potential to be employed as natural additives in minced meat products for the modification of functional properties.