Artemisia Sphaerocephala Krasch Research Articles

Artemisinin gum reinforced porous amidoxime aerogel with high efficiency adsorption for uranium extraction from seawater

The extraction of uranium resources from the ocean is of great importance in energy exploration. This work reported a polysaccharide composite aerogel to adsorb uranium from the ocean, a facile freeze-drying strategy was explored to create a physically crosslinked artemisia sphaerocephala krasch gum (ASKG)-poly(amidoxime) (PAO) aerogel (ASKG@PAO). Due to the excellent hydrophilicity and swelling properties of artemisia spherecephala krasch gum, the ASKG@PAO can quickly and stably adsorb uranyl ions in the ocean. The batch adsorption test results show ASKG@PAO (mASKG: mPAO = 1:1) has an excellent uranium removal rate (93.92 %) and a high uranium adsorption capacity (341.11 mg/g). Desorption kinetic experiments show that the ASKG@PAO can desorb 90 % of the uranyl ions within 10 min and retain a removal rate of 87.3 % after five adsorption–desorption cycles. In addition, ASKG@PAO has excellent selectivity for uranyl ions. Consequently, ASKG@PAO aerogel has significant potential for extracting marine uranium resources.

Engineering heterogeneous hierarchical hydrogels based on Artemisia sphaerocephala Krasch polysaccharide/whey protein isolate fibrils aqueous two-phase emulsion

Emulsion-templating techniques have been used to develop structurally anisotropic hydrogels. This paper proposes a method to couple biopolymer assembly behavior with a phase-separated aqueous two-phase system (ATPS) to construct a hierarchical structure on protein-polysaccharide hydrogels. Based on the phase separation of Artemisia sphaerocephala Krasch polysaccharide (ASKP) and whey protein isolate (WPI) fibrils, a bi-continuous hydrogel was fabricated through spontaneous iron-facilitated molecular chelation. The impact of WPI fibrils under ultrasonic treatment for varying durations on gel structurization and physicochemical properties was also exploited. Shorter length of WPI fibrils facilitated stepwise cross-linking gelation during the oxidation of ferrous ions to ferric ions. Specifically, ultrasonic treatment for 6 min and 8 min promoted the accumulation of shorter fibrils, resulting in the formation of a more intensive clockwise-oriented hierarchical network. Compared to the hydrogels with longer linear aggregates without the ultrasonic treatment, the incorporation of the shorter aggregates resulting from ultrasonic treatment for 6 min and 8 min significantly increased the gel's water holding capacity and mechanical properties. Additionally, the fibrils that underwent ultrasonic treatment for 6 min resulted in a more stable three-dimensional network with optimal elastic performance. This study presents a new water-in-water emulsion-templated strategy for structural regulation and stabilization of multiform hydrogel.

Construction, characterization and bioactivity evaluation of curcumin nanocrystals with extremely high solubility and dispersion prepared by ultrasound-assisted method

Curcumin (Cur) as a natural pigment and biological component, can be widely used in food and beverages. However, the water insolubility of Cur significantly limits its applications. In this study, we prepared a series of nanocrystals via ultrasound-assisted method to improve the solubility and availability of Cur. The results showed artemisia sphaerocephala krasch polysaccharide (ASKP), gum arabic (GA) and wheat protein (WP) were outstanding stabilizers for nanocryatals except traditional agent, poloxamer 188 (F68). The obtained curcumin nanocrystals (Cur-NC) displayed a rod-shaped, crystal- and nanosized structure, and extremely high loading capacity (more over 80 %, w/w). Compared with raw powder, Cur-NC greatly improved the water solubility and dispersibility, and the slow and complete release of Cur of Cur-NC also endowed them excellent antioxidant capacities even at 10 μg/mL. Importantly, as functional factor additive in beverages (e.g. water and emulsion), Cur-NC could increase the content of Cur to at least 600 μg/mL and retain a good stability. Overall, we provided an effective improvement method for the liposoluble active molecules (e.g. Cur) based on the nanocrystals, which not only tremendously enhanced its water solubility, but also strengthened its bioactivity. Notably, our findings broadened the application of water-insoluble compounds.

Preparation of Artemisia sphaerocephala Krasch. gum gel and ammonia fluorescence response mechanism based on peeling-off reaction

The release of hazardous NH3 toxic gas poses a significant threat to both the environment and human health, necessitating the development of materials capable of detecting NH3. This research focuses on the design of a fluorescent gel derived from the peeling-off reaction of Artemisia sphaerocephala Krasch. gum (ASKG). The variations in fluorescence intensity were examined for gels produced under different conditions of pH and adsorption capacity of NH3. The fluorescence response mechanism concerning NH3 and pH value was investigated through analysis of fluorescent lifetime, FT-IR, X-ray XPS, and GPC. Dextran was employed to validate this mechanism. The ASKG gel exhibited a rapid response to NH3 gas, and the fluorescence intensity demonstrated a linear correlation with the cumulative adsorption of NH3 gas. Pseudo-first-order kinetics was applied to analyze the adsorption system of the ASKG gel, revealing a maximum adsorption capacity of 0.03476 g/g for NH3. The practical application of the ASKG gel was demonstrated through a fish spoilage experiment.

Artemisia gum reinforced amidoxime gel membrane promotes rapid extraction of uranium from seawater

The development of high-efficiency adsorbents for rapid recovery of uranium from wastewater and seawater is considered an important condition for the sustainable development of nuclear energy. Herein, polyamidoxime (PAO) was introduced into a novel Artemisia sphaerocephala Krasch. gum -polyvinyl alcohol gel system, and ASKG-PVA/PAO gel membrane was prepared by crosslinking and membrane laying. Due to the high swelling capacity of ASKG, PAO chain is fully exposed, and ASKG-PVA/PAO membrane shows excellent uranium adsorption capacity of 681.20 mg·g−1 (pH = 6). The introduction of ASKG greatly improve the adsorption rate of the membrane, and the adsorption process reach equilibrium within 60 min (1/6 of original material). The static adsorption process conforms to the second-order kinetics and Langmuir model. X-ray photoelectron spectroscopy analysis shows that the strong coordination of N and O in amidoxime group is the main reason for uranium adsorption. ASKG-PVA/PAO membrane has great potential as uranium adsorbent due to its fast and efficient adsorption, easy separation and good recycling performance.

The influence of forsythia essential oil and ZnO nanoparticles on the physicochemical properties of ASKG-based film and its effect on the preservation of meat quality

The non-biodegradable plastic films used for food preservation are associated with health hazards and have a negative impact on the environment, which demands the development of active films from non-toxic and antioxidant-rich bio-sources. Thus, the reported work focused on the development and characterization of Artemisia sphaerocephala Krasch. gum (ASKG)-based novel bioactive film with excellent antibacterial, antioxidant, and physicochemical properties by incorporating Zinc oxide nanoparticles (ZnONPs) and forsythia essential oil (FEO) to extend the shelf life of chicken and lamb meat. The incorporation of ZnONPs and FEO significantly increased the antioxidant and antibacterial properties of the films against Staphylococcus aureus and Escherichia coli. This addition also reduced moisture absorption (55.89–44.02%), water solubility (38.24–29.26%), moisture content (25.52–20.97%), oxygen (1.58–1.10 cm3/m2.24h.0.1 MPa) and water vapor permeability (6.67 × 10-11-4.93 × 10-11g mm-1 s-1pa-1) of the films. Moreover, the thickness, mechanical properties, thermal stability, and barrier properties against UV light were improved. The results of Fourier Transform Infrared and scanning electron microscopy demonstrated proper combination and uniform distribution of ZnONPs and FEO in the film matrix, while the X-ray diffraction study showed a new crystal phase corresponding to ZnONPs. The chicken and lamb meat samples wrapped in the active films presented significantly lower pH, total volatile basic nitrogen, thiobarbituric acid reactive substances, and total bacterial count values than the samples wrapped in the control ASKG film. The film also improved the color and maintained the texture of chicken and lamb meat during storage at 4 °C.

Controlling the digestibility and multi-level structure of waxy rice starch by complexation with Artemisia sphaerocephala Kracsh Gum

In this study, the effects of various concentrations of Artemisia sphaerocephala Krasch gum (ASKG) on the digestibility and multi-level structure of waxy rice starch (WRS) were evaluated, and mechanism on controlling the digestibility from structural evolutions was revealed. Results showed that ASKG addition decreased the rapidly digestible starch (RDS) levels of WRS from 54.9% to 32.9%. Regarding the structural changes, it can be observed that ASKG addition effectively increased the values of gelatinization enthalpy (ΔH), short-range ordered degree (R1047/1024), relative crystallinity (RC), compactness (α), and microphase heterogeneity (ε) of WRS, indicating the formation of more ordered molecular structure, crystalline structure, nano-aggregated structure. Furthermore, after the addition of ASKG, starch-ASKG complexes presented tighter network structure with thicker layer wall and more uniform pores. And these structural alterations may contribute to reduce the digestion rate and extent of WRS. Hence, it can be concluded that digestibility of starch could be tailored by modulating its hierarchical structure through hydrocolloid addition.

Facile fabrication of Artemisia sphaerocephala krasch gum hydrogels by radiation induced cross-linking polymerization and enhanced ultrahigh adsorption for methylene blue

Although Artemisia sphaerocephala krasch gum (ASKG) has attracted growing attention in the field of medical engineering and food industries, however, there are few studies on the gelation of ASKG. In this paper, acrylic acid modified ASKG hydrogels were prepared by radiation induced grafting, cross-linking and polymerization technique for the first time. The semi-IPN structure was prepared by the cross-linked ASKG network and poly-AAc dispersed within the network. The effects of the adsorbed dose on the swelling ratio and gel fraction were investigated. The different acrylic acid content modified ASKG hydrogels (ASKGAAc1 and ASKGAAc2) for methyl blue (MB) adsorption were investigated, and the ASKG hydrogels was also studied for comparison. The influence of pH, contact time, initial concentration, temperature, ion strength on MB adsorption were tested. The results showed that acrylic acid can promote the formation of hydrogel and greatly enhanced the adsorption of ASKG. The adsorption isotherms were well obeyed the Langmuir model, and the maximum adsorption capacity for MB of ASKG, ASKGAAc1 and ASKGAAc2 were 571.43, 1517.8 and 1654.9 mg/g, respectively. Moreover, the MB adsorption by ASKG based hydrogels was exothermic, spontaneous, and more favorable at lower temperature. Furthermore, the adsorption-desorption experiments demonstrated a good reusability of these hydrogels.

Physicochemical properties and cytocompatibility of radiation-resistant and anti-washout calcium phosphate cement by introducing artemisia sphaerocephala krasch gum

The anti-washout ability of calcium phosphate cement (CPC) determines the effectiveness of CPC in clinical application. The γ-ray irradiation method often used in the sterilization process of CPC products is easy to degrade some commonly polymer anti-washout agent, which greatly reduces its anti-washout performance. Artemisia sphaerocephala Krasch gum (ASKG) has the potential of radiation resistance and anti-washout, but no one has considered its performance as anti-washout agent of CPC and mechanism of radiation resistance and anti-washout so far. In this study, we report the effect of γ-ray on ASKG and the effectiveness of ASKG for enhancing of radiation resistance and anti-washout ability of CPC, the physical, chemical properties and in vitro cell behaviors of ASKG-CPCs were also investigated. The results showed that addition of ASKG before and after irradiation could significantly enhanced the anti-washout performance of CPC, which is differ from conventional anti-washout agents. Meanwhile, ASKG-CPCs had an excellent injectable property and biocompatibility, and low content of irradiated ASKG could promote bone differentiation well. We anticipate that the radiation-resistant and anti-washout ASKG-CPCs have potential application prospect in orthopaedic surgery.

Preparation and Application of pH-Sensitive Film Containing Anthocyanins Extracted from Lycium ruthenicum Murr.

A new pH-sensitive film was developed using Artemisia sphaerocephala Krasch. gum (ASKG), soybean protein isolate (SPI), and natural anthocyanin extracted from Lycium ruthenicum Murr. The film was prepared by adsorbing anthocyanins dissolved in an acidified alcohol solution on a solid matrix. ASKG and SPI were used as the solid matrix for the immobilization of the Lycium ruthenicum Murr. anthocyanin extract, which was absorbed into the film as a natural dye using the facile-dip method. Regarding the mechanical properties of the pH-sensitive film, the tensile strength (TS) values increased approximately 2-5-fold, but the elongation at break (EB) values decreased significantly by about 60% to 95%. With the increase in anthocyanin concentration, the oxygen permeability (OP) values first decreased by about 85%, and then increased by about 364%. The water vapor permeability (WVP) values increased by about 63%, and then decreased by about 20%. Colorimetric analysis of the films revealed variations in color at different pH values (pH 2.0-10.0). Fourier-transform infrared (FT-IR) spectra and XRD patterns indicated compatibility among ASKG, SPI, and anthocyanin extracts. In addition, an application test was conducted to establish a correlation between film color change and carp meat spoilage. At storage temperatures of 25 °C and 4 °C, when the meat was totally spoiled, the TVB-N values reached 99.80 ± 2.53 mg/100 g and 58.75 ± 1.49 mg/100 g, and the film's color changed from red to light brown and from red to yellowish green, respectively. Therefore, this pH-sensitive film could be used as an indicator to monitor the freshness of meat during storage.

Physical-chemical, water distribution and protein conformation of reduced-fat frankfurters with Artemisia sphaerocephala Krasch gum to substitute pork back fat

This study evaluated the potential of Artemisia sphaerocephala Krasch gum (ASK gum) solution as a fat replacer. With an increased proportion of ASK gum, the fat and energy of frankfurters significantly decreased, the cooking yield significantly increased, and the L* values exhibited an upward trend. Frankfurters with 75% pork back fat substitution by ASK gum yielded optimal gel strength and texture. Low-field nuclear magnetic resonance (LF-NMR) analysis indicated that ASK gum reduced the T2 relaxation time and heightened the percentage of immobilized water. Meanwhile, an increase in the β-sheet and decreased α-helix content indicated that ASK gum altered the protein secondary structure. Moreover, ASK gum addition significantly changed the dynamic rheological properties and microstructure. Partial fat substitution with ASK gum did not impact the sensory score. Overall, using ASK gum solution to partially substitute animal fat could be a promising approach for improving the gel quality of reduced-fat frankfurters.

Effect of Artemisia sphaerocephala Krasch gum on the gel properties of myofibrillar protein and its application in cooked sheep sausage

Artemisia is widely distributed in desert areas northern China. Its seeds are rich in water-insoluble gelatin Artemisia sphaerocephala Krasch gum (ASKG) and frequently utilized for various types of pasta making. This study aims at wider utilization of the ASKG in food industry and to improve the gel properties of the myofibrillar protein-based food system containing starch. Firstly, the influence of ASKG on pasting and retrogradation of potato starch (PS) was discussed. Also, the rheological properties, emulsification properties, microstructure, protein conformation, and textural properties of sheep meat myofibrillar protein (SMP)/ASKG and SMP-potato starch (PS)/ASKG composites were investigated. Besides, the sensory quality and texture of cooked sheep sausage were evaluated to explore the application of ASKG in real complex food system. The stronger hydrophobic interaction of protein and H-bonding formed between components, which may be attributed to transition of α-helix to β-conformation of the protein. The ASKG additive promoted the formation of a more compact and uniform gel network of composites, leading an increase of the water holding capacity (WHC), gel strength and springiness and emulsion stability of SMP composites. The SMP-PS/ASKG-0.5% composites kept the highest WHC about 66.5%, gel strength about 70.57 g, springiness about 0.73 g. Furthermore, ASKG has a retardation effect on the retrogradation of PS. ASKG could delay the water loss and the increase of hardness of sausage during five-day storage, suggesting a visible satisfactory capability of the ASKG to improve the gel texture and storage quality of cooked sheep sausage.

Electrospinning of Triple-Component Protein–Polysaccharide Nanofibers for Fabrication of Highly Efficient Ethylene Scavenger Films

Ethylene scavengers exhibit considerably high potential for their application in prolonging the shelf-life of fruits, but their application has been hindered owing to food safety and environmental issues. Thus, in this study, we fabricated a bio-based nanofiber film composed of zein, Artemisia sphaerocephala Krasch. gum (ASKG), and chitosan (CS) via electrospinning. The addition of ASKG and CS increased the viscosity and surface tension of zein precursor solutions and consequently enhanced their spinnability. Electrostatic co-assembly between the protein and polysaccharides led to the formation core–shell nanofibers (Z@A-CS nanofibers), which effectively enhanced their ethylene removal efficiency, mechanical properties, and hydrophobicity. Furthermore, bananas incubated with the Z@A-CS nanofiber films for 10 days exhibited a lower browning rate, higher hardness, and prolonged shelf-life compared to those incubated without a film. Based on these results, we deduce that the strong interactions between the numerous active functional groups of zein and ethylene and the large specific surface area of the nanofibers led to the development of highly efficient, environmentally friendly, and economical ethylene scavenger films, which exhibit a high potential in fruit preservation.

Effect of Artemisia sphaerocephala krasch gum on the functional properties of pork batters.

The influence of the incorporation of Artemisia sphaerocephala krasch gum (ASK gum; 0-0.18%) on the water holding capability (WHC), texture, color, rheological property, water distribution, protein conformation and microstructure of pork batters was investigated. The results showed that the cooking yield, WHC and L* value of pork batter gels significantly increased (p < .05) with the increasing incorporation of ASK gum, and the highest value were observed at 0.15%; the a* value decreased significantly (p < .05) and no significance was obtained in b* value (p > .05); the hardness, elasticity, cohesiveness and chewiness increased first and then decreased, and reached the highest value at 0.15%. The rheological results showed that the higher G' value was obtained in pork batters by the incorporation of ASK gum; the low field NMR analysis indicated that ASK gum significantly increased the proportion of P2b and P21 (p < .05) and decreased the proportion of P22 ; Fourier transform infrared spectroscopy (FTIR) indicated that the ASK gum significantly reduced the α-helix content and increased the β-sheet content (p < .05). Scanning electron microscopy results suggested that the incorporation of ASK gum could promote the formation of a more homogeneous and stable microstructure of pork batter gels. Therefore, appropriate incorporation (0.15%) of ASK gum may improve the gel properties of pork batters, and while excessive incorporation (0.18%) could weaken the gel properties.

Characterization of semi-interpenetrating hydrogel based on Artemisia sphaerocephala Krasch Polysaccharide and cellulose nanocrystals crosslinked by ferric ions

Hydrogels are important bionic materials that can be used in a wide variety of biomedical applications. Artemisia sphaerocephala Krasch polysaccharide (ASKP) has been demonstrated to be crosslinked by ferric ions to form three-dimensional network. Here, a semi-interpenetrating network (semi-IPN) hydrogel based on ASKP and cellulose nanocrystals (CNC) crosslinked by ferric ions was fabricated and the effect of specific rod-like CNC was evaluated. It was found that the network of ASKP-Fe3+ hydrogel incorporated by CNC became denser along with the decreased pore diameter and the thickened pore wall. ASKP/CNC-Fe3+ hydrogel displayed an enhanced gel strength and water holding capacity. The dominant interaction of ASKP and CNC was hydrogen bonds proved by FTIR and QCM-D. Additionally, the elasticity of the semi-IPN hydrogel significantly increased along with the decrease of platform height in MSD curves based on particles tracking. These results may be caused by the fact that the rod-shaped CNC can be entangled with ASKP and prone to induce the orderly extension of ASKP chains, resulting in more hydroxyl and carboxyl groups exposed to be crosslinked with ferric ions. What's more, the stiff CNC located on the pore wall of ASKP-Fe3+ hydrogel can also strengthen the rigidity of network. Thus, this study suggests a new strategy to improve the properties of ASKP based hydrogel, and can be developed as a carrier to deliver iron ions.

Fabrication of bio-based hierarchically structured ethylene scavenger films via electrospraying for fruit preservation

One-third of the global food production goes to waste, and fruits and vegetables constitute the majority of this proportion. The phytohormone ethylene is the main cause of postharvest decay of fruits and vegetables, and thus, the effective regulation of ethylene is crucial to address the global challenge of postharvest food waste. Conventional methods, such as the use of metal-based scavengers, chemical additives, and nondegradable coatings, exhibit significant health and environmental issues. Thus, in this study, we fabricated bio-based ethylene scavenger films composed of paper towel (PT) microfibers coated with zein- Artemisia sphaerocephala Krasch . gum (ASKG) nanoparticles (NPs) with core-shell structures via electrospraying. After 15 days of incubation, bananas in the presence of these films exhibited a lower browning rate, higher hardness, and longer shelf life than the banana without an ethylene scavenger film. The hierarchical structure of the films endowed them with several chemical and physical characteristics advantageous to their application as ethylene scavenger films in fruit preservation. While the presence of numerous active functional groups of zein and the high specific surface area of the NPs enhanced the ethylene removal efficiency of the films, the favorable porosity, hydrophobicity, and mechanical properties of the films enhanced their longevity. Thus, the zein-ASKG NPs@PT films fabricated in this study provide an efficient, safe, and sustainable strategy for fruit preservation. One-third of the global food production goes to waste, and fruits and vegetables constitute the majority of this proportion. The phytohormone ethylene is the main cause of postharvest decay of fruits and vegetables. Thus, the development of a highly efficient, safe, and sustainable ethylene scavenger that does not affect the physicochemical and physiological characteristics of the fruit is significant in alleviating fruit waste. • Core-shell zein-ASKG NPs were coated onto a paper towel film via electrospraying. • The film exhibited favorable porosity, mechanical, and hydrophobic properties. • The film exhibited a high ethylene removal efficiency of 8.84 mg/m 3 /h. • The film effectively preserved the quality of bananas and extended their shelf lives.

Effects of Carboxymethyl and Emulsive Artemisia sphaerocephala Krasch Gum on Gluten Reinforcement of Wheat Flour

Effects of Carboxymethyl and Emulsive Artemisia sphaerocephala Krasch Gum on Gluten Reinforcement of Wheat Flour

Characterization of a novel bioactive film based on Artemisia sphaerocephala Krasch. Gum (ASKG) complexed with β-cyclodextrin/curcumin (β-CD/CUR) inclusion complex and its application in meat preservation

In this study, a novel bioactive film based on Artemisia sphaerocephala Krasch. gum was developed by incorporating β-cyclodextrin/curcumin inclusion complex at different concentrations to improve film physico-chemical properties and extend the shelf life of lamb and chicken meat at 4 °C. The results revealed that the incorporation of β-cyclodextrin/curcumin inclusion complex significantly enhanced the DPPH and ABTS radical scavenging activity and the antibacterial activity against pathogenic bacteria (Escherichia coli and Staphylococcus aureus). The thickness, moisture absorption, water solubility, color and barrier properties against oxygen (1.52–0.76 cm3/m2·24 h·0.1 MPa) and water vapor (4.7 × 10−11 - 3.1 × 10−11 g s−1 m−1 pa−1) of the film were improved. The film also showed satisfactory mechanical and UV-blocking properties, but little changes in thermal stability. The Fourier transform infrared and scanning electron microscopy results showed proper combination and distribution of β-cyclodextrin/curcumin inclusion complex in the film matrix, while the X-ray diffraction study showed a new crystal phase corresponding to the presence of β-cyclodextrin/curcumin inclusion complex. Compared with the control film, the active film more significantly reduced total volatile basic nitrogen, thiobarbituric acid reactive substances, total bacterial count, and pH value of lamb and chicken meat samples and improved their color and texture during the nine-day storage at 4 °C. These results demonstrate the potential of the developed film in the preservation of lamb and chicken meat.

Gelatinization and Retrogradation Properties of Wheat Starch with Added Konjac Glucomannan or Artemisia sphaerocephala Krasch. Gum

AbstractThis work evaluates the effect of the various proportions of konjac glucomannan (KGM) and Artemisia sphaerocephala Krasch. Gum (ASKG) on the gelatinization structure, and retrogradation characteristics of wheat starch (WS). The Rapid Viscosity Analyzer (RVA), iodine colorimetric reaction, Scanning Electron Microscope (SEM), Fourier transform infrared (FTIR) spectroscopy, X‐ray diffraction analysis (XRD), and dynamic time sweep measurements, among other instruments are used to evaluate the structural properties, gelatinization, and retrogradation characteristics of WS, KGM/WS mixture, and ASKG/WS mixture. The addition of KGM/ASKG to WS improves the peak viscosity, final viscosity, breakdown value, setback value, swelling power, G′ and G″ values, and tan δ. Meanwhile, the amount of amylose leached, retrogradation enthalpy, and relative crystallinity reduced, and the gel structure appears to become more consistent and stable, with an increase in the number of inter‐ and intramolecular hydrogen bonds. These findings show that the presence of an interaction between KGM/ASKG and WS, boosted gel intensity and textural qualities while suppressing short and long‐term WS retrogradation.

High-pressure processing influences the conformation, water distribution, and gel properties of pork myofibrillar proteins containing Artemisia sphaerocephala Krasch gum.

The effect of high-pressure processing (100-4 00MPa) on conformation, water distribution, and gel characteristics of reduced-sodium (0.3M NaCl) myofibrillar protein containing 0.15% Artemisia sphaerocephala Krasch gum (AG) was investigated. The addition of AG resulted in the increase of WHC, proportion of immobilized water, and gel strength. Then, the WHC, proportion of immobilized water, and gel strength peaked after 200MPa treatment, attributed to increased solubilization and zeta potential of MP, decreased particle size of MP, exposure of intrinsic tryptophan residues and the partial transformation of α-helix into β-sheet in MP. Moreover, 300 and 400MPa induced decreases in surface hydrophobicity, solubility and storage modulus, resulting in the formation of loose and disordered gel structures with attenuated WHC. These results suggest that application of moderate HPP (200MPa) combined with AG could provide a novel approach to improve the WHC and gelation properties of reduced-sodium meat products.