Wang, Ke, et al. Food Chemistry 382 (2022): 132328.
Wooden-breast condition in broiler meat produces myofibrillar proteins with impaired functional properties (solubility, emulsification, dispersion) that reduce processability and quality in meat products. This study evaluated the specific efficacy of D-Ribose, an aldose monosaccharide, in enhancing the physicochemical properties of WBMP through a controlled glycation process.
Approach: WBMP was glycated using a wet heating method. D-Ribose was mixed with WBMP in a weight ratio of 1:2 (protein to sugar). The mixture was reacted at 70°C for a period of 6 hours under pH-controlled conditions. The performance of the resulting D-Ribose-glycated WBMP (WBMP-RI) was systematically compared against WBMP glycated with sodium alginate (a polysaccharide) and glucosamine (a ketose monosaccharide) under identical conditions.
Key Findings:
· The glycation reaction with D-Ribose demonstrated superior improvements in WBMP functionality compared to the other sugars tested. Glycation in the presence of D-ribose produced conjugates that were more evenly dispersed and had significantly smaller particle sizes (range 78-955 nm, mean 361.06 nm). The WBMP-D-ribose conjugate exhibited increased solubility (76.23 ± 0.56%). The WBMP-RI material showed a higher α-helix content (51.23 ± 1.1%) than the other sugar-modified groups.
· Conjugates prepared with sodium alginate (SA) and glucosamine (GH) performed less favorably than the RI conjugate in particle distribution, solubility and emulsification-related properties under the same conditions.
