The effect and action mechanism of tea polyphenols (TP) on the tenderness of yak meat were investigated. With the treatment of TP at the low concentrations, the myofibril fragmentation index (MFI) value of yak meat was increased and its microstructure was obviously changed. By using fluorescence spectroscopy and the determination of surface hydrophobicity, the tertiary structure of myofibrillar protein (MP) showed the obvious changes with the treatment of epigallocatechin gallate (EGCG). In addition, the secondary structure of MP was also obviously changed according to the measurement of circular dichroism (CD) spectrum, while the α-helix structure of MP decreased and the β-sheet increased. Furthermore, according to the analysis of molecular docking, EGCG could interact tightly with myofibril protein by hydrogen bonds, and changed its spatial configuration and molecular force. All results suggested that TPs showed the potentially value to improve the tenderness of yak meat in food industry. Practical applications Yak meat is more and more popular by its high nutrition value. But due to its special myofibril protein, the tenderness of yak meat is unfavorably and affects its sensory properties, which may limit its processing and consumption in food industry. In present study, TPs was used to improve the tenderness of yak meat by changing the spatial configuration and molecular force of myofibril protein, which suggested that TPs showed the potential value to enhance the quality of yak meat during its processing in food industry.
Ruiqi He,Dan Yan,Xiangyue Cao,Fan Zhao,Siyu Chen,Shijie Ding,Haoxi Liu,Guanghong Zhou,Chong Wang
This study investigated the effects of three plant proteases (papain, bromelain, and ficin) on beef tenderness and protein digestion, using a static in vitro digestion simulation model that mimics the gastrointestinal (GI) conditions of adults and the elderly. The results demonstrated that all three proteases improved beef tenderness and texture, with papain exhibiting the most prominent effect, reducing shear force by 43.6 % compared to the phosphate buffered solution (PBS) group. Under the elderly condition, the degree of hydrolysis (DH) was significantly lower. Compared to PBS treatment, beef treated with the three proteases improved age-related digestive decline, with papain performing best in promoting protein digestion. It elevated intestinal DH to 34.52 % in the elderly and 43.87 % in adults, compared with 30.21 % and 39.88 % for bromelain, and 20.04 % and 33.50 % for ficin, respectively. These findings provide theoretical support and practical basis for developing meat products more suitable for elderly consumers.
危险品化学品经营许可证（带存储）