The present study was performed to clarify the effects of pulsed electric field (PEF) on the physicochemical properties and conformations of myofibrillar proteins (MPs) extracted from pale, soft, exudative (PSE)-like chicken breast meat. Various PEF parameters, including the electric field intensity (0–28 kV/cm) and pulse frequency (0–1000 Hz), were varied. The results showed that as the PEF intensity increased, the solubility, surface hydrophobicity and sulfhydryl group content of the MPs were significantly improved. However, when the intensity exceeded 18 kV/cm, these properties declined, which was possibly due to protein aggregation caused by functional group interactions. Additionally, the PEF treatment altered the rheological properties of PSE-like MPs and induced the formation of low-elasticity MPs. However, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) demonstrated that the primary structure of the MPs was not altered after the PEF treatment. According to the circular dichroism (CD) spectroscopy results, the α-helix contents of the PEF-treated samples were increased but the β-turn and random coil contents were reduced.

Industrial relevance

The occurrence of PSE-like chicken meat is one of the most serious quality issues worldwide and can decrease the consumer's purchasing desire and result in extensive economic losses for the poultry processing industry. MPs play a vital role in the qualitative characteristics of chicken products. As a potential novel processing technology, PEF has potential applications for improving the functionality of PSE-like chicken protein to expand its application in the food industry.

中文翻译：

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从苍白，柔软，渗出（PSE）样的鸡胸肉中分离出的肌原纤维蛋白的理化和结构特性：脉冲电场（PEF）的影响

进行本研究以阐明脉冲电场（PEF）对从苍白，柔软，渗出（PSE）样鸡胸肉中提取的肌原纤维蛋白（MPs）的理化性质和构象的影响。改变了各种PEF参数，包括电场强度（0–28 kV / cm）和脉冲频率（0–1000 Hz）。结果表明，随着PEF强度的增加，MP的溶解度，表面疏水性和巯基含量均得到明显改善。但是，当强度超过18 kV / cm时，这些性能下降，这可能是由于官能团相互作用引起的蛋白质聚集。此外，PEF处理改变了类似PSE的MP的流变性，并诱导了低弹性MP的形成。然而，十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）表明，PEF处理后MP的一级结构没有改变。根据圆二色性（CD）光谱结果，PEF处理的样品的α-螺旋含量增加，而β-转角和无规卷曲含量减少。

行业相关性

类似PSE的鸡肉的出现是全世界最严重的质量问题之一，可以降低消费者的购买意愿，并给家禽加工业造成广泛的经济损失。国会议员在鸡肉产品的定性特征中起着至关重要的作用。作为一种潜在的新型加工技术，PEF在改善类似PSE的鸡蛋白的功能性方面具有潜在的应用潜力，可扩展其在食品工业中的应用。