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10.3390/foods11142133
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Article

Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles

by
Chunyun Liu
1,
Lingru Kong
1,
Pengjuan Yu
1,
Rongxin Wen
1,
Xiaobo Yu
2,
Xinglian Xu
2 and
Xinyan Peng
1,*
1
College of Life Sciences, Yantai University, Yantai 264005, China
2
Key Laboratory of Meat Processing and Quality Control, Ministry of Education, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
*
Author to whom correspondence should be addressed.
Foods 2022, 11(14), 2133; https://doi.org/10.3390/foods11142133
Submission received: 26 June 2022 / Revised: 8 July 2022 / Accepted: 14 July 2022 / Published: 19 July 2022
(This article belongs to the Special Issue Factors Affecting Flavour, Taste and Colour of Meat)
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Abstract

The effects of whey protein hydrolysates (WPH) on myofibrillar protein (MP) oxidative stability and the aggregation behavior and the water-holding capacity of pork patties during freeze–thaw (F–T) cycles were investigated. During F–T cycles, the total sulfhydryl content and zeta potential of MP decreased, while peroxide value, surface hydrophobicity, particle size, pressure loss and transverse relaxation times increase. The oxidative stability and the water-holding capacity of pork patties were enhanced by the addition of WPH in a dose-dependent manner, whereas the MP aggregation decreased. The addition of 15% WPH had the most obvious effects on the pork patties, which was similar to that of the 0.02% BHA. After nine F–T cycles, the POV, surface hydrophobicity, particle size and pressure loss of the pork patties with 15% WPH were reduced by 17.20%, 30.56%, 34.67% and 13.96%, respectively, while total sulfhydryl content and absolute value of zeta potential increased by 69.62% and 146.14%, respectively. The results showed that adding 15% WPH to pork patties can be an effective method to inhibit lipid and protein oxidation, reducing protein aggregation and improving the water-holding capacity of pork patties during F–T cycles.
Keywords: whey protein hydrolysates; pork patties; freeze–thaw cycles; myofibrillar protein; antioxidant activity; water-holding capacity whey protein hydrolysates; pork patties; freeze–thaw cycles; myofibrillar protein; antioxidant activity; water-holding capacity

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MDPI and ACS Style

Liu, C.; Kong, L.; Yu, P.; Wen, R.; Yu, X.; Xu, X.; Peng, X. Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles. Foods 2022, 11, 2133. https://doi.org/10.3390/foods11142133

AMA Style

Liu C, Kong L, Yu P, Wen R, Yu X, Xu X, Peng X. Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles. Foods. 2022; 11(14):2133. https://doi.org/10.3390/foods11142133

Chicago/Turabian Style

Liu, Chunyun, Lingru Kong, Pengjuan Yu, Rongxin Wen, Xiaobo Yu, Xinglian Xu, and Xinyan Peng. 2022. "Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles" Foods 11, no. 14: 2133. https://doi.org/10.3390/foods11142133

APA Style

Liu, C., Kong, L., Yu, P., Wen, R., Yu, X., Xu, X., & Peng, X. (2022). Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles. Foods, 11(14), 2133. https://doi.org/10.3390/foods11142133

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