Changes in the structural and gel properties of pork myofibrillar protein induced by catechin modification

Different concentrations of catechin (0, 10, 50, 100 and 200 μmol/g protein) were added to pork myofibrillar protein (MP) suspensions, and the related changes in protein conformational and gel properties were investigated. The results showed that catechin at 200 μmol/g protein led to the greatest increase in the surface hydrophobicity of MP. A significant loss of thiols (SH) content was observed in MP in the presence of catechin. The low...