Moderate pulsed electric field-induced structural unfolding ameliorated the gelling properties of porcine muscle myofibrillar protein

Pulsed electric field (PEF), as a promising non-thermal technology, has demonstrated its potential in improving the quality characteristics of meat products. To give an in-depth insight, the effects of PEF with varied electric field intensity (0–7.5 kV/cm) and treatment time (0–90 s) (equivalent to 0.76 × 103–5.32 × 103 kJ/kg energy input) on the conformation and gelling properties of vital myofibrillar protein (MP) were evaluated. With the augmenting pulse intensity and time, α-helix of MP decremented with a coinstantaneous increase of β-sheet, β-turn, and random coil. Upon PEF treatment, the surface hydrophobicity increased extensively (up to 46%) whereas total sulfhydryls endured a massive loss, contributing to the enhancement of hydrophobic interactions and disulfide bonds. Consequently, more fine-stranded strong gels with transcendent elasticity and water holding capacity (WHC) were generated. However, when the output of PEF exceeded a pivotal level (intensity >7.5 kV/cm, time > 60 s), the α-helix content was increased, and the surface hydrophobicity decreased remarkably (P < 0.05), possibly due to protein aggregation. The undue PEF treatment resulted in the deterioration of MP gel strength and WHC. Additionally, PEF caused no visible changes in the SDS-PAGE pattern under the tested PEF levels.