Effects of Purslane Extract on the Gel Properties of Isolated Porcine Myofibrillar Proteins under Oxidative Stress

Effects of Purslane Extract on the Gel Properties of Isolated Porcine Myofibrillar Proteins under Oxidative Stress | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Effects of Purslane Extract on the Gel Properties of Isolated Porcine Myofibrillar Proteins under Oxidative Stress Haijun Chang, Yu Huang, Xin Wen, Yuanwei Shi, Wenbin Zhou, Li Wu This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-9078517/v1 This work is licensed under a CC BY 4.0 License Status: Under Review Version 1 posted 11 You are reading this latest preprint version Abstract This study examined the effects of purslane extract (PE) at varying concentrations (0, 0.05, 0.10, 0.15, 0.20, 0.40 mg/mL) on the gelling properties of pork myofibrillar proteins (MPs) under a Fenton oxidation system, with 0.02 mg/g BHA serving as a positive control. The results showed that both BHA and PE (with 0.20 mg/mL showing the optimal effect) could alleviate the deterioration of gel performance caused by oxidation, including suppressing the increase in cooking loss, the reduction in water-holding capacity, and the deterioration of gel texture characteristics. The MPs gel exhibited improved elasticity, cohesiveness, gumminess, and resilience when the PE concentration is 0.20 mg/mL. Rheological analysis revealed that the storage (G') and loss (G'') modulus of the gels reached their maximum values at a PE concentration of 0.20 mg/mL, indicating that the gel elasticity was optimal. The results of low-field nuclear magnetic resonance (LF-NMR) demonstrated that oxidation triggered significant migration of water molecules from an immobilized state to a free state in gels, and the addition of BHA and an appropriate concentration of PE mitigated this change. The immobilized water content in the gel was significantly higher (P < 0.05) at a PE concentration of 0.20 mg/mL than in the oxidized and BHA groups, indicating that PE effectively improved the gel network structure. Microstructural analysis demonstrated that the addition of 0.20 mg/mL PE under oxidative conditions provided optimally improved the three-dimensional network structure of of MPs gels. However, when the PE concentration increased further to 0.40 mg/mL, all gel properties deteriorated significantly, revealing a concentration-dependent regulatory effect of PE on MPs gel characteristics. Therefore, the addition concentration of PE must be carefully optimized in practical applications. These findings provide a theoretical basis for the application of purslane extract (PE) as a natural antioxidant in gel-type meat products. Purslane extract (PE) Myofibrillar proteins (MPs) Gel properties Oxidative stress Full Text Additional Declarations No competing interests reported. Cite Share Download PDF Status: Under Review Version 1 posted Editorial decision: Revision requested 31 Mar, 2026 Reviews received at journal 31 Mar, 2026 Reviews received at journal 27 Mar, 2026 Reviews received at journal 27 Mar, 2026 Reviewers agreed at journal 22 Mar, 2026 Reviewers agreed at journal 20 Mar, 2026 Reviewers agreed at journal 18 Mar, 2026 Reviewers invited by journal 18 Mar, 2026 Editor assigned by journal 10 Mar, 2026 Submission checks completed at journal 10 Mar, 2026 First submitted to journal 09 Mar, 2026 You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-9078517","acceptedTermsAndConditions":true,"allowDirectSubmit":false,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":608356969,"identity":"492ad14b-b131-410a-b4ca-6318f988642b","order_by":0,"name":"Haijun 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