Effects of pulsed electric fields on the conformation and gelation properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: A molecular dynamics study.

The potential of pulsed electric field (PEF) of different intensities (8, 18, and 28 kV/cm) on the conformation and gelation properties of myofibrillar proteins (MPs) extracted from pale, soft, and exudative-like (PSE-like) chicken meat was investigated. The results showed a positive correlation between gelation properties and PEF intensities in the range of 8-18 kV/cm; however, a further increase in intensity had a negative impact. Optimized PEF treatment (18 kV/cm) was capable of inducing MPs with a relatively small particle size, thus contributing to the production of a more homogeneous gel structure. The water distribution and mobility in the gel system significantly changed with increasing PEF intensities, the proportion of immobilized water (P21) increased, and that of free water (P22) decreased. Based on molecular dynamics simulations (MDS), an increasing trend in the number of hydrogen bonds and a reduction in the radius of gyration (Rg) after PEF treatment.