1
|
Xia M, Chen Y, Guo J, Feng X, Yin X, Wang L, Wu W, Li Z, Sun W, Ma J. Effects of oxidative modification on textural properties and gel structure of pork myofibrillar proteins. Food Res Int 2018; 121:678-683. [PMID: 31108795 DOI: 10.1016/j.foodres.2018.12.037] [Citation(s) in RCA: 69] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Revised: 12/19/2018] [Accepted: 12/22/2018] [Indexed: 12/25/2022]
Abstract
Isolated myofibrillar protein (MP) was treated by the oxidation system of FeCl3 (0.01 mM) at four different H2O2 concentrations (0, 1, 10, 20 mM). The oxidation degree was determined by measuring the carbonyl and total sulphydryl values. The structure and physicochemical properties of MP gels were investigated by water holding capacity (WHC) evaluation, sodium dodecyl sulfate-polyacryl amide gel electrophoresis (SDS-PAGE), texture profile analysis (TPA), Raman spectroscopy, and NMR transverse relaxation (T2). The results of carbonyls and total sulphydryls indicated that oxidation degree of MP increased with increasing H2O2 concentration. TPA showed that moderate oxidation (10 mM H2O2) could improve the hardness, springiness, gumminess and cohesiveness of MP gels, but not contribute to the maintenance of their WHC, probably due to severe depolymerization of MPs, unfolding of α-helix, exposure of the hydrophobic groups and the migration of protein-associated water (T2b) and intra-myofibrillar water (T21) to the longer relaxation time.
Collapse
Affiliation(s)
- Minquan Xia
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Yinxia Chen
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Juanjuan Guo
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Xiaolong Feng
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Xiaoli Yin
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Lan Wang
- Hubei Academy of Agricultural Science, Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan, Hubei 430064, PR China
| | - Wenjin Wu
- Hubei Academy of Agricultural Science, Institute for Farm Products Processing and Nuclear-Agricultural Technology, Wuhan, Hubei 430064, PR China
| | - Zhenshun Li
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China; Jingchu Food Research and Development Center, Yangtze University, Jingzhou, Hubei 434023, PR China
| | - Weiqing Sun
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China; Jingchu Food Research and Development Center, Yangtze University, Jingzhou, Hubei 434023, PR China.
| | - Jing Ma
- College of Life Science, Yangtze University, Jingzhou, Hubei 434023, PR China; Jingchu Food Research and Development Center, Yangtze University, Jingzhou, Hubei 434023, PR China
| |
Collapse
|