Effect of Ginger Extract on the Oxidation of Myofibrillar Protein in Squid

被引：0
|
作者：
Liu, Xinxin [1 ]
Chen, Yu [1 ]
Chen, Xuhuan [1 ]
Wang, Yingying [1 ]
Huo, Jiancong [1 ]
Miao, Wenhua [1 ]
机构：
[1] Department of Food Science and Pharmaceutics, Zhejiang Ocean University, Zhoushan,316022, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2021年 / 21卷 / 09期
关键词：
Hydrophobicity - Food additives - Proteins - Oxidation - Shellfish;
D O I：
10.16429/j.1009-7848.2021.09.024
中图分类号：
学科分类号：
摘要：
The objective of this study is to investigate the effect of ginger extract (GE) on antioxidant properties of squid myofibrillar protein (MFP) by a Fenton reactive system (FRS) at different H2O2 concentration. It was evaluated through the measurement of carbonyl, totoal sulfhydryl group, surface hydrophobicity and SDS-PAGE electrophoresis. The result indicated that GE was able to inhibit the oxidation of MFP, while the close interaction between GE and MFP impacted on its resistance to oxidation and structure. The addition of GE significantly inhibited carbonyl formation and the increase of surface hydrophobicity in dose-dependent manner(P2+-ATPase activity (P © 2021, Editorial Office of Journal of CIFST. All right reserved.
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页码：225 / 232
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