Impact of salt content and hydrogen peroxide-induced oxidative stress on protein oxidation, conformational/morphological changes, and micro-rheological properties of porcine myofibrillar proteins

被引：42

作者：

Zhang, Min ^{[1
,2
]}

Li, Chengliang ^{[1
,2
,5
]}

Zhang, Yangping ^{[3
]}

Pan, Jiajing ^{[1
]}

Huang, Shuangjia ^{[1
]}

He, Lichao ^{[4
]}

Jin, Guofeng ^{[2
]}

机构：

[1] Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China

[2] Beijing Technol & Business Univ BTBU, Beijing Adv Innovat Ctr Food Nutr & Human Hlth, Beijing 100048, Peoples R China

[3] Guangrao Cty Inspect & Testing Ctr Shandong Prov, Dongying 257000, Peoples R China

[4] Wuhan Inst Design & Sci, Coll Food & Biotechnol, Wuhan 430205, Peoples R China

[5] Inst Agroquim & Tecnol Alimentos IATA CSIC, Paterna, Valencia, Spain

来源：

FOOD CHEMISTRY | 2022年 / 370卷

基金：

中国国家自然科学基金;

关键词：

Salt content; Oxidative stress; Myofibrillar proteins; Hydration; Protein oxidation; Conformation; Microstructure; Micro-rheology; ANTIOXIDANT ENZYME-ACTIVITIES; TIME-RELATED CHANGES; LIPID OXIDATION; PORK MYOFIBRILLAR; CATHEPSIN-B; DIPEPTIDYL PEPTIDASE; PARTIAL SUBSTITUTION; JINHUA HAM; MEAT; NACL;

D O I：

10.1016/j.foodchem.2021.131074

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Salting and rehydration of myofibrils can be interfered with free radical diffusion process. This study investigated the effects of salt content (0, 1, 3 and 5%) and H2O2/ascorbate-based hydroxyl radical (center dot OH)-generating system (1, 10, 20 mM H2O2) on the oxidation, conformation, aggregation, and thermal stability of porcine myofibrillar proteins (MPs). Results showed that 5% of salt inhibited carbonylation of MPs with intensive sulfhydryl loss and tryptophan quenching. Fourier transform infrared (FTIR), laser light scattering, and scanning electron microscopy (SEM) suggested that 20 mM H2O2 transformed more alpha-helix into beta-sheet of MPs, favoring larger aggregates being selectively exposed towards solvent during salt-induced fiber swelling. Oxidized MPs brined with <= 1% salt underwent partial unfolding with higher flexibility, while up to 5% of salt greatly hampered their hydration potential and weakened inter-fibrillar hydrogen bond with an improved protein solubility. Microrheology revealed that 1% of salt and 10 mM H2O2 rendered a denser structure of heat-set MPs gels.

引用

页数：11