Effect of Fenton Oxidation Treatment on Structural and Functional Properties of Myofibrillar Proteins in Esox lucius Muslce

被引：0

作者：

Deng X. ^{[1
]}

Lei Y. ^{[1
]}

Liu J. ^{[1
]}

Lu S. ^{[1
]}

Zhang J. ^{[1
]}

机构：

[1] School of Food Science and Technology, Shihezi University, Shihezi

来源：

Shipin Kexue/Food Science | 2022年 / 43卷 / 06期

关键词：

Esox lucius; Functional properties; Myofibrillar proteins; Protein oxidation; Structural properties;

D O I：

10.7506/spkx1002-6630-20210331-387

中图分类号：

学科分类号：

摘要：

The present study investigated the effects of different oxidation degrees (0, 1, 5, 10 and 20 mmol/L H2O2) induced by a Fenton oxidation system on the functional properties of myofibrillar proteins (MP) from Esox lucius muscle. Increasing oxidation degree caused an increase in carbonyl group content and turbidity and a significant decrease in protein solubility(P < 0.05). Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis revealed a greater degree of cross-linking and protein aggregation in oxidized MP. Fourier transform infrared spectroscopic (FTIR) analysis suggested that oxidation caused conformational changes in MP. The results of functional characterization indicated that moderate oxidation (1 and 5 mmol/L H2O2) substantially increased the foaming capacity of MP by 280% (P < 0.05) while having little effect on the emulsifying stability (which remained at above 90%). However, oxidation decreased the emulsifying properties of MP; the influence of moderate oxidation (1 and 5 mmol/L H2O2) was small, while excessive oxidation (> 10 mmol/L H2O2) led to a significant decrease in emulsifying capacity and emulsion stability. These results indicated that mild oxidation could improve the foaming capacity, and provide better functional properties of MP. © 2022, China Food Publishing Company. All right reserved.

引用

页码：27 / 33

页数：6

共 51 条

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