Effects of Oxidative on the Nitrosation of Pork Myofibrillar Protein

被引：0
|
作者：
Ruxia G. [1 ]
Yanli L. [1 ]
Fengqin G. [1 ]
Feng L. [1 ]
Yongli W. [1 ]
机构：
[1] College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, Shandong, Taian
来源：
Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 12期
关键词：
3-nitrotyrosine; Ar-nitrosodimethylamine; myofibrillar protein; nitrite; protein oxidation;
D O I：
10.16429/j.1009-7848.2022.12.012
中图分类号：
学科分类号：
摘要：
The hydroxyl radical oxidation system (0.01 mmol/L FeCl3, 0.1 mmol/L ascorbic acid, H2O2) was employed in this study to investigate the effects of H2O2concentration (0, 10, 30, 50, 70 mmol/L) on the oxidation and nitrosation of pork myofibrillar protein (MP). Results showed that with the increase of H2O2concentration, the protein carhonyl content, disulfide bond level, dityrosine, 3-nitrotyrosine (3-NT), A-nitrosodiethylamine (NDEA) and N-nitrosodimethy-lamine (NDMA) content were increased, while the contents of total sulfhydryl groups, free amino groups and the residual amount of NaNO2were decreased. The relationship between indexes of protein oxidation and nitrosation was assessed by pearson correlation coefficient. iV-nitrosamine and 3-NT content within MP significantly positively correlated with carhonyl, disulfide bond and dityrosine content (P<0.05), but negatively correlated with total sulfhydryl groups and free amino groups (P<0.05). These results indicated that 3-NT may be a potential marker of protein oxidation and nitrosation. Our results demonstrated that protein oxidation could promote protein nitrosation and consequent NDMA and NDEA formation. Therefore, protein oxidation and nitrosation should be controlled during meat processing and storage to control the formation of N- nitrosamine. © 2022 Chinese Institute of Food Science and Technology. All rights reserved.
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页码：116 / 124
页数：8
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