Protein oxidation affected the digestibility and modification sites of myofibrillar proteins from bighead carp fillets treated with hydroxyl radicals and endogenous oxidizing system

被引：23

作者：

Feng, Ruifang ^{[1
]}

Liang, Wenyu ^{[1
]}

Liu, Yueyue ^{[1
]}

Luo, Yongkang ^{[1
,3
]}

Tan, Yuqing ^{[1
]}

Hong, Hui ^{[1
,2
]}

机构：

[1] China Agr Univ, Coll Food Sci & Nutr Engn, Beijing Lab Food Qual & Safety, Beijing 10083, Peoples R China

[2] China Agr Univ, Coll Food Sci & Nutr Engn, Ctr Food Colloids & Delivery Funct, Beijing, Peoples R China

[3] Jiangxi Normal Univ, Natl Res & Dev Ctr Freshwater Fish Proc, Nanchang 330022, Jiangxi, Peoples R China

来源：

FOOD CHEMISTRY | 2023年 / 409卷

基金：

中国国家自然科学基金;

关键词：

Myofibrillar proteins; Frozen storage; Oxidation; Hydroxyl radical; Digestibility;

D O I：

10.1016/j.foodchem.2022.135279

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study aimed to investigate the effect of hydroxyl radical oxidizing system (HROS) and endogenous oxidizing system (EOS, i.e., frozen storage at -20 degrees C) on protein oxidation, digestive properties, and peptide modification of myofibrillar proteins (MPs) in bighead carp (Hypophthalmichthys nobilis) fillets. The oxidation degree increased with the frozen time and H2O2 concentration as evidenced by carbonyl group generation and sulfhydryl group loss in MPs. The digestibility of protein declined gradually during frozen storage, while it increased after treatment with 5 mM H2O2 compared with no H2O2 intervention. More modification numbers and types were observed in the EOS group than HROS in digested MPs peptides, which might be due to the complexity of the frozen fillet system such as the presence of lipid. The potential conversion of alpha-aminoadipic semialdehyde (AAS) to alpha-aminoadipic acids (AAA) was observed in HROS. Additionally, the myosin heavy chain was more susceptible to oxidation among all MPs by EOS oxidation.

引用

页数：9

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