Hemoglobin-mediated lipid oxidation of protein isolates obtained from cod and haddock white muscle as affected by citric acid, calcium chloride and pH

被引：23

作者：

Vareltzis, Patroklos ^{[2
]}

Hultin, Herbert O. ^{[1
]}

Autio, Wesley R. ^{[3
]}

机构：

[1] Univ Massachusetts, Dept Food Sci, Massachussetts Agr Expt Stn, Gloucester, MA 01930 USA

[2] Chalmers Univ Technol, Dept Chem & Biosci Food Sci, S-40229 Gothenburg, Sweden

[3] Univ Massachusetts, Dept Plant & Soil Sci, Marine Stn, Gloucester, MA 01930 USA

来源：

FOOD CHEMISTRY | 2008年 / 108卷 / 01期

关键词：

lipid oxidation; cod proteins; haddock proteins; hemoglobin; citric acid; calcium chloride; acid treatment; alkali treatment;

D O I：

10.1016/j.foodchem.2007.10.043

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Acid or alkali solubilization followed by isoelectric precipitation can be used to isolate proteins with good functional properties from muscle tissue. Both acid (pH 3.0) and alkali (pH 10.5) treatment of the muscle decreased lipid oxidation catalyzed by hemoglobin. Citric acid and calcium chloride improved the oxidative stability of both acid- and alkali-solubilized muscle protein isolates when added to the homogenized muscle before separating the membrane or directly to the isolated membranes in the assay. Citric acid may have functioned in part by lowering the pH and destroying preformed peroxides. Exposing the muscle and the hemoglobin together at pH 3 promoted lipid oxidation, while addition of citric acid/calcium chloride or press juice to washed cod prior to solubilization inhibited lipid oxidation even when the tissue and hemoglobin were acidified together. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：64 / 74

页数：11

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