Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation

被引：37

作者：

Chen, Lin ^{[1
]}

Li, Chenyi ^{[1
]}

Ullah, Niamat ^{[1
,4
]}

Guo, Yan ^{[1
]}

Sun, Xuchun ^{[1
]}

Wang, Xuejiao ^{[1
]}

Xu, Xinglian ^{[2
]}

Hackman, Robert M. ^{[3
]}

Zhou, Guanghong ^{[2
]}

Feng, Xianchao ^{[1
,2
]}

机构：

[1] Northwest A&F Univ, Coll Food Sci & Engn, 22 Xinong Rd, Yangling 712100, Shaanxi, Peoples R China

[2] Nanjing Agr Univ, Coll Food Sci & Technol, Minist Educ, Key Lab Meat Proc & Qual Control, Nanjing 210095, Jiangsu, Peoples R China

[3] Univ Calif Davis, Dept Nutr, One Shields Ave, Davis, CA 95616 USA

[4] Univ Agr Peshawar, Dept Human Nutr, Peshawar, Khyber Pakhtunk, Pakistan

来源：

MEAT SCIENCE | 2016年 / 121卷

关键词：

Myofibrillar proteins; PSE; Oxidation; In vitro digestion; Nutritional quality; POSTMORTEM MUSCLE; CROSS-LINKING; MEAT; DIGESTION; PORCINE; WHEY; PALE; SOFT; AGGREGATION; MECHANISMS;

D O I：

10.1016/j.meatsci.2016.06.010

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

PSE pork has a weaker texture than normal pork due to the denaturation by endogenous protease. Changes in the nutritional quality and characteristics of myofibrillar protein (MP) from PSE pork have been scarcely documented. MPs were isolated from both PSE (MPP) and normal pork (MPN) and were oxidized for 12 hat 4 degrees C by a hydroxyl radical generating system (10 mu M FeCl3, 100 mu M ascorbic acid, 0.1,1, and 10 mM H2O2). The MPP had less aggregation and looser structure with higher surface hydrophobicity. The MPP was also less polymeric, as evidenced by intenser bands on SDS-PAGE and fewer carbonyl-NH2 interactions. The MPP particles were of smaller size, caused by the endogenous protease and oxidation, and reached the critical concentration to enhance the solubility. The altered characteristics of MPP enhanced its in vitro digestion rate and overall digestibility. In addition, the in vitro digestion rate of MPN can be enhanced if the oxidative stress is strong enough (10 mM H2O2). (C) 2016 Published by Elsevier Ltd.

引用

页码：228 / 237

页数：10

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