Does oxidation affect the water functionality of myofibrillar proteins?

被引:56
作者
Bertram, Hanne Christine
Kristensen, Mette
Ostdal, Henrik
Baron, Caroline P.
Young, Jette F.
Andersen, Henrik Jorgen
机构
[1] Univ Aarhus, Fac Agr Sci, Res Ctr Foulum, Dept Food Sci, DK-8830 Tjele, Denmark
[2] Royal Vet & Agr Univ, Dept Human Nutr, DK-1958 Frederiksberg C, Denmark
[3] Novozymes AS, Cereal Food, DK-2880 Bagsvaerd, Denmark
[4] Danish Inst Fisheries & Marine Res, Dept Seafood Res, DK-2800 Lyngby, Denmark
[5] Arla Foods Amba, Corp R&D, DK-8260 Viby J, Denmark
关键词
NMR; T-2; relaxation; water mobility; di-tyrosine; cross-linking; meat; water-holding capacity; pork; H2O2-ACTIVATED METMYOGLOBIN; LIPID OXIDATION; HEAT-TREATMENT; CROSS-LINKING; MEAT; RADICALS; CHICKEN; ACID; PORK; NMR;
D O I
10.1021/jf0625353
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Water-binding properties of myofibrils extracted from porcine muscle, and added hemoglobin with and without exposure to H2O2, were characterized using low-field proton NMR T-2 relaxometry. The effects of pH and ionic strength in the samples were investigated as pH was adjusted to 5.4, 6.2, and 7.0 and ionic strength was adjusted to 0.29, 0.46, and 0.71 M, respectively. The formation of dityrosine as a measure of oxidative protein cross-linking revealed a significant increase in dityrosine concentrations upon H2O2 activation. The formation of dityrosine was strongly pH-dependent and increased with decreasing pH. In addition, increased levels of thiobarbituric acid reactive substances were observed upon addition of H2O2, implying that lipid oxidation was enhanced, however, with a different oxidation pattern as compared to the myofibrillar proteins. Low-field NMR relaxation measurements revealed reduced T-2 relaxation times upon H2O2 activation, which corresponds to reduced water-holding capacity upon oxidation. However, a direct relationship between degree of oxidation and T-2 relaxation time was not observed with various pH values and ionic strengths, and further studies are needed for a complete understanding of the effect of oxidation on myofibrillar functionality.
引用
收藏
页码:2342 / 2348
页数:7
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