Prooxidative activity of myoglobin species in linoleic acid emulsions

被引:41
作者
Baron, CP [1 ]
Skibsted, LH [1 ]
Andersen, HJ [1 ]
机构
[1] ROYAL VET & AGR UNIV,DEPT DAIRY & FOOD SCI,DK-1958 FREDERIKSBERG C,DENMARK
关键词
metmyoglobin; ferrylmyoglobin; perferrylmyoglobin; heme-protein degradation; lipid peroxidation;
D O I
10.1021/jf960639f
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
Initiation of lipid peroxidation in oil-in-water linoleic acid emulsions catalyzed by metmyoglobin (MbFe(III)), metmyoglobin/oxymyoglobin (MbFe(III)/MbFe(II)O-2), ferrylmyoglobin (MbFe(IV)=0), and perferrylmyoglobin (*MbFe(IV)=O) was investigated in the pH area of interest for meat and meat products (pH 5.5-6.5). MbFe(III), MbFe(IV), and MbFe(III)/MbFe(II)O-2 showed similar lipid hydroperoxide dependent catalytic efficiency in initiating lipid peroxidation. The presence of lipid hydroperoxides, in heme protein-initiated Lipid peroxidation, was found to be the crucial factor rather than the redox state of heme proteins. In contrast, *MbFe(IV)=O, formed in situ by reaction of MbFe(III) with H2O2, was an ineffective catalyst, as it undergoes intramolecular electron transfer resulting in heme globin cross-linkage to yield a green iron(III) heme pigment rather than reacting with the lipids.
引用
收藏
页码:1704 / 1710
页数:7
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