Journal
FOOD CHEMISTRY
Volume 332, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.127396
Keywords
Myofibrillar protein; Oxidation; Isoelectric point; Amino acid; Instability
Funding
- National Key R&D Program of China [2016YFD0401503]
- Chongqing Science and Technology Commission [cstc2014pt-gc8001]
- College of Food Science, Southwest University of China
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The effects of oxidation degree on the isoelectric point (pI), aggregation, and structural characteristics for pork myofibrillar protein (MP) were studied by employing extracted MP, which was incubated by using a hydroxyl radical oxidation system. The concentrations of hydrogen peroxide (H2O2) were 0, 0.5, 1, 3, 5, 10, and 20 mM. With the increased oxidation degree, the contents of alpha-helix, ionic bonds, and hydrogen bonds decreased significantly (P < 0.05). Moreover, the pI value and total amino acids showed a declining trend, and the beta-sheet as well as solubility rised firstly and then declined. On the contrary, random curl, beta-turn, and turbidity increased significantly (P < 0.05). Therefore, amino acid side chain groups were modified, and the opposite effect, caused by oxidation that leads to protein cross-linking and aggregation, was greater than the promotion effect, such as net negative charge, these are the main factors that leads to the instability of protein solution systems.
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