期刊
FOOD AND BIOPROCESS TECHNOLOGY
卷 6, 期 7, 页码 1703-1712出版社
SPRINGER
DOI: 10.1007/s11947-012-0823-8
关键词
Myofibrillar proteins; Protein oxidation; Emulsions; FTIR; Hydrophobicity; Zeta potential
资金
- Guangdong Province Government (China)
- Science and Technology Program of Guangdong Province [2009A020101002, 2010A020104003]
- National Special Funds for Scientific Research from Ministry of Agriculture of China [200903012]
The aim of this work was to investigate the effect of chemical oxidation on the emulsifying properties of myofibrillar proteins. Myofibrillar proteins were oxidized by a hydroxyl radical generating system (Fenton reaction). Structural changes of oxidized or non-oxidized myofibrillar proteins were determined using surface hydrophobicity (H-0) and Fourier transform infrared (FTIR) spectroscopy. The results suggested that H-0 increased (p < 0.05) after treatment with oxidizing agent. Result from FTIR suggested that protein aggregation occurred and there was an increase in beta-sheet structure accompanied by a decrease in turns, alpha helix, and random structures with the increase of oxidizing agent. Changes in zeta potential of the test emulsions suggested that protein oxidation could alter the electric charge of myofibrillar proteins. The analysis of the emulsions showed that protein oxidation had a negative effect on the emulsifying properties of myofibrillar proteins due to changes in electric charge, surface active properties, and protein molecular flexibility.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据