Effects of chicken myofibrillar protein concentration on protein oxidation and water holding capacity of its heat-induced gels

doi:10.1007/s11694-018-9847-8

	Effects of chicken myofibrillar protein concentration on protein oxidation and water holding capacity of its heat-induced gels
	Xia, Tianlan 1,2,3,6; Cao, Yingying 5; Chen, Xing 1,2,3,6; Zhang, Yulong 1,2,3,6; Xue, Xiwen 1,2,3,6; Han, Minyi 1,2,3,6; Li, Ling 4; Zhou, Guanghong 1,2,3,6; Xu, Xinglian 1,2,3,6
刊名	JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION
	2018-12
卷号	12 期号:4 页码:2302-2312
关键词	Hydroxyl radical-generating system Myofibrillar protein Protein oxidation Myofibrillar protein concentration Heat-induced gels
ISSN号	2193-4126
DOI	10.1007/s11694-018-9847-8
英文摘要	The effects of chicken myofibrillar protein (MP) concentrations (20, 40 and 60mg/mL) on MP oxidation and the subsequent effects on water holding capacity (WHC) of heat-induced gels were investigated. MP oxidation stressed by a hydroxyl radical-generating system (10 mu M FeCl3, 0.1mM ascorbic acid, and 1mM H2O2) was evaluated by carbonyl content. Water distribution, microstructure visualization, free sulfhydryl (FSH) groups and molecular forces of the gels were determined to illustrate the effects on WHC. Compared to the non-stressed group, the stressed proteins were highly oxidized where the carbonyl content (p<0.01) increased with decreasing MP concentrations (increased by 24.67% at 20mg/mL). As the MP concentrations were decreased, the percentage of immobile water (decreased by 8.01% at 20mg/mL, while increased by 5.98% at 60mg/mL), ionic bonds, hydrogen bonds, and FSH groups (p<0.05) of the oxidized gels were decreased, the gel network of the oxidized groups was impaired which was with more cracks and protein aggregates, the hydrophobic interactions (increased by 24% at 20mg/mL) and the percentage of free water (p<0.05) (increased by 7.80% at 20mg/mL, but decreased by 6.13% at 60mg/mL) of the oxidized gels were enhanced, and the resultant WHC was reduced (decreased by 17.75 and 8.07% at 20 and 40mg/mL, respectively, but increased by 8.54% at 60mg/mL). The results indicated that the MP concentration could be a potential influencing factor that affected the protein oxidation and subsequently affected the WHC of gels.
资助项目	China Agriculture Research System[CARS-41]
WOS研究方向	Food Science & Technology
语种	英语
出版者	SPRINGER
WOS记录号	WOS:000452363700007
状态	已发表
内容类型	期刊论文
源URL	[http://119.78.100.223/handle/2XXMBERH/32312]
专题	生命科学与工程学院
通讯作者	Xu, Xinglian
作者单位	1.Nanjing Agr Univ, Jiangsu Collaborat Innovat Ctr Meat Prod & Proc Q, Nanjing 210095, Jiangsu, Peoples R China 2.Nanjing Agr Univ, Key Lab Meat Proc & Qual Control, Minist Educ, Nanjing 210095, Jiangsu, Peoples R China 3.Nanjing Agr Univ, Key Lab Anim Prod Proc, Minist Agr, Nanjing 210095, Jiangsu, Peoples R China 4.Linyi Univ, Coll Life Sci & Technol, Linyi 276005, Peoples R China 5.Lanzhou Univ Technol, Coll Life Sci & Engn, Lanzhou 730050, Gansu, Peoples R China 6.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China
推荐引用方式 GB/T 7714	Xia, Tianlan,Cao, Yingying,Chen, Xing,et al. Effects of chicken myofibrillar protein concentration on protein oxidation and water holding capacity of its heat-induced gels[J]. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION,2018,12(4):2302-2312.
APA	Xia, Tianlan.,Cao, Yingying.,Chen, Xing.,Zhang, Yulong.,Xue, Xiwen.,...&Xu, Xinglian.(2018).Effects of chicken myofibrillar protein concentration on protein oxidation and water holding capacity of its heat-induced gels.JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION,12(4),2302-2312.
MLA	Xia, Tianlan,et al."Effects of chicken myofibrillar protein concentration on protein oxidation and water holding capacity of its heat-induced gels".JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 12.4(2018):2302-2312.