Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress
Lin Wang, Min Zhang, Zhongxiang Fang, Bhesh Bhandari
Journal of the Science of Food and Agriculture | WILEY-BLACKWELL | Published : 2017
BACKGROUND: The structure of myofibrillar protein (MP) can be readily altered by oxidation, leading to the unfolding of MP structure, which further promotes protein-protein interactions, and thus influences the MP gelling properties. The objective of the study was to investigate the effect of malondialdehyde-induced oxidative stress on the gelation properties of myofibrillar protein (MP). Structural changes of the oxidised MPs were evaluated by the contents of carbonyl and total sulfhydryls, surface hydrophobicity, SDS-PAGE and Fourier transform infrared spectroscopy. The oxidative stability of the MP gels as indicated by lipid hydroperoxide was also determined. RESULTS: With the addition of..View full abstract
Awarded by Jiangsu Province (China) Infrastructure Project
We acknowledge the financial support by Jiangsu Province (China) 'Collaborative Innovation Center for Food Safety and Quality Control' Industry Development Program, and Jiangsu Province (China) Infrastructure Project (Contract No. BM2014051) which has enabled us to carry out this study.