Journal article

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

Abstract

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

University of Melbourne Researchers