The present study sought to explore the effects of lipoxygenase/linoleic acid (LOX/LA) oxidation system treatment on protein oxidation, structural characteristics, aggregation behavior, rheological and morphological properties of pork myofibrillar protein (MP) at low salt condition (0.1 M NaCl). Incubation of MP with LOX/LA converted protein sulfhydryl groups to disulfide bonds and promoted carbonylation in a concentration-dependent manner. MP structure unfolded from Î±-helix to Î²-sheets with increase in LOX concentration (0-2500 U/mL), and buried hydrophobic residues were exposed as shown by the results from circular dichroism and fluorescence spectroscopy analysis. Particle size distribution and SDS-PAGE analysis showed that LOX/LA treatment promoted MP aggregation to form oligomers. These results were further validated using atomic force microscopy (AFM). Analysis of rheological properties indicated moderate LOX/LA (<1000 U/mL) system treatment significantly decreased storage and loss modulus of MP gel. These findings indicate that LOX can be used to improve the gelling properties of MP...
Effects of lipoxygenase/linoleic acid on the structural characteristics and aggregation behavior of pork myofibrillar protein under low salt concentration.
Pengfei Zhou, Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Product Processing, Guangzhou, 510610, China. E-mail email@example.com
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Sanhong Fan, Jiamin Guo, Xuping Wang, Xueming Liu, Zhiyi Chen, Pengfei Zhou; Effects of lipoxygenase/linoleic acid on the structural characteristics and aggregation behavior of pork myofibrillar protein under low salt concentration.. IFIS Food and Health Sciences Database 2022; doi:
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