Title
Physiochemical and rheological properties of oxidized Japanese seerfish (Scomberomorus niphonius) myofibrillar protein
Author
Jinfeng Pan, Yujie Wang, Lining Xia, Hongliang Lian, Wengang Jin, Shengjie Li, Fengzhi Qiao, Xiuping Dong
Year
2019
Journal
Journal of Food Biochemistry
Abstract
Myofibrillar protein (MFP) of Japanese seerfish (JS) was oxidized by Fenton system (1, 4, 8, 16 mM H2O2 for 0, 2, 4, 6 hr). After oxidation, α‐helix ratio and sulfhydryl content of MFP declined along with the increased carbonyl and dityrosine levels. Bromophenol blue bound in MFP under 1 mM H2O2 slightly increased. Polymers together with attenuated myosin heavy chain in protein pattern were observed. Compared with non‐oxidized MFP, storage modulus (G′) of MFP subjected to 1 mM H2O2 for 4 hr increased while that of MFP exposed to 16 mM H2O2 declined. When treated with microbial transglutaminase (MTG), mildly oxidized (1 mM H2O2, 2 hr) MFP showed higher G′ while heavily oxidized (16 mM H2O2, 2 hr) MFP had lower G′ than control. Oxidation showed pronounced influences on physiochemical and gelling properties of JS MFP and the oxidation extent affected MTG role on it.
Instrument
J-1500
Keywords
Circular dichroism, Secondary structure, Chemical stability, Protein stability, Food science, Biochemistry