Effect of Protein Oxidation on the Structure and Water-Holding Capacity of Yak Muscle under Low Salinity Environment
In an effort to elucidate the effect of protein oxidation on its water-holding capacity (WHC), yak muscle was treated in a Fenton oxidation system containing 0.1 mol/L NaCl at pH 5.0 or 8.0. The results showed that the contents of malondialdehyde (MDA) and carbonyl groups overall increased with incr...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-05-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-10-006.pdf |
| _version_ | 1797805544458682368 |
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| author | HU Ting, QU Sha, TANG Shanhu, LI Sining, HAO Gang |
| author_facet | HU Ting, QU Sha, TANG Shanhu, LI Sining, HAO Gang |
| author_sort | HU Ting, QU Sha, TANG Shanhu, LI Sining, HAO Gang |
| collection | DOAJ |
| description | In an effort to elucidate the effect of protein oxidation on its water-holding capacity (WHC), yak muscle was treated in a Fenton oxidation system containing 0.1 mol/L NaCl at pH 5.0 or 8.0. The results showed that the contents of malondialdehyde (MDA) and carbonyl groups overall increased with increasing concentration of H2O2 in the Fenton system, and the total sulfhydryl content decreased, which reflects an increase in the degree of oxidation. The contents of MDA and total sulfhydryl groups were higher at pH 5.0 than that at pH 8.0. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) displayed that the oxidation induced backbone breakage and covalent cross-linking by disulfide or non-disulphide bonds of myofibrillar proteins. As a result, the space between muscle structures was reduced and the WHC decreased, which was manifested by an increase in centrifugation loss and cooking loss. Transverse relaxation times (T2) from low-field nuclear magnetic resonance (NMR) and microstructure analysis by scanning electron microscopy (SEM) demonstrated that as the degree of oxidation increased, the content of immobilized water decreased, the content of free water increased, and the microstructure was damaged, causing water loss from the muscle. Under the same oxidation conditions, the centrifugation loss, cooking loss and free water content were lower at pH 8.0 than at pH 5.0, which illustrated that yak muscle had higher WHC at pH 8.0. |
| first_indexed | 2024-03-13T05:53:39Z |
| format | Article |
| id | doaj.art-3a9befb80d824fee92193b017781ac92 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-13T05:53:39Z |
| publishDate | 2023-05-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-3a9befb80d824fee92193b017781ac922023-06-13T07:42:11ZengChina Food Publishing CompanyShipin Kexue1002-66302023-05-014410384510.7506/spkx1002-6630-20220919-171Effect of Protein Oxidation on the Structure and Water-Holding Capacity of Yak Muscle under Low Salinity EnvironmentHU Ting, QU Sha, TANG Shanhu, LI Sining, HAO Gang0(College of Food Science and Engineering , Southwest Minzu University, Chengdu 610041, China)In an effort to elucidate the effect of protein oxidation on its water-holding capacity (WHC), yak muscle was treated in a Fenton oxidation system containing 0.1 mol/L NaCl at pH 5.0 or 8.0. The results showed that the contents of malondialdehyde (MDA) and carbonyl groups overall increased with increasing concentration of H2O2 in the Fenton system, and the total sulfhydryl content decreased, which reflects an increase in the degree of oxidation. The contents of MDA and total sulfhydryl groups were higher at pH 5.0 than that at pH 8.0. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) displayed that the oxidation induced backbone breakage and covalent cross-linking by disulfide or non-disulphide bonds of myofibrillar proteins. As a result, the space between muscle structures was reduced and the WHC decreased, which was manifested by an increase in centrifugation loss and cooking loss. Transverse relaxation times (T2) from low-field nuclear magnetic resonance (NMR) and microstructure analysis by scanning electron microscopy (SEM) demonstrated that as the degree of oxidation increased, the content of immobilized water decreased, the content of free water increased, and the microstructure was damaged, causing water loss from the muscle. Under the same oxidation conditions, the centrifugation loss, cooking loss and free water content were lower at pH 8.0 than at pH 5.0, which illustrated that yak muscle had higher WHC at pH 8.0.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-10-006.pdfyak muscle; ph; protein oxidation; water-holding capacity; microstructure |
| spellingShingle | HU Ting, QU Sha, TANG Shanhu, LI Sining, HAO Gang Effect of Protein Oxidation on the Structure and Water-Holding Capacity of Yak Muscle under Low Salinity Environment Shipin Kexue yak muscle; ph; protein oxidation; water-holding capacity; microstructure |
| title | Effect of Protein Oxidation on the Structure and Water-Holding Capacity of Yak Muscle under Low Salinity Environment |
| title_full | Effect of Protein Oxidation on the Structure and Water-Holding Capacity of Yak Muscle under Low Salinity Environment |
| title_fullStr | Effect of Protein Oxidation on the Structure and Water-Holding Capacity of Yak Muscle under Low Salinity Environment |
| title_full_unstemmed | Effect of Protein Oxidation on the Structure and Water-Holding Capacity of Yak Muscle under Low Salinity Environment |
| title_short | Effect of Protein Oxidation on the Structure and Water-Holding Capacity of Yak Muscle under Low Salinity Environment |
| title_sort | effect of protein oxidation on the structure and water holding capacity of yak muscle under low salinity environment |
| topic | yak muscle; ph; protein oxidation; water-holding capacity; microstructure |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-10-006.pdf |
| work_keys_str_mv | AT hutingqushatangshanhulisininghaogang effectofproteinoxidationonthestructureandwaterholdingcapacityofyakmuscleunderlowsalinityenvironment |