Oxidative mechanism of chicken wooden breast myofibrillar protein  

作　　者：Ke Wang Yimin Zhang Jingxin Sun 

机构地区：[1]College of Food Science&Engineering,Qingdao Agricultural University,Qingdao 266109,China [2]College of Food Science&Engineering,Shandong Agricultural University,Tai’an 271018,China [3]Shandong Research Center for Meat Food Quality Control,Qingdao Agricultural University,Qingdao 266109,China

出　　处：《Food Science and Human Wellness》2024年第6期3415-3423,共9页食品科学与人类健康（英文）

基　　金：supported by the Shandong Modern Agricultural Technology and Industry System(SDAIT-11-11);China Agricultural Research System(CARS-41-Z06);Natural Science Foundation of Shandong Province(ZR2022MC087).

摘　　要：To explore the oxidation mechanism of wooden breast myofibrillar protein(WBMP),oxidative breast MP(OBMP)was obtained from different doses(3,10,and 20 mmol/L)of H2O2 oxidized normal breast MP(NBMP).The results showed that the Zeta-potential,particle size,solubility,sulfhydryl,and carbonyl contents of OBMP-3(3 mmol/L,low-dose free radicals)and WBMP were similar.Fluorescence spectrum analysis showed that the oxidation of low-dose free radicals led to a significant increase in the surface hydrophobicity(from 214.03±10.03 to 393.50±10.33)and tryptophan fluorescence intensity(from 185.71 to 568.32).In addition,theα-helix content of WBMP decreased significantly from(37.46±1.15)%(NBMP)to(34.70±2.04)%,whileβ-sheet and random coil contents increased significantly(P<0.05)from(14.37±0.69)%and(22.24±0.78)%(NBMP)to(17.70±0.87)%and(25.20±1.47)%(WBMP).In summary,low-dose free radical oxidation attacks protein groups,inducing secondary and tertiary structural changes,leading to the formation of WBMP.This work will provide a theoretical basis at the molecular level for exploring the mechanism of functional degradation of WBMP.

关 键 词：Wooden breast Myofibrillar protein Free radical OXIDATION Physicochemical property Molecular structure 

分 类 号：TS251.55[轻工技术与工程—农产品加工及贮藏工程]