Regulation of protein oxidation in Cantonese sausages by rutin, quercetin and caffeic acid

文献类型： 外文期刊

第一作者： Cheng, Jingrong

作者： Cheng, Jingrong;Xiang, Rong;Tang, Daobang;Liu, Xueming;Cheng, Jingrong;Xiang, Rong;Zhu, Mingjun;Zhu, Mingjun;Zhu, Mingjun

作者机构：

关键词： Rutin; Quercetin; Caffeic acid; Sarcoplasmic protein; Myofibrillar protein

期刊名称：MEAT SCIENCE （ 影响因子：3.644； 五年影响因子：4.095 ）

ISSN： 0309-1740

年卷期： 2021 年 175 卷

页码：

收录情况： SCI

摘要： The effects of rutin, quercetin, and caffeic acid on protein oxidation in Cantonese sausage during 60 days of storage at room temperature (25 +/- 1 degrees C) were investigated. The results showed that the three phenolic compounds played different roles in inhibiting the oxidation of sarcoplasmic and myofibrillar protein. All of them inhibited sarcoplasmic protein oxidation by retarding carbonylation, the conversion of SH to S-S groups, and the formation of dimeric tyrosine and Schiff bases, of which rutin is the most effective. For myofibrillar protein, all of them suppressed the conversion of SH to S-S groups, only caffeic acid inhibited the accumulation of Schiff bases instead of carbonyls while both quercetin and caffeic acid inhibited the formation of dimeric tyrosine. In addition, quercetin had an inverse dosage effect on the oxidation regulation of MP, 0.16 g/kg quercetin had better inhibit effect on protein oxidation than 0.32 g/kg quercetin.

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