Hydrolysis of oxidized phosphatidylcholines by crude enzymes from chicken, pork and beef muscles

文献类型： 外文期刊

第一作者： Balakrishna, Marrapu

作者： Balakrishna, Marrapu;Ma, Jingjing;Liu, Ting;Geng, Zhiming;Li, Pengpeng;Wang, Daoying;Zhang, Muhan;Xu, Weimin;Liu, Ting

作者机构：

关键词： Crude enzyme; Oxidized phosphatidylcholine; Phospholipase A(2); Hydrolysis; Meat

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 313 卷

页码：

收录情况： SCI

摘要： Crude enzymes were extracted from beef, pork and chicken and were employed to hydrolyze 1-palmitoyl-2-linoleoyl-phosphatidylcholine (PLPC) and oxidized PLPC, i.e. hydroperoxide of PLPC (PLPC-OOH) and hydroxide of PLPC (PLPC-OH). HPLC-ELSD and ESI-MS were used to characterize and determinate hydrolytic products. After hydrolysis at 37 degrees C for 180 min, 26.8 similar to 27.4%, 21.6 similar to 22.8% and 17.8 similar to 19.0% of substrates were hydrolyzed by crude enzymes from beef, pork and chicken, respectively. Phospholipase A(2) (PLA(2)) was the major contributor to hydrolysis, which accounted for 47.8 similar to 49.6%, 45.8 similar to 48.7% and 46.6 similar to 46.8% of hydrolysis of PLPC, PLPC-OOH and PLPC-OH, respectively. Crude enzymes demonstrated almost same specificities towards PLPC, PLPC-OOH and PLPC-OH. Under actions of crude enzymes, hydroperoxyoctadecadienoic acids (HpODE) and hydroxyoctadecadienoic acids (HODE) were yielded as hydrolytic products of PLPC-OOH and PLPC-OH, respectively. These finding would be helpful to better understand the fate of hydroperoxides of phospholipids and formation of HODE during meat products manufacturing.

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