Effect of Low-Voltage Electrostatic Field on Oxidative Denaturation of Myofibrillar Protein from Lamb-Subjected Freeze-Thaw Cycles

文献类型： 外文期刊

第一作者： Yang, Chuan

作者： Yang, Chuan;Liu, Chengjiang;Yang, Chuan;Wu, Guangyu;Zhang, Chunhui;Li, Xia;Yang, Chuan;Li, Yingbiao

作者机构：

关键词： Low-voltage electrostatic field; Freeze-thaw cycles; Protein oxidation; Lamb

期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：5.6； 五年影响因子：5.8 ）

ISSN： 1935-5130

年卷期： 2023 年 16 卷 9 期

页码：

收录情况： SCI

摘要： The effect of low voltage electrostatic field (LVEF, 2500 V, 0.2 mA) on oxidative denaturation of myofibrillar proteins (MPs) in repeatedly freeze-thaw (F-T, both 24 h) lamb was investigated in this study. F-T cycles intensified MP oxidative denaturation and structural destruction, with the influences becoming more severe after 1, 3, and 5 F-T cycles. The samples of the LVEF-assisted F-T cycles (LFT) exhibited lower carbonyl/dityrosine content, "r" value, and surface hydrophobicity, higher sulfhydryl content, solubility, Ca2+-ATPase activity, alpha-helix content, and fluorescence intensity under the identical F-T cycles (P < 0.05) in comparison with the common F-T cycles (CFT). Although the suppression of LVEF on protein oxidation decreased with the boost in the amount of F-T cycles, the effectiveness was still remarkable compared to samples without LVEF treatment. These original study findings would assist supply theoretical proof for the usage of LVEF in the freezing, storing, and transporting of frozen meat.

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