Changes in tenderness of beef M. semitendinosus and modification of actomyosin mediated by Fe(III)-protoporphyrin IX, protoporphyrin IX and free iron

文献类型: 外文期刊

第一作者: Zhang, Muhan

作者: Zhang, Muhan;Shi, Miaomiao;Shu, Lizhi;Ma, Jingjing;Bian, Huan;Wang, Daoying;Yang, Jing;Xu, Weimin;Wei, Suhuan;Guo, Ruirui;Zhang, Muhan;Shi, Miaomiao;Shu, Lizhi;Ma, Jingjing;Bian, Huan;Wang, Daoying;Yang, Jing;Xu, Weimin;Wei, Suhuan;Guo, Ruirui;Zhang, Muhan;Shi, Miaomiao;Shu, Lizhi;Ma, Jingjing;Bian, Huan;Wang, Daoying;Yang, Jing;Xu, Weimin;Wei, Suhuan;Guo, Ruirui

作者机构:

关键词: Porphyrin; Hemin; FeCl 3; Tenderness; Actomyosin dissociation

期刊名称:LWT-FOOD SCIENCE AND TECHNOLOGY ( 影响因子:6.0; 五年影响因子:6.0 )

ISSN: 0023-6438

年卷期: 2024 年 203 卷

页码:

收录情况: SCI

摘要: The objective of the present study was to explore the effect of Fe(III)-protoporphyrin IX (hemin), protoporphyrin IX (PPIX) and free iron on beef M. semitendinosus tenderness and its molecular mechanism. Hemin, PPIX and FeCl 3 treatment of beef muscles under heating tremendously decreased shear force of beef meat by approximately 24%, 26%, and 30% respectively and weakened the association of actin-myosin. The protein carbonyl content increased and sulfhydryl content decreased significantly in FeCl 3 and hemin treated groups, indicating the oxidative modification of actomyosin. The higher surface hydrophobicity and intrinsic fluorescence intensity demonstrated that hemin, PPIX and FeCl 3 increased the unfolding of actomyosin, and the crosslinking was formed by hydrophobic interaction and disulfide bonds. Hemin treatment increased the alpha-helices/random coil and initiated more structural changes in actomyosin as compared to that of PPIX and FeCl 3 . These biochemical changes might contribute to the dissociation of actomyosin. The obtained results established a link between meat tenderness and porphyrins/free iron content, and gave new insights into the mechanism of how hemin and released PPIX and free iron affect the physicochemical properties of actomyosin.

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