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
作者： Yang, Chuan 1 ; Wu, Guangyu 2 ; Li, Yingbiao 3 ; Zhang, Chunhui 2 ; Liu, Chengjiang 1 ; Li, Xia 2 ;
作者机构： 1.Xinjiang Acad Agr & Reclamat Sci, Inst Agroprod Proc Sci & Technol, Shihezi 832000, Peoples R China
2.Chinese Acad Agr Sci, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Inst Food Sci & Technol, Beijing 100193, Peoples R China
3.Shihezi Univ, Coll Food Qual & Safety, Shihezi 832000, Peoples R China
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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