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
作者： Zhang, Muhan 1 ; Shi, Miaomiao 1 ; Shu, Lizhi 1 ; Ma, Jingjing 1 ; Bian, Huan 1 ; Wang, Daoying 1 ; Yang, Jing 1 ; Xu, Weimin 1 ; Wei, Suhuan 1 ; Guo, Ruirui 1 ;
作者机构： 1.Minist Sci & Technol, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base, Nanjing 210014, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Agr Prod Proc, Nanjing 210014, Peoples R China
3.Minist Agr & Rural Affairs, Key Lab Cold Chain Logist Technol Agroprod, Nanjing, Peoples R China
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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