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.
- 相关文献
作者其他论文 更多>>
-
Mushroom alcohol(1-octen-3-ol)and other 7 aroma compounds selected from Chinese dry-cured hams can enhance saltiness perception
作者：Xiao, Zuobing;Liu, Longxue;Niu, Yunwei;Zhang, Jing;Xiao, Zuobing;Wang, Daoying;Zhou, Cunshan
关键词：Odor-induced saltiness enhancement; Chinese dry-cured hams; Key volatile compounds; Different concentration NaCl solution
-
Application of soy protein isolate-naringenin complexes as fat replacers in low-fat cream: Based on protein conformational changes, aggregation states and interfacial adsorption behavior
作者：Zhang, Jiayu;Cheng, Tianfu;Sun, Mengya;Li, Yang;Zhang, Guofang;Hu, Zhaodong;Guo, Zengwang;Wang, Zhongjiang;Wang, Daoying;Wang, Zhongjiang
关键词：Soy protein isolate; Naringenin; Low -fat cream
-
Spectroscopy combined with spatiotemporal multiscale strategy to study the adsorption mechanism of soybean protein isolate with meat flavor compounds (furan): Differences in position and quantity of the methyl
作者：Li, Yang;Sun, Fuwei;Guo, Yanan;Cheng, Tianfu;Wang, Zhongjiang;Guo, Zengwang;Xu, Jing;Wang, Daoying;Xu, Minwei;Wang, Zhongjiang
关键词：Soybean protein isolate; Furan flavor compounds; Flavor simulation; Interaction mechanism; Molecular dynamics simulations
-
Structural characteristics and emulsifying properties of linear dextrin/eicosapentaenoic acid composites: Effect of the degree of polymerization
作者：Zhu, Yuechun;Cheng, Tianfu;Liu, Caihua;Guo, Zengwang;Wang, Zhongjiang;Xu, Minwei;Huang, Zhaoxian;Wang, Daoying
关键词：EPA; LDs-EPA composites; Emulsion stability
-
Constructing Protein-Scaffolded Multienzyme Assembly Enhances the Coupling Efficiency of the P450 System for Efficient Daidzein Biosynthesis from (2S)-Naringenin
作者：Wang, Zhe;Dai, Yiqiang;Dong, Mingsheng;Xia, Xiudong;Wang, Zhe;Dai, Yiqiang;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Azi, Fidelis;Wang, Zhongjiang;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Xia, Xiudong
关键词：scaffold multienzyme system; daidzein; coupling efficiency; ROS
-
Effects of water-soluble and water-insoluble α-glucans produced in situ by Leuconostoc citreum SH12 on physicochemical properties of fermented soymilk and their structural analysis
作者：Dai, Yiqiang;Ge, Zhiwen;Wang, Zhe;Xu, Weimin;Wang, Daoying;Dong, Mingsheng;Xia, Xiudong;Dai, Yiqiang;Wang, Zhe;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Dai, Yiqiang;Wang, Zhe;Xu, Weimin;Wang, Daoying;Xia, Xiudong;Wang, Zhongjiang
关键词：Fermented soymilk; Leuconostoc citreum SH12; Water-soluble alpha-glucan; Water -insoluble alpha-glucan; Physicochemical properties
-
A study on the catalytic domain of pork phospholipase A2: Enzymatic properties and hydrolysis characteristics of phosphatidylcholine and its hydroperoxide
作者：Liu, Yu;Ma, Jingjing;Xu, Jiamei;Li, Pengpeng;Wang, Daoying;Zhang, Muhan;Geng, Zhiming;Liu, Yu;Xu, Jiamei
关键词：Phospholipase A 2; Hydrolysis characteristic; Phospholipids; Peroxidized phosphatidylcholine; Pork
