Effects of lipoxygenase/linoleic acid on the structural characteristics and aggregation behavior of pork myofibrillar protein under low salt concentration
文献类型： 外文期刊
作者： Fan, Sanhong 1 ; Guo, Jiamin 1 ; Wang, Xuping 2 ; Liu, Xueming 2 ; Chen, Zhiyi 2 ; Zhou, Pengfei 2 ;
作者机构： 1.Shanxi Univ, Sch Life Sci, Taiyuan 030006, Peoples R China
2.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rura, Guangzhou 510610, Peoples R China
关键词： Myofibrillar protein; Lipoxygenase; Low salt; Aggregation behavior; Atomic force microscopy
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 2021影响因子：6.056； 五年影响因子：6.295 ）
ISSN： 0023-6438
年卷期： 2022 年 161 卷
收录情况： SCI
摘要： The present study sought to explore the effects of lipoxygenase/linoleic acid (LOX/LA) oxidation system treatment on protein oxidation, structural characteristics, aggregation behavior, rheological and morphological properties of pork myofibrillar protein (MP) at low salt condition (0.1 M NaCl). Incubation of MP with LOX/LA converted protein sulfhydryl groups to disulfide bonds and promoted carbonylation in a concentration dependent manner. MP structure unfolded from alpha-helix to beta-sheets with increase in LOX concentration (0-2500 U/mL), and buried hydrophobic residues were exposed as shown by the results from circular dichroism and fluorescence spectroscopy analysis. Particle size distribution and SDS-PAGE analysis showed that LOX/LA treatment promoted MP aggregation to form oligomers. These results were further validated using atomic force microscopy (AFM). Analysis of rheological properties indicated moderate LOX/LA (<1000 U/mL) system treatment significantly decreased storage and loss modulus of MP gel. These findings indicate that LOX can be used to improve the gelling properties of MP at low salt concentration.
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