文献类型： 外文期刊

作者： Deng, X. R. ¹ ; Lei, Y. D. ¹ ; Liu, J. ¹ ; Lu, S. L. ¹ ; Zhang, J. ¹ ;

作者机构： 1.Shihezi Univ, Food Coll, Shihezi 832003, Peoples R China

2.Xinjiang Acad Agr & Reclamat Sci, Minist Agr, Food Qual Supervis & Testing Ctr, Shihezi 832003, Peoples R China

关键词： Coregonus peled; myofibrillar protein; oxidation; structural properties; functional properties

期刊名称：INTERNATIONAL FOOD RESEARCH JOURNAL （ 影响因子：1.014； 五年影响因子：1.333 ）

ISSN： 1985-4668

年卷期： 2021 年 28 卷 5 期

页码：

收录情况： SCI

摘要： The effects of the degree of oxidation (0.01 mmol/L FeCl3, 0.1 mmol/L ascorbic acid, 1 - 20 mmol/L H2O2) principally induced by Fenton systems on the structural and functional properties of Coregonus peled myofibrillar proteins (MP) was investigated. When the oxidation levels of MP increased, their carbonyl groups increased but sulfhydryl groups decreased (p < 0.05). SDS-PAGE analysis revealed more cross-linking and protein polymerisation in oxidised MP. FTIR properties suggested that oxidation increased conformational changes of MP. The functional results indicated that moderate oxidation (5 - 10 mmol/L H2O2) of MP improved their foaming capacity thus providing better functional properties; while excessive oxidation (>= 15 mmol/L H2O2) led to the deterioration of their functional properties due to the formation of large aggregates, and therefore, should be avoided in their application in the food processing industry. (C) All Rights Reserved