Influence of sodium pyrophosphate on the physicochemical and gelling properties of myofibrillar proteins under hydroxyl radical-induced oxidative stress. Issue 3 (26th February 2020)

• Record Type: Journal Article
• Authors: Cao, Yungang; Ma, Wenhui; Wang, Jiankang; Zhang, Shuhua; Wang, Zhenyu; Zhao, Jing; Fan, Xin; Zhang, Dequan
• Is Part Of: Food & function. Volume 11:Issue 3(2020)
• Page Start: 1996
• Page End: 2004
• Publication Date: 2020-02-26
• Subjects: Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; Nutrition -- Periodicals; 664.07
• DOI: 10.1039/c9fo02412c
• Languages: English
• ISSNs: 2042-6496

Abstract

Abstract : Sodium pyrophosphate (PP) addition changed the rheological behavior and improved the gelling properties of oxidative stressed myofibrillar proteins (MP). Abstract : Porcine myofibrillar proteins (MP) with or without sodium pyrophosphate (PP) were oxidatively stressed in hydroxyl radical (˙OH)-generating systems (10 μM FeCl3, 100 μM ascorbic acid, and 0, 0.5, 3, 10 mM H2 O2 ) at 4 °C for 12 h. The results showed significant protein oxidation under the ˙OH stress, indicated by the modification of amino acid side chain groups and the aggregation of MP, which led to losses in gelling properties of MP especially at high dosages of H2 O2 (3–10 mM). The PP addition effectively suppressed ˙OH induced lipid oxidation (as evidenced by TBARS values) in MP, but the inhibitory effect on protein oxidation was limited. In fact, the PP treatment with a high level of H2 O2 (10 mM) tended to promote protein unfolding and aggregation in the tested systems. However, a significantly ( P < 0.05) improved protein solubility was found in all tested systems with added PP. The PP treated MP gels exhibited a more compact and orderly microstructure, which may explain the reduced cooking loss and improved gel strength.