文献类型：期刊文献

英文题名：Oxidized myoglobin: Revealing new perspectives and insights on factors affecting the water retention of myofibrillar proteins

作者：Xu, Chencai[1];Chen, Guanyi[1];Chen, Xiaosi[1];Chen, Chunbei[1];Xia, Qiuyu[1];Sun, Qinxiu[1,2];Wei, Shuai[1];Han, Zongyuan[1];Wang, Zefu[1];Liu, Shucheng[1,2]

机构：[1]Guangdong Ocean Univ, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Guangdong Prov Engn Technol Res Ctr Seafood,Coll F, Guangdong Prov Engn Lab Marine Biol Prod, Zhanjiang 524088, Peoples R China;[2]Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China

年份：2024

卷号：441

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:001154899400001)、、EI(收录号：20240415440842)、WOS

基金：This work was supported by the National Key R & D Program of China [grant number 2023YFD2401404] , the Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, China [grant number NYJG202203] ; the scientific research start-up funds of Guangdong Ocean University [grant number 060302042108] .

语种：英文

外文关键词：Golden pompano; Myoglobin; Myofibrillar protein; Water retention; Non-heme iron

外文摘要：The impact of oxidized myoglobin (Mb) on myofibrillar protein (MP) oxidation and water retention was investigated. Results showed that the oxidation of Mb increased with increasing concentration of oxidized linoleic acid (OLA). In the presence of 100 mmol/L OLA, hemin iron decreased by 62.07 % compared to the control group. Further investigation showed that mild oxidation of Mb (<= 10 mmol/L OLA) increased the water retention and the absolute value of the zeta potential of MP, whereas excessive oxidation (>10 mmol/L OLA) decreased these properties. With the increase of Mb oxidation, the carbonyl content in MP increased, and alpha-helices changed to random helix. And the tertiary structure changed. Pearson correlation analysis suggested that oxidized Mb affected the water retention of MP, which was closely related to hemin iron and non-hemin iron. In conclusion, OLA induced Mb oxidation, further promoted MP oxidation and affected its water retention.