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, Guangyi[1]; Chen, Xiaosi[1]; Chen, Chunbei[1]; Xia, Qiuyu[1]; Sun, Qinxiu[1,2]; Wei, Shuai[1]; Han, Zongyuan[1]; Liu, Shucheng[1,2]; Wang, Zefu[1]

机构：[1] College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Zhanjiang, 524088, China; [2] Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian, 116034, China

年份：2023

外文期刊名：SSRN

收录：EI(收录号：20230422290)

语种：英文

外文关键词：Correlation methods - Iron - Oxidation - Proteins

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, α-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. ? 2023, The Authors. All rights reserved.