EFFECT OF PROTEIN OXIDATION ON PARTICLE SIZE OF MYOFIBRILS

Yulong Bao, Simon Allegaert, Per Ertbjerg

Tutkimustuotos: Artikkeli kirjassa/raportissa/konferenssijulkaisussaKonferenssiartikkeliAmmatillinen

Abstrakti

In order to study the effect of protein oxidation on the structure of myofibrils, extracted myofibrils from porcine longissimus dorsi muscle were incubated with different concentrations of the oxidant NaClO (0, 5, 10, 20 and 40 mM) at 5 ºC for 16 h. Increasing concentrations of NaClO led to a greater loss of free thiols and a larger particle size (in terms of D(v, 0.1), D(v, 0.5), D(v, 0.9), D(3, 2) and D(4, 3)) of myofibrils. Light microscope imaging showed that the myofibrils oxidized in 40 mM NaClO were less broken as compared to the non-oxidized group (0 mM NaClO). The increased structural integrity of myofibrils is likely caused by oxidation-induced protein cross-links, which resulted in a larger particle size when the myofibrils were subjected to homogenization.
Alkuperäiskielienglanti
OtsikkoProceedings of 62nd International Congress of Meat Science and Technology
Sivumäärä4
KustantajaIcoMST
Julkaisupäiväheinäkuuta 2016
TilaJulkaistu - heinäkuuta 2016
OKM-julkaisutyyppiD3 Artikkeli ammatillisessa konferenssijulkaisussa
Tapahtuma62nd international congress of meat science and technology - Bankok, Thaimaa
Kesto: 14 elokuuta 201619 elokuuta 2016
Konferenssinumero: 62

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Siteeraa tätä

Bao, Y., Allegaert, S., & Ertbjerg, P. (2016). EFFECT OF PROTEIN OXIDATION ON PARTICLE SIZE OF MYOFIBRILS. teoksessa Proceedings of 62nd International Congress of Meat Science and Technology IcoMST.