Oxidative mechanism of chicken wooden breast myofibrillar protein

作     者：Ke Wang Yimin Zhang Jingxin Sun Ke Wang;Yimin Zhang;Jingxin Sun

作者机构：College of Food Science&EngineeringQingdao Agricultural UniversityQingdao 266109China College of Food Science&EngineeringShandong Agricultural UniversityTai’an 271018China Shandong Research Center for Meat Food Quality ControlQingdao Agricultural UniversityQingdao 266109China 

出 版 物：《Food Science and Human Wellness》 (食品科学与人类健康（英文）)

年 卷 期：2024年第13卷第6期

页      面：3415-3423页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083203[工学-农产品加工及贮藏工程] 

基　　金：supported by the Shandong Modern Agricultural Technology and Industry System(SDAIT-11-11) China Agricultural Research System(CARS-41-Z06) Natural Science Foundation of Shandong Province(ZR2022MC087) 

主　　题：Wooden breast Myofibrillar protein Free radical Oxidation Physicochemical property Molecular structure 

摘      要：To explore the oxidation mechanism of wooden breast myofibrillar protein(WBMP),oxidative breast MP(OBMP)was obtained from different doses(3,10,and 20 mmol/L)of H2O2 oxidized normal breast MP(NBMP).The results showed that the Zeta-potential,particle size,solubility,sulfhydryl,and carbonyl contents of OBMP-3(3 mmol/L,low-dose free radicals)and WBMP were *** spectrum analysis showed that the oxidation of low-dose free radicals led to a significant increase in the surface hydrophobicity(from 214.03±10.03 to 393.50±10.33)and tryptophan fluorescence intensity(from 185.71 to 568.32).In addition,theα-helix content of WBMP decreased significantly from(37.46±1.15)%(NBMP)to(34.70±2.04)%,whileβ-sheet and random coil contents increased significantly(P0.05)from(14.37±0.69)%and(22.24±0.78)%(NBMP)to(17.70±0.87)%and(25.20±1.47)%(WBMP).In summary,low-dose free radical oxidation attacks protein groups,inducing secondary and tertiary structural changes,leading to the formation of *** work will provide a theoretical basis at the molecular level for exploring the mechanism of functional degradation of WBMP.