Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Animal Products Processing, MOA, Key Lab of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Key Laboratory of Animal Products Processing, MOA, Key Lab of Meat Processing and Quality Control, MOE, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
Food Chem. 2019 Jun 15;283:646-655. doi: 10.1016/j.foodchem.2019.01.035. Epub 2019 Jan 16.
The effects of a hydroxyl radical generating system (Fe/HO) at different HO concentrations (0, 1 and 10 mM) on the chemical and structural properties of isoelectric solubilization/precipitation (ISP)-isolated PSE (pale, soft, exudative)-like chicken protein were investigated. Both acid and alkaline treatments effectively reduced the pro-oxidant contents in PSE-like meat systems, such as lipids, pigments and myoglobins. The ISP samples generated less carbonyl derivatives and Schiff base but yielded higher sulfhydryl and free amine loss in response to oxidation. Correspondingly, sulfur-contained amino acids in ISP samples were more easily converted, even at the 1-mM HO concentration, than in the PSE-like meat paste. Moreover, the ISP-isolated proteins have possibly maintained their gelling properties after oxidation compared to the PSE-like meat paste. In regards to chemical and structural modification, the ISP treated protein showed a different susceptibility to oxidation in vitro.
研究了不同羟自由基浓度（0、1 和 10mM）的羟基自由基生成系统（Fe/HO）对等电点溶解/沉淀（ISP）分离的类似 PSE（苍白、柔软、渗出）鸡肉蛋白的化学和结构性质的影响。酸和碱处理都能有效地降低类似 PSE 肉体系中的促氧化剂含量，如脂质、色素和肌红蛋白。ISP 样品产生的羰基衍生物和 Schiff 碱较少，但氧化时巯基和游离胺的损失更高。相应地，ISP 样品中的含硫氨基酸比类似 PSE 的肉糊更容易转化，即使在 1mM HO 浓度下也是如此。此外，与类似 PSE 的肉糊相比，氧化后的 ISP 分离蛋白可能保持了其凝胶性能。关于化学和结构修饰，ISP 处理的蛋白质在体外显示出对氧化的不同敏感性。
